Like a robust bottle of red in the province of Tarragona Spain, Gran Hotel Mas d’en Bruno is known for its unique and high quality character.
The glamorous five -star withdrawal is fixed on a historic Priorat estate, the rough region of beautiful and seemingly intact catalyst. From its gastronomic restaurant ready to win a Michelin star to the infinite pool in the form of wine that looks towards the vineyards and the majestic mountains, this hotel honors its terroir and does not need to be an oenophile to appreciate its high level of taste.
David Stein, president and CEO of Stein Group, visited the rustic property in 2019 and was stuck. After the acquisition, the hotel underwent a thorough reform and opened in 2023. It joined the beloved association of Relais & Châteaux that same year.
The terrain has an impressive harvest – it was endowed with the monks of Carthusians to the Bruno family, in 1797 – and a picturesque location. Just two hours from Barcelona by car, it is perfect for a weekend getaway in the city; a hiking, a climbing rock or an electronic bicycle holiday in the next Serra de Montsant Natural Park (the Gran Canyon of Spain); or a visit of winemaking through the local wineries.
Stein played Astet Studio based in Barcelona to transform the interiors of the eighteenth -century farmhouse and Atelier into a high -design refuge with modern services. The 24 oak lined suites, divided between the two buildings, are decorated with earthy colors and are designated with curved furniture, much personalized. Each spacious room has views of the panoramic vineyard, beam ceilings, an incredibly comfortable king bed dressed in Egyptian cotton sheets, luxurious red marble bathrooms with soaking horns and separate rain showers. Most have double -sided chimneys and private terraces or patios for Sunning and drinking local minibar wines.
The common spaces are equally elegant. Look closely at the walls, as Marc Chagall’s original works, David Hockney, Frank Stella, Christo and other artists are hung. A light “stein” glass of Stein and Astet illuminates a staircase.
The main activity in situ is relaxing. This means that it immerses itself in the magnificent infinite swimming pool of 98 feet, enjoying a tasting at the spectacular new winery or developing in the stone wall spa. Built in the old wine and olive factory, the second has a sauna circuit and water with heated pool inland, Jacuzzi, Hammam, hot and cold showers. In the two treatment rooms there are facial and body treatments that use Foosh Beauty, a new ecological brand made with grape by -products.
To venture farther, customers can rent electronic bicycles from the hotel ($ 35 for four hours with a helmet and a lock) or a mini Cooper ($ 80 for half a day) and explore surrounding cities like Siurana, a charming clifftop village with the ruins of an Arabic castle or the 12th-century Scaladei Conto Monaster. The hotel will also establish bike tours with certified guides, helicopter visits and other experiences. And, of course, there are dozens of wineries in the region to reserve, including Obac and Atavus Clos.
After all this tourism, it is time to enjoy an excellent meal. The dinner with wine mating here is worth a diet, and not only for one night, but for the duration of a stay.
During the day, Tarraco serves a colorful Mediterranean rate with a Catalan touch next to the pool, perhaps accompanied by a refreshing cocktail of the Bruno bar. At night, Vinum is the place where to be. The restaurant is helped by Josep Queralt, the 29 -year -old Catalan chef, who trained at five of the Michelin -starred restaurants, including Cambrils’ Can Bosch and El Celler de Can Roca in Girona. Its three tasters and the options of the letter celebrate the culinary legacy of Catalonia.
This year, Catalonia was designated the world gastronomy region by the International Institute of Gastronomy, Culture, Arts and Tourism. To celebrate the honor, Queralt designed Soví, a special tasting menu inspired by the medieval cookbook in the area.
Its Vinum menu includes creative dishes such as the Priorat wild pork civet with a Homemade Beet and Brioche Romesco, complemented by winning wines from the Tarragona region selected by the Sommelier Head.
As the knowledge of food and wine like to say, what grows together, goes together.
Rates from $ 435 to masdenbruno.com/en/
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