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Alcaufar Vell

Menorca, SpainAlcaufar

Alcaufar Vell

Aristocratic Menorcan manor

Alcaufar   Menorca, Spain

Opened

1998

Price

$$

Outside the door

Aristocratic Menorcan manor

Held by the same family for four centuries, the sandstone estate runs like an easygoing, aristocratic country residence.

Alcaufar Vell
“This 21-room hotel has a rambling, aristocratic feel to it. The palm- and almond-shaded gardens are lovely, the bedrooms mostly large and light-filled.”
— Condé Nast Traveler 

What it’s good at

Our shorthand ↗
Heritage

Notable

An eighteenth-century sandstone manor held by the same Menorcan family for generations.

Local

Notable

Estate-made honey and sobrasada served beneath ancient wild olive trees in the garden.

Design

Listed

Terracotta tiled floors, exposed ceiling beams, and whitewashed walls filled with family heirlooms.

Our shorthand ›
Alcaufar Vell
Alcaufar Vell
Alcaufar Vell

What they say

Michelin Selected

Michelin

Also in Condé Nast Traveler.

The idyllic Menorcan countryside is the setting for Alcaufar Vell, a medieval fortification that found a second life as a stately Neoclassical villa, and now a third life as a small and luxurious rural boutique hotel.
— Michelin 
Alcaufar Vell

Tucked away

A place apart: the property is the destination.

Trails wind through 250 hectares of private woodland, and the sheltered sandy cove of Cala Alcaufar is minutes away.

The rooms

Bedrooms have terracotta floors, beamed ceilings, and antique heirlooms. Converted stable suites open onto private patio gardens.

Alcaufar Vell, rooms
Alcaufar Vell, rooms
Alcaufar Vell, rooms

The pool

Bring a swimsuit.

Terracotta coping and a manicured lawn border the freshwater pool, shaded by parasols and mature olive trees.

Alcaufar Vell, the pool
Alcaufar Vell, the pool

The spa

Restaurant Alcaufar Vell

Tables fill the whitewashed vaulted stables and spill out beneath wild olive trees for seasonal Menorcan market dishes.

Alcaufar Vell, restaurant alcaufar vell
Alcaufar Vell, restaurant alcaufar vell
Alcaufar Vell, restaurant alcaufar vell

How it began

Alcaufar Vell, how it began

At a 1756 wedding banquet here, the Duke of Richelieu tasted the local egg-and-oil sauce and introduced mayonnaise to Versailles.

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Our shorthand

How we rate hotels.

The medals

Gold

Extremely rare. Sets the global standard.

Silver

Brilliant execution. And we’re picky.

Bronze

They did this well. You’ll notice.

Listed

A defining trait. Makes the hotel what it is.

The eight vibes

Design

Built around a vision. Even the door handles have a designer.

Luxe

Cared for at every turn. The bath is drawn before you ask.

Local

It could only be here. You wake up knowing where you are.

Social

Where the city goes out. The bar is full and the night is young.

Heritage

A building with a story. Once a palace, a monastery, a station.

Wellness

You leave feeling new. Rest, sweat, soak and sleep like a stone.

Classic

The city grew up with it. Same rituals, same regulars, same bar.

Resort

A world of its own. Something to do from breakfast to nightcap.

The scene

Lively

Where things happen: restaurants, shops, people.

Central

Well-located: walkable to some things, a short ride to more.

Quiet

Away from the crowds. Getting around takes intention.

Secluded

A place apart: the property is the destination.

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