The Journey
Estragón’s gastronomic proposal is built around two tasting menus that explore the Mediterranean with Ibiza as the starting point.
Each menu presents a journey through the territory’s ecosystems, where seasonal produce, culinary research and contemporary technique engage in dialogue with Mediterranean tradition to create a coherent experience rooted in the landscape.
TASTING MENUS
Raíces Menu
The complete journey through the Estragón universe.
The Raíces menu offers a gastronomic journey through the ecosystems of the Mediterranean with Ibiza as the starting point. Seasonal produce, research and contemporary technique engage in dialogue with tradition to create a coherent, deep experience rooted in the territory.
220 €
14 courses · 2 h 30 min – 3 h
Semillas Menu
A shorter interpretation of the full journey.
The Semillas menu captures the essential stages of the journey, maintaining the Mediterranean identity of the project in a more dynamic experience that respects produce, territory and culinary narrative.
175 €
9 courses · 1 h 30 min – 2 h
WINE PAIRINGS
Wine selection subject to the sommelier’s criteria and cellar availability.
LATITUDES PAIRING · 8 to 10 wines · 180 €
A wine journey that begins in the Mediterranean and opens to different regions of the world. A carefully chosen selection of wines to accompany the gastronomic journey with depth, diversity and character.
COASTAL PAIRING · 5 to 6 wines · 130 €
A close look at the Mediterranean. A selection of wines linked to the territory and small producers that accompany the menu with freshness, precision and a clear expression of the landscape.
ORIGINS (no pairing option)
For those who prefer to explore the menu in a more personal way, the Orígenes list brings together more than 250 national and international references, with special attention to the Mediterranean and small producers.
Our sommelier will be delighted to guide the selection according to the menu and each guest’s preferences.
Restaurant
Estragón is a haute cuisine restaurant where the Mediterranean is interpreted from Ibiza.
The project is born from the encounter between territory, culture and cuisine, and proposes a journey where seasonal produce, research and contemporary technique engage in dialogue with Mediterranean tradition.
A space conceived to experience gastronomy as a complete experience, where cuisine, dining room and landscape are part of the same story.
TRAJECTORY
Footprints on the Palate
The gastronomic dream of Álvaro Sanz came to life with the birth of Estragón in an Ibizan country house in Cap Negret, Ibiza.
Álvaro Sanz was recognized as Chef of the Year for his culinary vision by the Association of Gastronomic Journalists and Writers of the Balearic Islands.
We deepened our Mediterranean soul, focusing the project on traditions, product, technique, plating, and decoration.
We marked a milestone for the island's gastronomy by receiving the first Michelin Star for Ibiza.
We established important alliances to grow. We initiated key collaborations with BIBO biologists and MAEF historians to learn, evolve, and enrich our experience.
The Repsol Guide granted us two Suns at once, an unusual double recognition that elevated our proposal.
We became pioneers in Ibiza again by receiving the first Green Michelin Star in the island's history, a seal of our commitment to sustainability and respect for the environment.
Currently, the restaurant will remain closed during this season to relocate and be reborn in the near future at Insotel Fenicia Prestige Suites & Spa in Santa Eulália, Ibiza.
Estragón reopens at the Insotel Fenicia Prestige Suites & Spa, consolidating its high-end Mediterranean gastronomy offering from the local area, with a contemporary approach.
2019 - 2025
A fuego lento
Follow Estragón’s journey. Receive restaurant news, seasonal updates and forthcoming chapters of this gastronomic journey.
Another table, the same horizon.
Sa Talassa
Another proposal by Álvaro Sanz at Insotel Fenicia, with a more free Mediterranean experience where you can choose some dishes within the menu.
