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.
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.
