Two temporary stalls serve fresh fish and shellfish, presenting Canary chef David González as a mentor to his student Ricardo Sanchez while elevating Japanese cuisine toward a gourmet standard at the Wellington hotel in Madrid. The venue earned a Michelin star and drew unanimous applause from a discerning clientele.
In Formentera, entrepreneur John Alfaro—also a leader within the artists’ community—partners with Miwi kombucha and Hogo mattresses to invest more than 35,000 euros in two Japanese popups that celebrate world-class gastronomy on the smallest Balearic Island.
“Everything I do is just for fun,” Alfaro says, finding peace of mind in the success that comes with juggling several ventures. CaNa Joana, a Mediterranean restaurant in Sant Francesc open for dinner until October, adds sushi to its traditional menu. González brings sashimi and nigiri under the Bichi label, associated with a seaside dining experience.
Sobrasada with scallop nigiri and Formentera honey, flame-kissed, graces the plate as a footer gift from the kitchen.
Another Alfaro venture, Bar Delights, welcomes diners at Insula, a beachside spot in Es Arenals, Migjorn, with a casual, all-day menu that pairs seaside vibes with affordable indulgence.
The two Bíchis share a common philosophy: showcase the finest seasonal fish and shellfish, delivered daily from premier markets around the country. Atlantic catches from Cádiz and Huelva, top-tier tuna from the Bay of Biscay, and select Mediterranean treasures underline the commitment. David González and his crew have secured notable suppliers, including Balfegó in Tarragona and Fuentes in Cartagena, ensuring a luxury cellar and a continuous supply of premium seafood.
Formentera fishermen contribute to a culinary offering that leaves nothing to be desired. The menu features French oysters and Alaskan crabs, enriching the variety on offer.
The terraces, draped in bougainvillea, act as stages where delicacies from Ca Na Joana are showcased. Scallops with sobrassada and honey from Formentera, hamachi nigiri with a bright green mojo sauce, and a selection of sashimi highlight the star ingredients. González decorates top-quality fish with delicate twigs, greenery, and salicornia, echoing the island’s natural beauty. The lineup includes oysters finished with Bloody Mary beet, flame-kissed combinations with ras al hanout, and bull usuzukuri topped with truffles and Salmorejo. Tartar preparations range from spicy tuna to creamed salmon, with bold options like bolillo-style bites and vegetarian variations. Hosomaki and uramaki rolls feature spicy tuna and avocado or California shrimp futomaki to round out the tasting experience.
Sunsets at Es Arenals, from the Bichi Insula terrace, are memorable for standout dishes such as wakame salad with pickled vegetables or seaweed salad with seafood presented in sunomono. The Canary chef prepares meals right before the guests, featuring chirashi rice with vegetables, seaweed, and seafood, oysters presented in multiple preparations (caviar, sake, lychee with kimchi; passion fruit paired with kizami wasabi, sichimi, and ponzu), scallops with shiso and nama sichimi, and a king crab salad with kimchi.
The sashimi assortment (salmon, tuna, or mixed) and nigiri options—white truffle pate with honey, eel with tare sauce, or guanciale with caviar—along with uramaki and temaki (spicy tuna, vegetarian, eel) complete the ephemeral bar’s menu overlooking the Formentera sea, offering a seamless blend of sea flavors and creative technique.
The overall experience balances spectacle and flavor, inviting guests to savor Japanese-inspired dishes alongside regional seafood treasures. The setting creates a dialogue between land and sea, tradition and innovation, inviting diners to explore the island’s marine bounty through bold flavors, careful preparation, and seasonal variety. In this culinary culture, the pursuit of excellence is visible in every plate, every flame, and every carefully chosen ingredient.
In conversations around contemporary Mediterranean gastronomy in the Balearics, this movement demonstrates how small venues can become stage-setting hubs for international techniques while honoring local suppliers. The collaboration between chefs, fishermen, and market networks underscores a modern dining philosophy: quality, provenance, and presentation matter as much as the dining moment itself [Attribution: Local Balearic gastronomy collection].