Run by the Suau family, this stylish boutique hotel (Relais & Chateau) in a restored 18th century former Jesuit monastery is set at the southern slopes of the Puig de Maria mountains and surrounded by 40 acres of land. As well as 300 year old-plus olive groves, there are organic fruit trees (lemon, orange, fig), vineyards and a vegetable garden that supplies the restaurant. According to its nominator, it is 'a thoughtful blend of the best of the old (the bar retains the workings of a massive oilve press), the new (enormous and dramatic teak framed single panel glass doors) and beautifully ascetic minimalism'. The rooms and suites retain period features but have modern decor; some have terraces, some with jacuzzis. The bar serves tapas all day, and the gourmet restaurant serves innovative cuisine, eg. 'a tomato that was actually flaked cod in a tomato jelly and small potatoes that looked like eggs, complete with yolk'. Breakfast is a buffet of fruits, meats, cured salmon, cheese bread etc, and cooked breakfasts and freshly squeezed orange juice are available on request. Staff were 'universally excellent. The hotel ran like clockwork and was immaculately kept (as were the grounds) despite there being no obvious managerial presence – very relaxing'. The beach is 10 minutes way, but thereare 2 swimming pools (one an infinity) and a spa, plus tennis courts and free bike hire.