Reservations

The Chef

Trained among the world's culinary elite—including his tenure as head chef at El Bulli Hotel and his collaboration on the opening of Tickets alongside Albert Adrià—Zafra pays a pure tribute to the sea. His philosophy is based on minimal intervention and the sublime products provided by the Gotanegra family, established Estimar as the benchmark seafood restaurant of the 21st century.

CAREER PATH

BEGINNINGS

THE EL BULLI ERA

PROJECTS

ESTIMAR

DIVERSIFICATION

BEGINNINGS

BEGINNINGS AND TRAINING

CHILDHOOD He experienced the kitchen from a young age at Posada de Alcalá (the family business).
STUDIES

He studied at the Heliópolis Hospitality School in Seville.
TRAINING

He completed his training in the kitchens of renowned restaurants (e.g., Arzak, Quique Dacosta).

THE EL BULLI ERA

DISCIPLINE, CREATIVITY, AND HAUTE CUISINE

DISCIPLINE He worked within the Bulli universe, which he describes as the place where he learned to understand cooking, under the strict and upright direction of Ferran Adrià.
CREATIVITY He adopted a philosophy of pure technique and product, exemplified by the dish he still serves: the Norway lobster carpaccio with caramelized onion (1985).

PROJECTS

NEW PROJECTS AND EXPANSION

DEVELOPMENT He developed a large part of his career in projects such as Heart Ibiza (with the Adrià brothers and Guy Laliberté).
MANAGEMENT He focused on learning how to manage (which he considers more important than knowing how to cook at this stage). * He began looking for "traveling companions" rather than just partners.

ESTIMAR

ENTREPRENEURSHIP AND CONSOLIDATION

FIRST PROJECT He launched his first 100% independent project with his partner Anna Gotanegra: Estimar Barcelona.
EXPANSION He opened Estimar Madrid ("the restaurant of power"). * The core of his proposal is fresh fish and shellfish from Roses.
CONSOLIDATION His philosophy of product and atmosphere was consolidated (aiming for the client to "have a great time").

DIVERSIFICATION AND GROWTH

RECENT PROJECTS AND FUTURE VISION

NEW PROJECTS He opened Amar at the Palace Hotel in Barcelona (seafood cuisine in an elegant format).
ORIGINS He returned to his roots with Mareantes in Seville (an Andalusian seafood brasserie).
RECOGNITION He won management projects such as La Masía del Tibidabo (starting in 2025).
FUTURE PROJECTS He announced future projects: the Estimar y Montaña concept in Madrid and a major restaurant in Comporta, Portugal.