Mediterranean haute cuisine

STARTERS

Vegetable tomato tartare with green olives, cucumber and anchovies from Cantábrico.

Warm salad with curry and lime flavoured Norway lobster.

Sprout salad with wild asparagus tips, mushrooms and sheep cheese shavings with rosemary.

Chilled soup with seasonal ingredients.

Octopus and haricots with sobrasada (paprika sausage spread) and blood sausage with smoked potato all-i-oli mayonnaise.

Classical eggs with Iberian cured ham and mushroom duxelle Red shrimp slices with vermouth, mango, citrus fruit and pistacchio salt.

Iberian vieiras with romesco sauce and roast vegetables.

WE CONTINUE WITH…

Beef cheek with fennel, prunes and cocoa.

Suckling pig cooked in its own juices with Idiazábal cheese and shallots à l’orange.

Cow taco with glasé, blue cheese and quince.

AND WE CONTINUE WITH THE SEA…

Hake with smoked pumpkin, Iberian cured ham and paprika-infused olive oil.

Sea bass with sea-flavoured pesto and beetroot textures.

Cod with cauliflower cream and grandmother’s pisto.

TO FINISH OFF…

Carnaroli rice with fond made with king prawns, prawns and crudités.

AND FINALLY A SWEET FINISH…

Piña colada.

Citrus fruits with white chocolate and orange.

Blossom ice cream.

Chocolate with almonds.

Apple with custard cream and moscatel caramel.

Yogurt foam with honey, mint and olive oil.

One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating.
Luciano Pavarotti

Mediterranean haute cuisine

STARTERS

Vegetable tomato tartare with green olives, cucumber and anchovies from Cantábrico.

Warm salad with curry and lime flavoured Norway lobster.

Sprout salad with wild asparagus tips, mushrooms and sheep cheese shavings with rosemary.

Chilled soup with seasonal ingredients.

Octopus and haricots with sobrasada (paprika sausage spread) and blood sausage with smoked potato all-i-oli mayonnaise.

Classical eggs with Iberian cured ham and mushroom duxelle Red shrimp slices with vermouth, mango, citrus fruit and pistacchio salt.

Iberian vieiras with romesco sauce and roast vegetables.

WE CONTINUE WITH…

Beef cheek with fennel, prunes and cocoa.

Suckling pig cooked in its own juices with Idiazábal cheese and shallots à l’orange.

Cow taco with glasé, blue cheese and quince.

AND WE CONTINUE WITH THE SEA…

Hake with smoked pumpkin, Iberian cured ham and paprika-infused olive oil.

Sea bass with sea-flavoured pesto and beetroot textures.

Cod with cauliflower cream and grandmother’s pisto.

TO FINISH OFF…

Carnaroli rice with fond made with king prawns, prawns and crudités.

AND FINALLY A SWEET FINISH…

Piña colada.

Citrus fruits with white chocolate and orange.

Blossom ice cream.

Chocolate with almonds.

Apple with custard cream and moscatel caramel.

Yogurt foam with honey, mint and olive oil.

Enjoy an unforgettable
dining experience

La iniciativa gastronómica sorprenderá a propios
y extraños con una experiencia irrepetible que
combina el arte culinario de vanguardia con la
alta cocina mediterránea tradicional

The Restaurant

Enjoy our specially designed menu
to take you through combinations
of surprising flavors and an
exhibition of the best raw material.

The Lounge

The sunsets on the shores of
L'estany des Peix are the perfect
setting to enjoy our cocktails and snacks
in a caring and quiet environment
you will not want to escape from.

The space

In Quimera there is a place reserved for gastronomic experiences, where intimacy and tranquility are united allowing visitors to savor and appreciate unique flavors and dishes made from the bottom of our hearts.

The decor of our restaurant avoids making big artificial statements and respects the simplicity and harmony of the surrounding environment so that visitors can enjoy the spectacular scenery that accompanies the beautiful views lent to us by L’Estany des Peix.

Our food

Many of our dishes are based on memories and past sensations. We are like sponges, open to receive the good given to us by the Mediterranean and the lands that surround it. At Quimera, we want to pay tribute to this enchanting territory that we hold so dear through the dishes served from our kitchen.

Some dishes

Ana Jiménez García

Our chef Ana was born in Barcelona, although her childhood was spent between Badalona and Albacete, joining La Mancha and Mediterranean roots in deeply rooted cuisine.

From a very early age Ana felt great curiosity in cuisine and alternated her studies with work in the catering business. With the help of great Chefs, she fell completely in love with the kitchen.

At 28 years old, she came to Formentera and soon after yielding to its beauty, developed a cuisine “from roots” focused on local product which is exalted in each of her dishes.  Ana takes traditional preparations and updates them, whilst always taking as a reference the place where she is, Formentera and the Mediterranean Sea.

The effort and work of the chef and her team was seen rewarded in the 2014 edition Michelin Guide, earning the first Michelin star on the Balearic Islands.

This exciting project is currently on board at this chimera Restaurant, where with new recipes and ideas offers a fresh, cuisine with Mediterranean roots.

Discover our lounge menu and fall in love
with the selection we have to offer you.

See more

Opening times

Restaurant

Lunes:19.00 - 23.30

Martes:19.00 - 23.30

Miércoles:19.00 - 23.30

Jueves:19.00 - 23.30

Viernes:19.00 - 23.30

Sábado:19.00 - 23.30

Domingo:19.00 - 23.30

Lounge

Lunes:17:00 - 22:00

Martes:17:00 - 22:00

Miércoles:17:00 - 22:00

Jueves:17:00 - 22:00

Viernes:17:00 - 22:00

Sábado:17:00 - 22:00

Domingo:17:00 - 22:00

Food taste even better
when shared in good company.

Contact & bookings

If you want to request a reservation, leave us a message or make a suggestion regarding our restaurant, we will be happy to assist through this contact form.