
We bought a falling-down farmhouse in 2015.
We spent two years restoring it with local craftsmen: hand-planed wide-plank floors, plaster walls, every wood-fire hearth working again. In 2017 we opened as an inn.
We have eight rooms and we keep them that way on purpose. Breakfast is whatever is growing on the farm that week, pulled at sunrise and cooked by our chef Rosalía. Evenings you sit by a fire, or wander the 42 acres, or do nothing at all.
If you're looking for a gym and a business center, we're not your place. If you're looking to hear nothing but wind through pine, welcome.





