The estate enters history in 1090, when El Cid defeated the Count of Barcelona at the battle of the Pinar de Tévar, which the hotel places on its own land beside the Tastavins river. The house began as the manor the de la Torre family built in 1702 in the Matarraña district of Aragón, where the estate borders the Puertos de Beceite Natural Park. Local craftsmen restored it in weathered stone, bare timber and sisal, and a villa stands eight minutes from the main house. Sustainability runs through the place: a north-facing design, solar panels, biomass boilers fed by chips from the nearby forest, rainwater irrigation, compost for the vines and two organic kitchen gardens, one for summer and one for winter. The restaurant, Atalaya del Tastavins, sits in a glasshouse and cooks seasonal organic produce from small local growers; 50-year-old Cariñena and Macabeo vines give the estate's own organic wines, and its groves yield Empeltre and Picual olive oil. The spa has a thermal water circuit, sauna, Turkish bath and heated outdoor pool. There are 18 rooms and a villa, and the hotel holds Three MICHELIN Keys.
- Nearest airport
- Castellón Airport (CDT), 40 Miles / 65 Kilometres
- Rooms
- 18 rooms and a villa
Insider tip Ask for a private meal cooked by the chef outdoors, among the vines, in the garden, in the pine wood or beside the Tastavins river.
Why I choose it A small estate run on solar and biomass energy, with its own organic gardens, vines and olive oil, and Three MICHELIN Keys.