Castell Son Claret

A 200-metre avenue of palms leads from the road between Es Capdellà and Galilea to the castle, and from there the estate takes over: 132 privately owned hectares of olive groves, citrus trees and meadows at the foot of the Serra de Tramuntana. Its history goes back more than five centuries; the crenellated towers date from a remodelling in 1888, and the house is listed in Calvià's heritage catalogue. It opened as a hotel in 2013. The 43 rooms and suites are divided between the castle and its former outbuildings, from compact doubles overlooking the old courtyard to Garden Suites set in the grounds and five Pool Suites with private gardens and pools of their own.

Dinner is the centre of a stay here. Sa Clastra, set around the castle courtyard, holds a Michelin star for Jordi Cantó's single tasting menu, served in a short or a long version, which reworks traditional Mallorcan cooking around the island's winds and his own food memories, using produce from the estate's gardens. Olivera, on a terrace facing the mountains, serves breakfast and simpler Mediterranean dishes. The spa, Bellesa de Claret, has an indoor pool, a hammam, a sauna and steam rooms, and like Sa Clastra it is reserved for guests aged 14 and over.

The estate runs 133 photovoltaic panels and heat pumps, holds EarthCheck certification and makes its own olive oil. Bicycles are available for the lanes towards Galilea.