Before setting off and skirting the lake, head east to discover one of the key elements of Formentera's salt-making history: Sa Sèquia. In the past, the waters of Estany Pudent were fresh. However, in the 18th century, a canal was dug to connect the lagoon to the sea with two objectives in mind: to exploit it as a salt mine, and to regenerate its waters, with a view to combatting certain diseases caused by stagnant water.

The salt produced in this enclave was transported by train to the Port of La Savina, from where it was exported by sea. This process not only transformed the landscape, but also left a permanent mark on the history and identity of Formentera. 

But now let's head back. Border Estany Pudent to end up in the coastal town of Es Pujols, where a dip in the sea is your reward. Take the Camí dels Brolls (freshwater springs, in Catalan) and allow yourself to be carried away by the tranquillity, silence and pinkish and white tones of the salt deposits. 

If you like birdwatching, this is the perfect place. The freshwater channels facilitate the nesting of birds and flamingos, stilts and plovers can be seen in winter. In this peculiar environment ,the water plant-life coexists with the typical Mediterranean flora and vegetation adapted to the saline environment, creating a unique and singular landscape .

The route skirts approximately half of the lake and takes you to the main town on Formentera, Sant Francesc Xavier, as well as the coastal town of Es Pujols, where a final dip from its beautiful beach is your reward, with the islet of Fonoll Marí in front of you.