Alcaufar Vell

Hotel review

This imposing eighteenth-century finca, with medieval and Arabic origins woven into its honey-stoned façade, sits at the heart of a 250-hectare working estate that's remained in the same Menorcan family for over four centuries. That extraordinary continuity permeates everything - this isn't heritage as theatre, but as lived reality.

The 1998 conversion of former cowsheds, stables and dairy rooms into guest accommodation has been executed with admirable restraint. Rooms are notably lofty and generous, with comfortably wide beds, ample wardrobes and crisp, cool linens. Bathrooms, whilst contemporary, retain a certain period sensibility. Many rooms open onto private patios – a luxury worth requesting.

Dining unfolds in two equally appealing settings: the atmospheric restaurant beneath vaulted ceilings, or the Jardí dels Uastres, where gnarled wild olive trees provide dappled shade. The food champions straightforward Menorcan country cooking, hearty and unpretentious. Breakfast spreads both indoors and onto the terrace. Staff are genuinely warm, if occasionally difficult to locate when needed.

What elevates Alcaufar Vell beyond comfortable rural hotel is its authentic community engagement. Local artists exhibit throughout, musical evenings draw islanders and visitors alike, and the working estate's rhythms - olives, livestock - continue around you.

The location excels: easily reached from Mahón, three kilometres from Cala Alcaufar's coast, with the Camí de Cavalls path offering a pleasant 45-minute walk to the beach. Bikes are available, sensible given Menorca's merciful flatness compared to mountainous Mallorca.

Perfect for: Those seeking genuine tranquillity and Menorcan authenticity without sacrificing comfort.

Hugh Graham-Watson