Estragón restaurant, the first establishment in Ibiza to earn a Michelin star, opens a new chapter on 29 May 2026 at Insotel Fenicia Prestige Suites & Spa, in the exclusive area of Santa Eulalia. Under the direction of chef Álvaro Sanz (Madrid, 1983), Estragón returns with a Mediterranean fine dining proposal built around territory and self-sufficiency, with two tasting menus, Semillas (9 courses) and Raíces (14 courses), inviting diners to journey through the island's natural ecosystems via endemic plants, sea produce and Balearic land products.
Estragón, Álvaro Sanz's landscape cuisine, arrives in Santa Eulalia
After two years of creative pause, Estragón begins its great metamorphosis in one of Ibiza's most renowned 5-star hotels. The new space is conceived as a sensory journey where gastronomy, landscape and architecture intertwine to offer a unique experience in the Mediterranean.
The project's philosophy boils down to one idea: self-sufficiency as the true luxury. Own kitchen garden, local fishing, recovery of native varieties, integral use of the product and work with local producers form the foundations of a cuisine full of identity, deeply Mediterranean, where each preparation expresses the balance between tradition and innovation.
A contemporary view of the Ibizan territory
Álvaro Sanz translates Ibiza's unique habitat —its waters, calcareous soils, juniper and pine forests, and privileged climate— into dishes that reflect local landscapes and memory. The products speak for themselves with absolute respect for the season, the rhythms of the island and its natural limitations.
This vision turns Estragón into an authentic ambassador of the territory, a project that goes beyond cuisine to embrace sustainability as a comprehensive commitment.
Recovery of endemic plants and historic recipes
The Estragón team investigates, together with the Biotechnological Garden and biologist Joan Planells, the recovery of marginal endemic plants such as sage, salicornia, mallow, pine, juniper, myrtle, bladder campion, sempervivum, wall rocket or sea chard. The team also works with the Archaeological Museum of Eivissa and Formentera to rescue historic recipes from the civilisations that have passed through the island.
In-house production and local product
The proposal includes its own kitchen garden, breads, charcuterie, cured meats and homemade cheese with fig leaf rennet, as well as vinegars, juices and traditional stocks. Iconic territorial products such as carob, figs and cuttlefish, along with the classic bullit de peix, take a leading role on the menu.
Design and architecture: three spaces integrated into the landscape
The design of the new Estragón perfectly accompanies its artisanal concept. The restaurant is divided into three elegant minimalist spaces integrated into the landscape with natural elements, warm lighting and a sober aesthetic.
Large windows, native vegetation, woods and marbles compose a unique sensory journey. At the heart of the proposal stand four carved stone totems representing the local ecosystems: salt flats, sea, garden and dryland, arranged in a covered hall with panoramic kitchen.
Native trees and plants, atmospheric water collection and composting reinforce the sustainability message that permeates the entire project.
Two tasting menus: Semillas and Raíces
The gastronomic proposal is structured around two tasting menus that explore the Mediterranean using Ibiza as a starting point.
Semillas Menu — 9 courses · €175
A shorter interpretation of the complete journey, maintaining the project's Mediterranean identity in a more dynamic experience. It travels through four major chapters: Mediterranean Garden, Ecosystems / Territory, Sobriety and Sweet World, with dishes such as cuttlefish and seaweed, bullit de peix or carob and cherry.
Raíces Menu — 14 courses · €220
The complete journey through the Estragón universe. A deeper gastronomic odyssey linked to the territory, where seasonal product, culinary research and contemporary technique dialogue with tradition. It includes exclusive dishes such as tubers and small game, local allipebre with moray eel, or rennet, walnut and figs with artisanal cheese.
Wine pairings: Litoral and Latitudes
The sommelier team proposes two pairing options, starting with self-sufficient and sustainable in-house beverages such as cider, craft beer and fermented Ibizan red berry water. The Litoral option (€130, 6 wines) offers a journey through the Spanish Mediterranean, while the Latitudes option (€180, 10 wines) extends to the European Mediterranean coasts. The wine cellar holds over 250 references.
Liquid self-sufficiency: the other side of the project
The self-sufficiency philosophy also takes shape on the liquid side. Estragón produces its own beer, cider, vermouth and carbonated waters, and offers attractive trolleys of sparkling wines, infusions and coffees that complete the experience. A comprehensive commitment placing the restaurant at the forefront of Balearic gastronomic sustainability.
Álvaro Sanz: a career of excellence
Trained at the school of El Cenador de Salvador, Álvaro Sanz has worked in kitchens such as those of Juan José Castillo, Santi Santamaria, Martín Berasategui, Juan Mari Arzak and Alfonso Iaccarino. He worked in Mexico and Italy, and in New York at Joël Robuchon's Atelier. Back in Europe, he completed his training at Zaranda, Azurmendi and Diverxo.
In 2010 he arrived in Ibiza with his partner, where he began his personal project with entrepreneur Antonio Gallart. Under his direction, Estragón has reached historic milestones: Ibiza's first Michelin Star in 2019, maintained until 2024; Michelin Green Star in 2023; and two Repsol Suns from 2021 to 2024.
The Estragón 2026 team
- Álvaro Sanz — Gastronomic Director
- Raúl Duque — Head Chef
- Luis Sanjuán — Head Chef
- Miguel Galdón — Sommelier
- Amir Houdrouge — Second Maître
- Jorge Moya — Sommelier Assistant
Practical information
- Opening: 29 May 2026
- Location: Insotel Fenicia Prestige Suites & Spa — C/ Narcisos s/n, 07840 Santa Eulalia del Río, Ibiza
- Hours: Open evenings, Tuesday to Saturday, from 7:00 PM to 9:30 PM
- Phone: +34 871 26 50 50
- Reservations email: info@estragonibiza.com
- Website: estragonibiza.com
The opening of Estragón consolidates Insotel Fenicia Prestige Suites & Spa as one of the most relevant gastronomic destinations in the Mediterranean, adding this fine dining proposal to the hotel's offer, which already includes the Sa Talassa restaurant, also under the culinary direction of Álvaro Sanz.
A new chapter that invites you to discover Ibiza from its most authentic pantry, in the privileged setting of Santa Eulalia, where the calm of the surroundings merges with the excellence of five-star service. Estragón returns. With more flavour. With more history. With the same passion that made it a pioneer of Ibizan fine dining.
