Agrotourism Aguamadera
Slowing down time
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By Sophie Morrow
10/2/25
Aguamadera, which translates as ‘waterwood’ is the vision of Iria Urgell Calderón, co-founder of the legendary Pacha group. She's transformed this centuries-old finca into open air, open plan and open hearted agrotourism. A secluded hideaway home with a focus on nature, wellness and food. And of course - fun.
The first time I went to Aguamadera, it was late on a very sticky night last summer. A friend had heard about it and said “It’s a restaurant at the top of a mountain.” That was it. No details, no spoilers—just that. We set out and, as we drove, the light faded, the roads narrowed and I developed that all too familiar feeling. I am lost.
Then, through the darkness, a gate. A brief exchange in Spanish, and suddenly we were moving again, climbing higher. As we neared, the murmur of laughter and faint music drifted down to us. I felt it—that particular kind of wonder Ibiza carries, just when you think you it couldn’t get any better it invariably does.
Aguamadera, which translates as ‘waterwood’ is the vision of Iria Urgell Calderón, co-founder of the legendary Pacha group. She's transformed this centuries-old finca into open air, open plan and open hearted agrotourism. A secluded hideaway home with a focus on nature, wellness and food. And of course - fun.
Slowing down time
Through the finca and into the garden, candlelit tables buzz with diners as a DJ sways beneath an ancient olive tree. The food is utterly delicious, a testament to the restaurant's pride in its wood-fired grill. Ingredients are carefully sourced from local producers whenever possible, with vegetables coming straight from the garden. At the helm is executive chef Gonzalo Cerrato Laguna, whose diverse culinary journey includes time at London’s renowned Barrafina and various locations in Mexico. His philosophy is rooted in drawing out the fullest flavours from premium ingredients. The wild, bold flavours and the finest seasonal produce come together to create three courses of fiery and surprising perfection.
I went back in December to see how it felt when all the revellers had left. The fires were lit and the kitchen was sparkling and, just as before, there was a warm honey-like movement in the air, like coming home after a long time away. The plan was to get out and hike and enjoy the delight of the island off season but my room was in the main finca just above the fire which warmed the floor so how could I leave? It was stylish yet understated—a harmonious blend of locally crafted ceramics, earthy linens, and homemade potions. Now I had the chance to see where I was, surrounded by forest, carob and olive trees, and on the top of a mountain.
This was truly one of the most rustically beautiful and healing places I have ever visited, yet Aguamadera has far more than just a pretty look. Sustainability is at its core. The permaculture garden is complemented by beehives that provide the natural wax for the hotel’s candles. Geothermal energy powers the main air conditioning, the waste control plan is environmentally sustainable, natural potions created locally from the land bless the bedrooms and the pool is saltwater.
Through the finca and into the garden, candlelit tables buzz with diners as a DJ sways beneath an ancient olive tree. The food is utterly delicious, a testament to the restaurant's pride in its wood-fired grill. Ingredients are carefully sourced from local producers whenever possible, with vegetables coming straight from the garden. At the helm is executive chef Gonzalo Cerrato Laguna, whose diverse culinary journey includes time at London’s renowned Barrafina and various locations in Mexico. His philosophy is rooted in drawing out the fullest flavours from premium ingredients. The wild, bold flavours and the finest seasonal produce come together to create three courses of fiery and surprising perfection.
I went back in December to see how it felt when all the revellers had left. The fires were lit and the kitchen was sparkling and, just as before, there was a warm honey-like movement in the air, like coming home after a long time away. The plan was to get out and hike and enjoy the delight of the island off season but my room was in the main finca just above the fire which warmed the floor so how could I leave? It was stylish yet understated—a harmonious blend of locally crafted ceramics, earthy linens, and homemade potions. Now I had the chance to see where I was, surrounded by forest, carob and olive trees, and on the top of a mountain.
This was truly one of the most rustically beautiful and healing places I have ever visited, yet Aguamadera has far more than just a pretty look. Sustainability is at its core. The permaculture garden is complemented by beehives that provide the natural wax for the hotel’s candles. Geothermal energy powers the main air conditioning, the waste control plan is environmentally sustainable, natural potions created locally from the land bless the bedrooms and the pool is saltwater.
The philosophy here is simple: "Who needs a clock. Just be aware of listening to your surroundings and answer the call "
Aguamadera is an invitation to slow down—to stop chasing and simply exist. it’s an anti-clock, forcing you to abandon the rigidity of time and instead fall in step up with nature’s pulse. No itinerary, no deadlines. To reclaim an instinct that has been numbed by screens and schedules and our 'everything now' culture. At Aguamadera, time dissolves. At Aguamadera, time dissolves. All that’s left is the moment—and the choice to finally be in it.
The philosophy here is simple: "Who needs a clock. Just be aware of listening to your surroundings and answer the call "
Aguamadera is an invitation to slow down—to stop chasing and simply exist. it’s an anti-clock, forcing you to abandon the rigidity of time and instead fall in step up with nature’s pulse. No itinerary, no deadlines. To reclaim an instinct that has been numbed by screens and schedules and our 'everything now' culture. At Aguamadera, time dissolves. At Aguamadera, time dissolves. All that’s left is the moment—and the choice to finally be in it.
