“Stunning minimalist hotel and fabulous restaurant in a former 17th-century convent”
The 14 rooms are split between 4 categories: Double, Superior Double, Junior Suite and Suite. All are stylish, elegant and comfortable. Decorated with great care and predominantly in white and cream, they make the perfect antidote to the summer heat. Solid oak floors, white-washed walls, high ceilings (some vaulted, some beamed) and subtle modern artworks create a feeling of light, space and pared-down luxury. Anything which might spoil the look is hidden away in slick white cabinets (a satellite TV, the minibar etc). An antique Mallorcan desk, squishy armchairs and gorgeous cream woolly rugs soften the contemporary look.
Some rooms have modern four-poster beds romantically draped with swathes of white muslin. Others have large kingsize beds. All are firm and comfortable with crisp white linen, piles of soft pillows and fine mohair throws. Chic design continues through into the limestone, chrome and glass bathrooms complete with bathrobes, slippers and Azzaro toiletries. Some of the larger rooms have teak-decked balconies overlooking the central patio and pretty church; clever bamboo and wooden screens hide the large apartment block next door.
Most Doubles and Superior Doubles overlook the lane at the front of the hotel. The main difference between these categories is size, though some of the Superior Doubles have four-posters, others are laid out on 2 floors; a couple are a bit smaller (great for singles). Our favourite of these is the white-beamed attic room (#15), located next to the roof terrace and with views of the church.
All 3 Junior Suites feel fresh and spacious. Two of these (#7 and #11) have private balconies overlooking the central patio; #8 is a larger room but has no balcony. Our favourite Suite is #6 with its sitting area and bright bathroom opening onto the terrace. All have a hydro-massage baths and a sitting area.
The hotel's glam contemporary restaurant is under the direction of Marc Fosh, one of the best chefs in Spain. The concept is called Simply Fosh, offering casual, stripped-down versions of his upmarket cuisine. The menu might include starters such as classic mediterranean fish and shellfish soup or marinated tuna with avocado, coriander and white tomato consommé followed by mains of red pepper crusted hake with white beans, saffron and fresh clams or lamb ragout with lemon polenta and thyme. The scallops with bacon and truffle sauce is exceptional. Desserts are inventive: perhaps preserved lemon cream with sweet dukkah and a cherry-rosewater sorbet or chocolate and olive oil truffle with flor de sal and raspberry-red pepper jelly. When we revisited in 2012, we especially loved the white chocolate parfait with coconut ice cream and blackberry reduction. The midweek set lunch menu is a snip - see Rates.
Booking ahead is strongly recommended as the bar and restaurant are justifiably popular with outsiders. The restaurant is closed on Sundays but there are loads of great eateries and tapas bars within walking distance; ask at reception for recommendations.
Breakfast (served 8-11am) is delicious and presented with care whether it be fresh wild berries, cereal and yoghurt, a plate of Spanish ham and local cheeses or a full English affair cooked to order. Room service is also available.
Children are welcome, although rowdy kids are unlikely to go down a treat with the other guests and small sticky fingers could easily ruin the perfect decor!
Babies (0-1 years), Children (4-12 years)
Extra beds (supplement cost) or baby cots (free) can be accommodated in the Junior Suites and Suites
Babysitting available by arrangement
Baby cots available on request
Remember baby and child equipment may be limited or need pre-booking