The space
Estragón’s space is itself part of the gastronomic journey.
The restaurant is organised into different rooms that evoke the ecosystems of the Mediterranean, creating a natural progression throughout the experience. As the menu progresses, guests move through atmospheres that engage in dialogue with the territory, landscape and Mediterranean culture.
Natural materials, vegetation and mineral elements create small ecosystems within the restaurant. Plants, stones and textures of the Mediterranean landscape are integrated into the architecture to connect interior and territory.
Light, the rhythm of the space and the arrangement of the rooms accompany the development of the menu, generating a serene atmosphere where gastronomy, landscape and architecture are perceived as part of the same story.
Cuisine
Estragón’s cuisine is born from the dialogue between territory, knowledge and produce.
The Mediterranean, with Ibiza as the starting point, guides a proposal that combines gastronomic tradition, research and contemporary technique. Each dish seeks to reinterpret flavours and preparations that form part of the Mediterranean culinary memory.
We work with seasonal produce and local producers wherever possible, respecting the natural rhythms of the island and the seasonality of each ingredient.
The result is a precise and balanced cuisine, where landscape, technique and culture meet in each course of the menu.
Research
Part of the work that sustains Estragón’s cuisine takes place far from the table.
The project incorporates research processes that explore the relationship between gastronomy, territory and knowledge. Through collaboration with local experts, historians and biologists, it delves deeper into Mediterranean culture, the use of endemic plants and traditional techniques linked to the island.
This work allows the knowledge and practices of the Mediterranean to be reinterpreted from a contemporary perspective, integrating them subtly into the gastronomic proposal.
Dining room
The Estragón experience is also built from the dining room.
The service accompanies the gastronomic journey, guiding guests through each stage of the menu. Each course forms part of a narrative that connects territory, produce and cuisine.
In the dining room, their own preparations are also developed: beverages, spirits and infusions that complete the experience from a self-sufficient and coherent perspective.
The team combines technique and sensitivity, with a serene and precise rhythm, offering a warm and natural manner where hospitality is expressed with simplicity, attention to detail and a smile.
The Team
Estragón is the result of the joint work of the kitchen and dining room.
At the helm of the project, chef Álvaro Sanz leads a proposal that combines respect for Mediterranean tradition with a contemporary outlook.
The restaurant is supported by a team that shares the same gastronomic vision: working from the territory, caring for the produce and building a coherent experience from beginning to end.
A fuego lento
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