“An award-winning agroturismo juxtaposing a traditional exterior with seriously sleek interior design”
In the bedrooms, the hotel’s flawless white design is softened only by natural wood floors and gauzy sheer drapes. Such simplicity can feel unforgiving (bring a bottle of red back to your room at your peril), but it certainly makes for a calming place to lay your head.
Second-floor Standard Rooms gain added character from their original beamed ceilings, but we liked the grand proportions of the Superior Rooms. In summer, we’d opt for those which lead out onto the wraparound first-floor terrace (despite each section being divided by little more than shrubbery). If you want more privacy, or are visiting during cooler months, the fourth Superior Room has a beautiful bay window seating area overlooking the manicured gardens.
For full room details see our Rates page.
When you’re not touring the winery or watching the cheese in production, you’ll be sampling them in the gallery-white dining room, where a handful of angular tables gaze out over bougainvillea-strewn hedgerows towards the landscaped grounds. Dinner (usually thrice weekly in summer, on request only in winter) has a strong emphasis on island produce; we sampled Menorcan sobrasada in a green bean and asparagus starter, and local cod with pear aioli (though we could barely taste the latter). Nevertheless, we found the simple menu - 2 dishes per course - both enticing and creative.
Equally the buffet breakfast includes the estate’s cheeses and their olive oil, which isn’t available anywhere else on the island.