Food & Rooms – CAN REON

A Transformation into a Restaurant with Guest Rooms and a Winery

Starting in 2025, the historic masía will undergo an exciting rehabilitation process to transform into a restaurant with guest rooms and a winery.

This ambitious project will be carried out in collaboration with the prestigious Danish architectural firm BIG – Bjarke Ingels Group, whose Barcelona-based team will bring an innovative design while respecting the essence of the location.

BIG’s proposal aims to preserve the identity of the old masía while incorporating a contemporary vision, characterized by open, bright, and striking spaces that invite guests to explore and enjoy the setting.

Priority will be given to integrating the new construction into the surrounding landscape, promoting a harmonious connection between the building and nature.

Sustainability will play a key role in the design, reflecting a commitment to the environment and the future.

The result will be a unique space that bridges the past, present, and future.

The Restaurant

Alberto Pacheco

Chef Alberto Pacheco, currently helming the kitchens of Es Fumeral in Ibiza, Hannah in Formentera and Rural and Estimar in Madrid, is set to launch a bold new restaurant concept at Can Reon. He is joining forces with his childhood friend Daniel Paier, renowned sommelier with extensive international experience and who worked at Danish restaurant Alchemist, one of the best restaurants in the world.

It will be more than just a dining experience—the restaurant will express their shared vision of sustainability, self-sufficiency, and social responsibility.

The restaurant promises to serve as a hub of gastronomic research with an R&D lab, celebrating native ingredients and traditional methods while pushing the boundaries of culinary innovation. Drawing from Pacheco’s extensive experience in some of Spain’s most celebrated kitchens, he will explore techniques such as fermentation, and waste re-utilization, maximizing the potential of local resources and minimizing environmental impact. Their approach integrates time-honored practices with modern creativity, fostering a menu that tells the story of the region’s heritage while embracing a future of sustainable gastronomy.

Beyond the kitchen, the restaurant will embody a commitment to self-sufficiency and ecological balance, sourcing seasonal ingredients and creating a circular ecosystem that reduces waste and promotes social awareness.