Es Tragón

An oasis of tranquillity on this busy island, occupying a beautiful villa surrounded by pines trees and boasting a pleasant tree-shaded terrace. Here, chef Álvaro Sanz is keen to involve his whole team in his culinary process, giving a new twist to his cuisine. The latter is inspired by Mediterranean traditions and revolves around a collaborative approach to theme-based cooking featuring input from historians, biologists, producers etc. His extensive tasting menu, accompanied by different types of sourdough bread, reflects a journey through the history of Mediterranean civilisations that is a highly cerebral yet serene dining experience with a strong focus on sustainability (locally grown organic ingredients, composting, recycling, energy saving etc).

A deliberate pause, then a move

The restaurant describes 2025 as a conscious pause, relocating to a new home at Insotel Fenicia Prestige Suites & Spa, with a relaunch planned for 2026.

A new menu being built off-site

The team frames the pause as development time for a new carta and an evolution of the concept.

Awarded, but pages are unstable

The official site references awards, but the MICHELIN Guide restaurant page URL previously stored for this record currently resolves to a 'restaurant not found' screen.

Signature Ingredients

• Ibiza and Mediterranean produce: the concept positions itself around local flavours and seasonal ingredients, with a new menu in development ahead of the 2026 reopening.

Status and concept

• The restaurant states it is pausing during 2025 to focus on its next phase, with a move to Insotel Fenicia Prestige Suites & Spa (Santa Eulària, Ibiza) and a planned reopening in 2026.
• Current menu structure and pricing could not be verified from primary sources during the pause.