Es Tragón

About Es Tragón

Es Tragón is the first restaurant on Ibiza to win a Michelin star, awarded in November 2019, and it also holds a Michelin Green Star and two Repsol Suns for its sustainability work. Chef Álvaro Sanz Clavijo — who trained in the kitchens of Robuchon, Berasategui and Arzak before settling on the island in 2011 — cooks a deeply local, Spanish and Mediterranean menu rooted in Ibizan tradition. After years on the Cap Negret road in Sant Antoni, the restaurant paused and reopened in 2026 in a new home at the Insotel Fenicia Prestige Suites & Spa in Santa Eulària des Riu.

For Ibiza's other notable tables, compare the Peruvian-Japanese cooking at La Gaia, the Basque-rooted Etxeko Ibiza or the Mediterranean kitchen at Unic.

The Kitchen

Chef Álvaro Sanz Clavijo builds the menu around two tasting sequences that travel through the Mediterranean with Ibiza as the starting point, accompanied by a parade of house sourdough breads. The cooking reinterprets old island recipes with contemporary technique and a strong self-sufficiency streak — signatures include a refined bullit de peix, the Ibizan fish-and-rice stew, and a sobrassada de boniato made with sweet potato. Seasonal produce, culinary research and careful plating drive each course, and the kitchen's sustainability commitment underpins the sourcing. Expect two tasting menus broadly around €135 and €180, with wine pairings available; prices sit above the island's Michelin average.

The Room

The setting in its new Santa Eulària home is a polished five-star hotel dining room, with a more sober, elegant identity reflecting the restaurant's 2026 reinvention. Plating and tableware are part of the show, with careful, original presentation a recurring note in reviews. Service is attentive and informed, geared to a long tasting-menu evening. It is a destination room built for an unhurried, special-occasion dinner rather than a casual island meal.