Design, fabrication in Barcelona and installation coordinated by sea. Solutions specifically engineered for intense seasonal service from May to October. +35 years of craft · +2,500 cellars delivered.
Ibiza has a characteristic no other Spanish market shares with the same intensity: seasonal concentration. A coastal restaurant can take 85 % of its annual revenue between May and October, equivalent to running double-shift operation with a full kitchen for 152 days straight without real pause. For refrigeration equipment, compressors and the hot line, those 152 days equal three years of use of a standard urban kitchen. That's why, in Ibiza projects, we systematically specify equipment oversized at 130 % of calculated peak load, with redundancy on critical refrigeration and preventive maintenance scheduled mid-season.
In Ibiza we work with fine-dining restaurants (including Michelin-starred cases), boutique hotels in Santa Eulalia, San José and Cala Jondal, private villas with integrated open kitchens and lounge humidors. Maritime logistics from Barcelona is fully operational.
AISI 316 marine steel, equipment at 130 % peak load.
From 80 to 600 bottles. Ideal for villas with open kitchens.
From 400 to 5,000 bottles. Coastal anti-corrosion treatment.
From 1,000 to 8,000 bottles. Thermal inertia of Ibizan limestone soil.
Cedrela odorata cedar, 70 % RH. For boutique hotels.
Years designing for boutique hotels, Michelin-starred restaurants and luxury villas in Ibiza and Formentera. We coordinate maritime logistics, plan installation in low season and provide a signed technical memorandum with your studio from concept stage.
Fabrication at the Barcelona workshop and maritime transport from Barcelona or Dénia. Recommended installation between November and April to avoid high-season saturation.
Yes. Kitchens for fine-dining restaurants, cellars for Michelin-starred restaurants, wine cabinets for villas in Santa Eulalia and Cala Jondal, humidors for boutique hotels. Equipment oversized at 130 %.
All of the island: Ibiza town, Santa Eulalia, San José, Cala Jondal, Talamanca, San Antonio, San Juan and Formentera.
6-14 weeks fabrication + 1 week maritime logistics. For restaurants opening in May, sign before January.
152 days of high-season intensive use equals three standard years of wear on equipment. We specify systems at 130 % of peak load, with redundant critical refrigeration and a mid-season preventive maintenance visit.
All hardware in AISI 316 stainless steel. Compressors housed in interior technical rooms isolated from outside air. Structural elements finished with marine-grade epoxy primer before any decorative coating.
Target: 12–14°C (±0.5°C) and 60–70 % RH. Achieving this in Ibiza requires PIR insulation at 60–80 mm, active ultrasonic humidification and dual-compressor redundancy for ambient peaks up to 38°C in August.
Yes. From 2,000 to 8,000 cigars, cured Cedrela odorata cedar interior, dedicated climate control at 18°C and 70 % RH, and adjacent tasting lounge. Maritime logistics coordinated from Barcelona.
Critical criteria: proven maritime logistics experience, equipment specified for extreme seasonal load, anti-corrosion materials and an off-season installation process. L'Humidor has over 30 years of experience and an in-house Barcelona workshop with direct coordination for island projects.
Yes. From concept stage: 3D renders, signed technical memorandum compatible with Balearic regulations, CAD/BIM plans and direct liaison with MEP engineer and main contractor. Joint technical visit on the island at no cost.
Every cellar, cabinet or humidor is designed from scratch around your space. Write or call and we'll arrange a technical visit to study your case. No middlemen. No commitment.
