It’s true: although Ibiza is often identified with its vibrant house and techno scene, most of the nightclubs are located in just two cities. The island has much more to offer than just electronic beats and repetitive rhythms, and travelers who prefer avoiding the typical tourist trap often find themselves a little further away from the east coast. One of the brightest gems shining in the northwest is undoubtedly Hacienda Na Xamena, one of the most luxurious retreats on the archipelago.
Established in the early 1970s, the five-star hotel has benefited from a lot of experience and nearly 20/20 hindsight to get a firm grasp on its status as a sumptuous escape from daily life. Its stunning location, amazing design, artistic flair, and wide range of amenities make it not only a great vacation spot but also a hugely romantic retreat, a wellness hotspot, and a rough gastronomic diamond that is constantly being polished. We stayed at the hotel for a few days to truly experience what it has to offer. Here’s what we found.
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Location: A Cliffside Haven
Although one might assume that Hacienda Na Xamena’s dramatically beautiful location within a protected nature reserve puts it in the middle of nowhere, despite its tranquil surroundings, the nearest town is only a 10-minute drive away, while it only takes half an hour to get to Ibiza’s southern beaches and world-famous nightlife. Considering the fairly cheap taxis and Ubers and the wide range of resort-like facilities within the confines of the hotel itself, that’s quite a steal.
Driving up to the hotel is an amazing experience in and of itself, but there’s something about the layout of the hotel that ensures guests never forget they’re 180 meters above sea level. During our entire stay, we were constantly aware of the panoramic view, as the layout of the hotel provides various angles that perfectly capture how the majestic rocky cliffs drop down into the beautiful Mediterranean waters. The breathtaking scenery is worth every single mile of travel, relegating the 30-minute drive to the airport and the pulsating urban vibes to the southeast to a minor inconvenience at best.
Reception: A Warm Welcome in an Intimate Setting
Stepping into Hacienda Na Xamena feels like entering a private Mediterranean residence rather than a conventional hotel – which isn’t at all surprising, considering that the building wasn’t originally constructed with dozens of guests in mind.
We entered through a sun-soaked Spanish courtyard that allows easy access to other parts of the hotel. The bright, bohemian lobby is made even more interesting by the addition of quirky details, like sheep statues and Buddha figures, making for a chic yet playful décor. The well-trained staff easily mirrors that atmosphere: there’s warmth and charm here, but also undeniable professionalism.
Not only were we warmly welcomed at the entrance, but we were also asked if we needed help with our luggage, while the check-in process flowed as smoothly as one might expect from a luxury five-star hotel. Upon hitting our family room, we also find some sweets and bubbles in the living - great! The personalized service was on display during our entire stay – it’s rare for a hotel to make families with children feel just as at home as business travelers, nature lovers, solo adventurers, and avid partygoers, but Hacienda Na Xamena definitely accomplishes that goal.
Rooms: Luxurious Simplicity with Breathtaking Views
Hacienda Na Xamena features 77 rooms and suites, all boasting floor-to-ceiling windows and private terraces that provide an intimate connection to the surrounding nature and the awe-inspiring views of the Mediterranean Sea. The interior design is virgin white and minimalist but accentuated by just enough natural materials and subtle Balearic design elements to ensure the experience doesn’t become clinical. Most importantly, the many curves and corners ensure no room feels too sterile or impersonal.
Rooms range from Standard and Superior categories to more exclusive suites, which come with private plunge pools and gardens. Each is equipped with luxurious amenities, such as king-size beds, sun loungers, and, in our case, in-room jacuzzis strategically positioned in the living area itself instead of in the bathroom. Sure, guests who are looking for a more private bubbly experience may want to wait until they are alone to uncork their champagne and step into their spa tubs, but the strategic positioning is very much in keeping with the idea of staying connected with the sea and the nature outside.
Honestly, we’re not hardcore sunbathers who prefer to spend their entire time relaxing in the sun, but even our small team ends up spending a little bit more time inside than usual.
Amenities: Designed for Relaxation and Indulgence
Hacienda Na Xamena’s beating heart is definitely its tiered infinity pool system, which features not only two outdoor pools, but also a large indoor pool (that isn’t used much during our stay, courtesy of the muy excellent weather). The main pool is ecologically heated by solar panels and surrounded by not just palms and terraced lounge areas, but also the bar and the breakfast area. Everything feels more compact than the average resort, while still offering so much. Escaping the other guests isn’t difficult either, thanks to a smaller, more secluded pool and the many separate areas.
There’s an entire playroom as well, but the real highlight of the hotel’s amenities is – arguably – the award-winning La Posidonia Spa. Set against the dramatic backdrop of the cliffs, the spa offers a range of wellness treatments, many of them inspired by local traditions. The signature offering is the ‘Cascadas Suspendidas,’ a one-of-a-kind thalassotherapy circuit featuring a series of cascading pools that deliver a full-body hydrotherapy experience.
To reach the spa, we have to step outside and take a one-minute stroll to the connected spa, where we are – again – warmly greeted and taken to the spa loop outside. The entire experience is controlled by one person who watches us from above as we navigate a series of interlinked jacuzzis, each with different bubbles. The result is a far more varied and somewhat interactive affair, with the breathtaking view over the ocean as a constant. It’s great, and the hour we’re given is over far too early.
Breakfast focuses on great quality and nice cooking instead of quantity, but there's still a lot of choice, including toasts, several egg dishes, charcuterie, cheese, yogurt, cereals, pancakes, bacon, chicken sausages, and a variety of detox drinks. It's a great start-of-the-day kind of thing to do, and the idyllic surroundings make everything taste even better.
For dining, guests can choose between three different spots, each connected to the others. The By The Pool Restaurant features great cocktails but fairly standard gastronomic fare, while the main dining venue Edén focuses on a more refined cuisine. For those seeking a unique and intimate experience, the Edén stairs climb up to the fairly recently opened Los Nidos, tree-like nests that offer unique 360-degree views while sipping a meticulously crafted drink or a glass of wine. We’re led here to watch the sun sink between the cliffs at nightfall, and despite the omnipresent wind, it’s something we won’t easily forget.
Perhaps most importantly, all of the food served at Hacienda Na Xamena is seasonal and sustainable. The hotel has its own organic patch where many of the vegetables, aromatic plants, and flowers are sourced, and there is also round-the-clock room service. Excellent, but let’s delve a little deeper into the hotel’s restaurants…
By The Pool Restaurant: Efficiency & Accessibility
The pool bar and restaurants are exactly that: a place to sip cocktails, get drinks, and eat right next to the central outdoor pool. There’s more than just traditional snacks on offer here as well: guests can have a full meal, albeit not as high on gastronomic skill as the dishes found in Edén Restaurant.
We order multiple cocktails during our stay and can’t find fault with any of them. Of particular note is the mezcal cocktail we ask to be made – it isn’t on the menu, but our bartender manages to make a refreshing cocktail that still focuses on the smokiness of the mezcal while also adding some nice spiciness. Many of the concoctions on offer are too sweet to serve as pre-dinner drinks – a typical ‘problem’ found in most bars and hotels – but other than that, they are the perfect addition to a pool visit.
One of the first dishes we get to taste, other than some excellent savory pastries, are the crispy homemade Iberian ham croquettes, smartly served on faux newspaper. The croquettes’ color varies from gold to brownish – a sign of inconsistent cooking – but they pull off the contrast between crunchiness and the rich, smooth filling well. As expected, the jamón Ibérico is the star of the show here, making for a luxurious and flavorful dish that’s more indulgent than the standard meat croquette.
The locally-sourced Payes boneless chicken wings feature a salty marinade that references Japanese teriyaki sauce. Expertly deboned, the interior is still tender and juicy despite the wings being obviously fried to add crunchiness. The sesame seeds and crunchy seasoning are great additions that enhance the flavor profile, making for a nice entrée that is just as good as an appetizer or snack.
There’s more on offer here: some nicely diced tartar with fresh avocado and a savory sauce, and grilled sea bass, for example. The fish is grilled nicely, but the presentation disappoints a little, particularly because the garniture – some lettuce with yellow and red cherry tomatoes – isn’t entirely up to par. It’s still a nice dish to have on the menu for a pool restaurant, though, and since we prefer food that isn’t deep-fried, we do appreciate its inclusion.
The fresh fruit salad features a colorful assortment of fresh fruits, including strawberries, melon, and pineapple. Not difficult to make, it is light and refreshing, and the addition of a tangy, zesty lemon sorbet on top adds a chilled citrusy element to the dessert. A logical combination.
We also get to taste the creamy goat cheese flan with smoked Chantilly; a more sophisticated dessert that pulls off the combination of the distinctive goat cheese tang with the silky, custard-like flan very well. The smoked Chantilly cream next to the flan adds some light, airy texture, while the smoky elements themselves are well thought out. Excellent.
The last dessert we try is a homemade Magnum-style ice cream-on-a-stick with a little bit of fruit on the side. The sweet is a little cruder than a supermarket Magnum would be and quite heavy, but very tasty.
All in all, the By the Pool Restaurant offers a less gastronomic menu than its Edén counterpart, but that is, obviously, intentional. A somewhat cleaner presentation would be welcome, but the proposed menu does what it intends to do very well and offers enough choices to eat here a couple of times before needing to visit Eden or another restaurant on the island.
Edén Restaurant: Refined & Gastronomic
The Edén Restaurant is located one level higher than the main pool. There is more than enough space between the different tables, while we also enjoy a live guitar player and singer who is partially hidden in his own sitting area, his music amplified just enough to serve as a near-perfect auditive background.
We start off with a 2021 Chablis by Jean-Pierre Grossot from the vineyards of Fleys, France; a crisp and elegant white wine from one of Burgundy's best-known wine regions. This Chablis offers the signature characteristics, as the region’s mineral-rich soil makes for some crisp acidity and quite a lot of minerality. We also detect delcate notes of Jonagold apple, white flowers, and citrus, balanced with subtle hints of chalk: a wine that manages to walk the tightrope of complexity and finesse without falling off.
The snack trilogy is a delightful trio of small bites, each offering a unique flavor experience, but we actually get to taste four different bites, the most creative of which is the white shrimp fossil; a crunchy cracker with a dried shrimp incorporated into it. The amuse-bouche could use a little bit more seasoning, but the experience does set the tone for the rest of our dinner, as it shows there’s a true chef behind the stove in the kitchen.
Aside from the white shrimp fossil, we also get an open wooden plate with both chicken croquettes and cuttlefish fritter on it. The chicken croquettes seem to be hand-rolled, with delightfully imperfect spherical shapes, a crisp crust, and soft, creamy filling with enough delightfully tender chicken in it.
Even more creativity is at display in our cuttlefish fritter balls, the batter of which offers a very different texture than is the case with the chicken croquettes and is made black with cuttlefish ink. The mild, delicate cuttlefish flavor dominates the dish, which makes for an excellent hors-d’oeuvre.
Finally, our snack trilogy concludes with marinated carrot and goat cheese. The tangy marinade is a natural fit with the inherent sweetness of the carrot, while the entire dish is greatly enhanced by the tangy marinade and the creamy cheese.
Our first course is an amazingly flavorful tomato tartar with stracciatella. The tomato is marinated in olive oil with added oregano and rosemary, which infuses the entire dish with earthy aromatics. The taste is made more multi-dimensional by adding dried tomato, while a splash of Tabasco adds some more needed spiciness. We particularly love the sophisticated combination between the smooth, velvety creaminess of the cheese and the zesty, seasoned tartar: nice!
Even better is the mushroom risotto with garden vegetables. Risotto is traditionally difficult to get right since it needs to be moist while still retaining a lot of texture, and our chef doesn’t disappoint. There’s a lot of umami in the deep, savory flavors, while the creaminess of the rice is so consistent that we don’t miss some extra crunchiness on our plate. The seasonal vegetables are well chosen, too, deepening the flavor profile.
Out next wine is Spanish: a very expressive Te Albariño Sin Palabras by Castrobrey, from the Rías Baixas region. ‘Sin Palabras’ means ‘without words’, and although we’re not entirely left speechless, we do enjoy our drink’s bright acidity and bouquet of pear, green apple, ripe citrus, and stone fruit. The minerality and – especially – the versatility if the wine is fully taken advantage of, as we also get it as a paired wine later on in our menu.
Next up is the sea bass with pil pil sauce and codium: an at first glance more basic dish with less obviously-fancy cooking techniques involved, but very tasty nonetheless. The cuisson of the sea bass retains its juiciness and tender, flaky texture, while the charred skin is crisp, offering a nice crunchy texture. The pil pil sauce adds a delicate yet rich emulsion of, we believe, garlic and olive oil, enhancing the fish with a subtle heat and savory depth. The codium brings a fresh, oceanic flavor to the plate, its briny notes adding balance to the richness of the sauce, while offering an almost umami-like finish. A deceptively simple but very clever and almost perfectly executed dish.
The sirloin steak with roasted leek is a more modern-looking dish that also showcases the same soberness in its presentation as the hotel itself. The choice to cook it (medium) rare was the right one, as it showcases the natural richness of the beef very nicely. Tender and juicy, the sirloin steak is complemented nicely by the roasted leeks, which add slightly smoky notes to make for a robust dish with a good balance of textures and tastes.
The bold Camino Romano 2021 by Domino Romano from Ribera del Duero is a red wine made from Tinto Fino (a local name for Tempranillo), which, of course, is the region’s flagship grape. We detect a lot of black fruit (including blackberry, dark cherry, and plum) and the complexity is deepened by very welcome notes of tobacco, spice, and the earthy undertones that are typical for the terroir. It’s a vigorous yet fairly supple wine that complements are beef well.
Our dessert is a play on cheesecake with chocolate and a touch of chili. The rich, creamy cheese is the dish’s literal center piece, with a few layers of biscuit adding a delightful crunch. It’s not just an upside-down but rather a scrambled presentation, with the decadent chocolate adding extra sweetness and the chili bringing a mild kick to balance the sugar. Savory and slightly nutty, it’s definitely a more adventurous way to serve cheesecake, which seems to be an Ibiza favorite.
To finish things off, we get a plate of sweets, concluding a nice but far too short dinner. We’d love to try the full gastronomic menu next time we’re around!
Conclusion: A Secluded Paradise
Hacienda Na Xamena is a sanctuary that doesn’t only offer the luxury of peace, but also enough amenities and activities to make a multiple-day stay worthwhile. We’re told about hiking opportunities, water sports and more, but unfortunately our 2-night stay doesn’t offer the time to include those – we hope to be able to add them in a later article. The spa treatments, infinity pools, indoor sports, and restaurants ensure an amazing stay and while Hacienda Na Xamena’s remote location might be a drawback to some, sharing a taxi or Uber ride with your friends or family to get to any of the island’s cities or many attractions ends up costing only a handful or euros and 30 minutes of your time at most, leaving us no choice than giving Hacienda Na Xamena our highest recommendation.
Interview
During our stay, we sit down with Alvar Lipszyc, the current – Belgian – owner of the hotel. Alvar meets us in the bar and, surprisingly, has a story to share that’s very much focused on family.
LifeBytes Magazine: So, how did you start your hotel? Was it a family project?
Alvar Lipszyc: It was started by my father [Daniel – ed.]. He was always an architect at heart. It was his dream, but it wasn’t originally intended to be a hotel. Our family has a long history in architecture…
Yes, that’s evident from everything around us.
Exactly, you can see it everywhere here.
How did the idea for the hotel develop?
My father came to Ibiza in 1953. At that time, there were no tourists, only locals. Tourism didn’t exist here yet. There wasn’t even an airport. There were a few small hotels, but the tourism industry hadn’t reached the island; Ibiza was mostly a haven for artists. My father, being an architect, came to explore the island. At the time, there were hardly any cars – the few that existed were old, and life here was very different, almost medieval.
My father fell in love with the island and immediately began to pursue his dream. In 1960, he designed a house for himself and started looking for new opportunities. The area where the hotel now stands was completely wild back then. There were no road – my father had to build everything from scratch. As an architect, he wanted to create something unique, not just a business, but a place where he could share this extraordinary location with others.
It sounds like he had quite a visionary mindset.
Yes, he was ahead of his time. He built everything here – roads, power lines, everything. He brought life to an otherwise deserted area. He wanted to build a small hotel – not to make money, but to bring life to the surroundings.
And the hotel became a central part of that vision.
Absolutely. My father wasn’t concerned with the business side of things. He was completely absorbed in realizing his dream. He built this place without thinking about profit or whether it would be open year-round. He focused on creating something timeless and beautiful, which is why he kept redesigning and renewing the hotel. Over the years, the clientele changed, and the hotel had to adapt to stay relevant.
How did the tourism industry develop on the island?
Tourism grew in Spain, especially along the Costa Brava, and later reached Ibiza. In the 1950s, more people started flying to the island, but the number of people coming in still remained quite limited. Over time, Ibiza became more famous, and my father’s project gained more attention. Eventually, with the rise of the internet and more accessible travel, the hotel found its place in the market.
How did you take over the management of the hotel?
I took over the management with my wife [Sabine – ed.].. My father was an architect, but I saw that we needed to run it more efficiently. We couldn’t keep losing money, so I stepped in to make it sustainable.
What were some of the challenges?
One of the biggest challenges is that we’re only open six months a year. It’s tough because of flight availability and seasonal tourism. During the low season, it’s difficult for visitors to spend just two or three days here since they lose too much time traveling. But we embraced the six-month window, and that’s how we built our success.
The atmosphere here is very relaxed, almost like we’re in Africa. Was that intentional?
Yes, it’s part of the charm. People here are laid back and friendly. There’s no hierarchy – it’s all about creating a welcoming environment for everyone, whether you’re rich or poor. That’s what makes this place special.
It seems like you’ve found a balance between luxury and a relaxed atmosphere.
Exactly. We try to maintain a sense of openness and connection with nature. The north of the island is still wild, while the south is more developed. We’ve managed to preserve that wildness here, which enriches the experience.
How has tourism changed over the past 30 years?
Tourism in many places has become mass tourism, and that’s a problem. Cruises bring thousands of people to small towns, overwhelming the local infrastructure. That’s why we focus on smaller groups. We have a maximum of 150 guests at a time – more than that would ruin the experience. We want people to connect with the environment and have a unique and personal experience.
That sounds like a thoughtful approach. Do you think people appreciate that slower, more mindful way of traveling?
Yes, absolutely. Nowadays, luxury is about reconnecting with nature and slowing down. It’s not about fast tourism or visiting as many places as possible. It’s about enjoying where you are and experiencing the rhythms of the place.
What do you think the future holds for Hacienda Na Xamena?
We’re constantly evolving. Every year, we introduce something new, whether it’s a renovation or a new experience for our guests. We’re working on sustainability projects, like increasing our use of solar energy and creating a more eco-friendly environment.
It sounds like you’re focused on the long-term future of the hotel.
Definitely. We’ve been here for over 50 years, and we want to continue for much longer. It’s about preserving what we have while also adapting to changes in the world. We’re creating something for future generations to enjoy.
More Info
Hacienda Na Xamena
Carrer na Xamena
07815 Ibiza
Illes Balears
Spain
Website: www.haciendanaxamena-ibiza.com
Telephone: +34 971 33 45 00
Text: Dirk Vandereyken
Pictures: David Robyn, Dirk Vandereyken & Marian Michiels, complemented by a picture from the Hacienda Na Xamena website
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