The Quintana Seguí family acquired the Sant Joan de Binissaida estate in 1994 in hopes of regaining its distinctive historical, cultural, ethnological and environmental roots. In such, Sant Joan de Binissaida has gradually transformed its existing structures, like the old farmhouse, now an agritourism lodging, and other ethnological assets like the well or the threshing floors. At the same time, an ambitious agricultural project has been executed, with olive tree plantations for ecological oil production, consistent with the direction that has been implemented throughout the estate for regenerative agriculture. Additionally, since its onset, it has prioritised operation as an environmentally sustainable estate with renewable energy usage and respectful water-cycle management that makes use of a green filter.

Sant Joan de Binissaida is therefore more than an agritourism project. It is also the recovery of the historical roots of both the farmhouse and the ethnological elements that depict the passage of the various cultures left behind in its Menorcan stone. It is also represents the recovery of plantations and agriculture that is adapted to the island’s climate and landscape. And finally, it is the desire to unite the land and its produce through the cuisine served at its restaurant.