We really enjoyed this restaurant - easy to find, cozy setting and great meat (I had pork). My sister had pasta bolognese and I tried it too, and I have had better. Go for the other options on the menu.

Excellent choice. As others have said, this is a busy popular restaurant. Definately need to book to get in at the weekend. Enjoyed the 5 course seafood tasting menu. Very reasonably priced at €40 euros. Enjoyable evening.

This is a nice restaurant, is nothing fancy or culinary at all.

Is a normal kitchen with a lot of charmed and publicity around it.

If you are looking for a good pasta this can be your place.

Managed and attended by Italians, service is nice.

Make reservations or wait for long time!!

For 5 days I had the apartment opposites and I watched the clients come and go. By chance we went to eat there and all I can say is that it was excellent!! I read the reviews but was really skeptical that it wouldn't live up to the reviews. And it truly did. For anyone looking to eat really well and not directly on tourist path, I would highly recommend this restaurant. The tartar was so fresh and the dorade was devine... And the desserts were as good as there mains. Well done to the entire team

Casanita is without any doubt a trendy popular restaurant in Formentera. We made a reservation and without we would have struggled to find place even in the quite month of May. The restaurant has a strong Italian influence – is designed to be an up-market fish eatery. As most trendy place there is an element of chaos and kitschness, which in a way is reassuring because you know that it is not a chain restaurant. Service is in line with the place chaotic but courteous. The kitchen is in plain view – this is always a plus. The food is of a good standard and some were of a good execution like the spaghetti vongole; the produce like the fish is fresh – the carpaccio was very well presented and tasty. But there are some negative remarks: you pay on average 20+ euro for a plate seafood pasta and you would expect a certain high standard which was not there in the Strozzapreti – the different ingredient did not come together at all. Some of the other dishes were good concept – maybe trying too hard in being original, but did not hang together: like the Baccala with the cuttlefish black ink, or the capesante with the red beetroot and the turbante di branzino “tonnato” which I would classify as below standard for this type of restaurant. Wine was moderately priced. The price per 6 people was 300 euro so 50 euro each.