Finca La Donaira
We peel away from the town of El Gastor until the winding cobbled streets become a whitewashed anomaly in the vast, arid landscape. Finca La Donaira sits atop 1700 acres of biodynamic farmland referred to as La Dehesa Biodinamica, an eco-retreat of discreet luxury that uses nature as a tool for education, urging contemplation about our role in the natural world.
Originally a cattle stable, the existing foundations of the space have been developed using traditional building techniques from the Andalusian region, expansive windows stretch from the stone walls to integrate the interior with the exterior, framing the landscape from sunrise to sunset. Triple height ceilings are juxtaposed by uber-low 1970s leather sofas and shaggy sheepskin rugs, bold artwork threads color through the earth-hued interior, with thoughtfully curated bookshelves subtly reinforcing the principles of the retreat. With only nine rooms and two yurts, the atmosphere feels intimate, much like visiting a good friend's home with an open door policy; an atmosphere that urges you to draw a book from the shelves and spend an afternoon reading on the bougainvillea-shaded terrace.
Ahead of your stay, the concierge team becomes acquainted with your preferences in order to perfect your visit. The experiences available for guests include one-on-one yoga and meditation, hiking through the rugged countryside, learning about the medicinal garden with Gerhard, and touring through La Dehesa Biodinamica to learn more about the product you will eat during your stay. Many travels for the equestrian center, home to ninety Lusitano horses that amble through the wild terrain, trained using natural horsemanship techniques, making them uniquely calm and at ease around the human company. For those in need of reconnecting with nature through more passive means, the spring water pool is an aquamarine oasis set amongst wild herbs and lavender bushes, accompanied by a sheltered natural spa with panoramic views of the rolling mountains.
Everything served by Michelin star chef Fredrik Andersson is foraged and reared on-site, from the olive oil and house-cured charcuterie to the goats’ cheese blanketed in medicinal grade honey from La Donaira hives. Their focus is authenticity, using ingredients in their most natural form to reconnect guests with the land. Andersson’s approach is open-minded and liberal, unfettered by rigorous technique and conservative culinary traditions. When writing about hotels the logical approach is to analyze each element: the food and drink, the location, the rooms, and service, but this is impossible in the case of La Donaira. The central ethos of the concept, to reconnect with nature, means that all components are intrinsically linked: the food and drink is another iteration of the surrounding landscape, the rooms are minimally designed to integrate with their surroundings, and the staff narrates these very connections with nature.
La Donaira is the epitome of barefoot luxury, it is an intimate hideaway where nature envelops you. Much more than a hotel, the concept of La Donaira redraws the parameters of ‘luxury’ and teaches an alternative vision for the future of travel.
Pictures by Darcie Imbert and Finca La Donaira
