Hotel Review: Can Lluc Country Hotel & Villas, Ibiza
Granted, there are a lot of hotels and resorts on Ibiza, but the number of truly luxurious getaways isn’t quite as high as one might imagine. Often catering to casual tourists and partygoers, many of the places where one can stay are more geared towards an active audience that doesn’t necessarily expect really high-quality service. On the other side of the coin is a place like Agriturismo Can Lluc, a sprawling escape that feels like it’s situated in the middle of the tranquil countryside while still only being 15 to 20 minutes away from the nightlife hotspots and some of the most amazing beaches that the island has to offer.
We visit before the summer heat hits Western Europe, with the Balearic microclimate as a welcome change from the somewhat colder – and wetter – Belgian weather. Can Lluc is our first destination and also our first introduction to the extremely reasonable taxi and Uber fares, making travel by car a logical choice even when leaving from the Ibiza airport.
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Location: A Hidden Gem in Ibiza’s Heartland
Can Lluc is nestled in the island’s quieter rural center, amidst the pine trees and farmlands of a secluded valley. The hotel takes full advantage of its peaceful surroundings, and although we first feel like we’re in a small resort with a lot of boutique charm – mainly because the reception is located in a separate building among several cozy white-walled villas – a quick tour the following day reveals that Can Lluc actually benefits from sprawling private gardens. ‘Local produce’ is very local here, as the olives, grapes, and many vegetables are sourced directly from the grounds.
Even though the big cities and beaches are a short drive away, there’s also a charming village, the picturesque San Rafael, nearby. We even get to visit the remarkable Ibiza Botánico Biotecnológico – BiBo Park for short – a review of which you’ll find in our upcoming Ibiza Special and LifeBytes Magazine full issue #4, due in September and late October, respectively.
Reception: Warm and Welcoming
From the moment we drive through the estate’s gates and arrive at the reception building – which seems to have an old but very cool cat always hanging around – to our experiences with the restaurant staff and, of course, owner Lucas Prats (whose name, unsurprisingly, is part of the hotel’s name), we are made to feel right at home. Help is provided to get our baggage to both of our rooms, which are located next door to each other, while we are treated to some refreshing bubbly wine, brought straight to our rooms shortly after arrival by the always-smiling and very charming Amaurys.
Although the staff is supremely helpful and nice, we are left alone to enjoy Can Lluc in privacy most of the time. It’s amazing how our rooms are cleaned while we’re just a few meters away enjoying a different part of the hotel, without us even noticing, and everyone is still available at a moment’s notice.
Rooms: Rustic Charm with Modern Comforts
When one reads about hotel rooms, one assumes they are situated in the same building, but that certainly isn’t the case at Can Lluc. Our adjoining rooms, for example, are located in one building and connect to other rooms next door, but there are no separate floors, and most of the different accommodations are linked through outside passageways, not by stairs and elevators. This all contributes to the boutique feel of the hotel, as well as a sense of privacy.
Our rooms each have a small front terrace with a round table and some chairs. Inside, there is quite a lot of space, with two single beds, a desk next to the TV in the corner, a stove, and a closet with – thankfully – quite a lot of empty shelves. The terracotta-tiled floors, stone accents, and wooden-beamed ceilings combine to create a stylish rustic charm, while the bathrooms are beautiful as well.
Of course, all modern comforts (like a minibar, satellite TV, and air conditioning) are here as well, but we particularly love the attention to detail. For example, the small bottles of Hierbas Ibicencas, chocolates, rose petals, and personalized welcome cards on our tables, as well as the provided white bathrobes and the ecological slippers, decorated with flowers.
There’s more, as Can Lluc also includes several villas a little farther away from the reception. These more recent and very modern structures offer even more room, artwork, and amenities, including private sitting areas and pools.
Early checkout is something we've always been annoyed by, and the 1 p.m. late checkout at Can Lluc is definitely a big plus - especially if you're traveling with someone who likes to sleep in (a long time).
Amenities: Designed for Relaxation
The rooms – not the villas – are built around a central outdoor pool shaped like a multi-angled Tetris block that we frequent often, not just to swim, but also to enjoy relaxing in one of the veiled beds or hanging egg chairs.
There’s more on offer here as well, like a fairly well-equipped gym and an on-site spa. Although we don’t have the time to get an extensive treatment during our stay, there are massages, facials, and a wide variety of wellness therapies on offer, while the hotel also organizes yoga sessions and more.
Of course, in this kind of environment, there are bound to be hiking trails and tours to discover the surrounding nature, and that definitely is the case for Can Lluc as well, although the circular outdoor jacuzzi keeps beckoning to us as well.
We also love the fully equipped bar next door and the fact that several stairs and ledges provide even more privacy.
Restaurant: Locally-Sourced Mediterranean Cuisine with no Frills
Although the restaurant team isn’t complete yet, the Can Lluc restaurant is open, and we get to taste some of the Mediterranean gastronomy on offer. Of course, with so many olive trees growing on the estate, the olives come from the premises, and the olive oil is produced by Can Lluc as well.
Before our first course is served, we are treated to some excellent bread and amazing olives, but it’s the first dish that showcases more of the hotel restaurant’s vision. Our salad of crudely-diced local tomatoes, black and green olives, and burrata tastes fresh, with a perfect balance of sweetness and acidity. A deceptively simple dish, but the excellent seasoning elevates it. The green herbs are extremely well-chosen, as is the pepper, making for a far better plate than we would have imagined beforehand.
One of our other starters features tomato again, this time sliced and complemented by tuna. It’s a logical combination that simply works.
We taste two main dishes. The first is tender grilled sirloin with plenty of marbling, sliced before serving, on a bed of grilled ratatouille composed of home-grown vegetables, with a little bit of silky mushroom sauce on the sides. The vegetables remain crunchy, adding some needed texture, while the mushroom sauce brings a touch of savory, earthy creaminess. Simple, but excellent.
The second main dish is built around garden vegetables again, this time accompanied by grilled white cheese. Mixed to near-perfection, the softened vegetables still retain some crunch, and again, the seasoning impresses.
We finish with two desserts: a cake and some fruity ice cream, both a great conclusion to an uncomplicated but very enjoyable meal, cooked by a chef who clearly loves Mediterranean seasoning and knows exactly how to use it.
Our server, Valeria, is fairly new to the business and still learning, but she presents our bottle of wine like a pro. The refreshing, medium-bodied Menade Verdejo has a crisp acidity with lively Jonagold and citrus flavors. There are some herbal notes as well, while the minerality lingers pleasantly on the palate. It pairs very well with our salad and fish, though we wouldn’t recommend it with beef or other red meat.
Breakfast is served in the same restaurant and offers a lot of healthy options, along with pastries and croissants, among many other things. There’s enough variety without overwhelming you with choices. Very nice.et ontbijt wordt geserveerd in hetzelfde restaurant en biedt veel gezonde opties, samen met onder andere gebak en croissants. Er is genoeg variatie zonder je te overweldigen met keuzes. Erg lekker.
Ecology
Also noteworthy is the fact that Can Lluc strives to be as carbon neutral as possible. The owners of Can Lluc have kept the history of the estate alive while actively promoting environmental protection. The hotel's vision is to contribute to the preservation and enhancement of the 10-acre estate and surrounding areas through sustainable tourism, so that future generations can be proud of this legacy.
Can Lluc operates with core values that emphasize a commitment to the planet and sustainability in all aspects: economic, cultural, environmental and social. These values shape every aspect of the hotel's operations. Here's what we found on the website's blog:
Solar Panels: Can Lluc recently installed 110 solar panels generating a total of 59,950Wp. This system includes two grid inverters with a combined rated capacity of 72kW, which can be expanded in the future. This system is expected to produce 89,925Wh annually, reducing the hotel's energy consumption by 75% during the peak season. It prevents the emission of 20,677kg of CO2 into the atmosphere, which is equivalent to planting 650 trees.
Water filtration system: The pool at Can Lluc uses a salt electrolysis system for water filtration, which replaces synthetic chlorine with natural elements such as salt and water. The salt comes from the local salt flats of Salinas de Ibiza. This chemical-free process makes the water softer on the skin and provides a pleasant, slightly salty swimming experience.
Fire prevention and storage: Nestled in a valley surrounded by pine forests, Can Lluc has invested significantly in fire prevention. In 2018, in collaboration with Ibanat and the Associació de Propietaris Forestaris d'Eivissa (APFE), a fire extinguisher tank was installed for better infrastructure to fight fires. The estate is also cleaned and pruned annually to minimize fire risk.
Locally sourced products: Can Lluc's restaurant has a menu rich in local produce sourced from nearby farms. This not only ensures high-quality fresh dishes, but also supports small local businesses. Among the products grown on site are fruit trees, including olive trees, which produce the hotel's beloved extra virgin olive oil, available at the restaurant.
Reducing plastic: Can Lluc is actively working on a “plastic-free” policy. By 2022, all single-use supplies were replaced with sustainable and eco-friendly products. The hotel has also implemented waste separation for recycling and continues to raise awareness about reducing pollution and environmental impact.
Awareness: Can Lluc places a high priority on promoting a culture of sustainability that not only involves management and staff, but also encourages guests, employees and governments to adopt responsible consumption practices.
Can Lluc undergoes regular audits that confirm its excellent environmental practices. The hotel is part of the Integrated Quality System for Destinations (SICTED), managed by the Ministry of Tourism of the Balearic Islands. In 2021, the Selection Club for Boutique Hotels Rusticae awarded the Responsible Tourism Seal of Approval to Can Lluc for its excellent environmental efforts.
Conclusion: A Rural Sanctuary on a Bustling Island
There’s a lot to like about Can Lluc, not a lot to dislike, and absolutely nothing to hate. We definitely recommend a stay, as its blend of rural charm, modern luxury, and thoughtful amenities easily manages to compete with some of the best hotels out there. We are planning on returning soon to cover more, including the new villas, and meet up with Lucas again. To be continued!
Interview
During our stay at Can Lluc, we sit together with Lucas Prats, who spent years repurposing his grandparents’ 300-year old farmhouse to a hotel and now owns it, together with his wife, Tina Siriano.
LifeBytes Magazine: So, when did you start to be active in the hospitality business? When did everything begin?
Can Lluc: We started a while ago. I’ve been in the hotel industry since 1972, so I’ve been involved in it for over 50 years now.
That’s impressive – 50 years in the business is quite an achievement.
I worked in different hotels during the summer while I was attending university. I studied law and economics after high school. I also had a job parallel to that, so I was balanced both at the time.
I studied fine arts in high school and got a degree at 16. It was a five-year program that now would be considered interior architecture. Later, I went on to study law and after I graduated, I started working at one of the big hotels in Ibiza in 1997. I’ve been collaborating with them ever since.
From 1997 until the end of 2022, I was fully involved in the tourism industry, except for a brief stint in politics. In 1990-1994, my wife and I started a parallel business in real estate, which turned out better than expected. At a certain point, I took over an old estate that was in very bad condition: this one! It had been in my family for a long time, but my grandfather had passed away years before, and my father had died even earlier, so I inherited it with two of my uncles. Eventually, I bought their share, which included a small part of land from my father’s side as well.
So what made you want to turn the estate into a hotel?
The estate was in such bad condition that it didn’t make sense to use it as a residence. I’d always worked in tourism, and the idea of transforming it into a luxury hotel made sense to me. Initially, we didn’t have many rooms – just twelve, but at that time, we were one of the best hotels in Ibiza.
By 2008 or 2009, there was a shift in the hotel industry, with many 3-star hotels upgrading to 5-star places. After 2012, hotel companies got more wiggle room within the law regarding space requirements. Before, luxury meant having more space. But since the regulations changed, you can have a 5-star hotel with much smaller rooms as long as other amenities are provided.
It used to be that rooms had to be a minimum of 16 square meters. Now, that’s not necessarily the case anymore. With the new regulations, you can have smaller rooms and still be considered 5-star.
So the luxury experience has evolved over time?
Yes, definitely. The big change came in 2012 with the new regulations. We decided to expand the hotel and build more rooms and services. We started that project in 2008 and were the first to get approval for it. We built some new rooms in 2009, but then we were hit by the Lehman Brothers crisis, which made things difficult. [The Lehman Brothers crisis in 2008 was a key event in the global financial crisis, triggered by the collapse of the major investment bank Lehman Brothers due to excessive exposure to subprime mortgages, leading to widespread panic and a severe economic downturn – ed.]
After we survived those complicated years, we created more space for events like weddings and celebrations. Initially, we used that space for breakfast and expanded it afterwards to accommodate different events. Before we built this space, we received many requests for weddings and other events in the off-season, like February, March, October, and November. Now, with the addition of extra room, we’re able to accommodate more of those requests.
What about the grapes and wines? What variety do you have here?
We grow 100% Monastrell grapes here, and the wine has a fresh aroma, with hints of green apples. It has a lot of minerality, thanks to the limestone-rich soil. The wine has a unique character.
What’s your approach when it comes to food? Do you use a lot of local produce?
Yes, we try to use as much local produce as possible. We used to make our own bottles of wine for a few years, but now we rely on a neighbor who’s an expert in wine production. We also use produce from our neighbors' farm. We get oranges, potatoes, and tomatoes from them when they’re in season. The tomatoes, for example, are much better than the ones you buy at a supermarket.
Who is your chef?
Right now, we’re still finalizing things. We had a chef from a Michelin-starred restaurant, but he received an offer to work on a project in Korea, so he had to leave. In the meantime, we have a talented young chef who’s just finishing a master’s degree in Seville. She’ll join us full-time at the end of the month.
Sounds like you have a great team! What are your aspirations for the hotel going forward?
Our focus is on finishing the new rooms we started to build in 2009 and on continuing to enhance our services. It’s difficult to manage a larger number of guests, but we’ve made sure to design the rooms to accommodate families as well.
How has the pandemic affected your business?
COVID-19 was tough for everyone. It forced us to slow down, but we used the time to reflect and ended up reshaping a lot of things. We finished several new rooms and made improvements in 2022.
How do you balance the rising costs, given the current economic situation?
It’s a challenge. Everything has become more expensive, and it’s a balancing act to keep things running smoothly. We’ve seen some markets change as well. For example, we used to have many German guests, but that’s decreased over the years. We’re now looking into other markets, especially in the U.S., like New York and Miami.
If we can help with anything, let us know. We’ve got a large network across Europe, the U.S., and Australia.
That would be wonderful! Any exposure to new markets would be helpful.
We’d love to help. This is such a special place. It feels like a family environment, which is exceedingly rare to find.
Thank you! We had a travel magazine from Spain visit recently, and they had such nice things to say about the place. It’s good to hear that people appreciate what we’ve created here.
That’s a wonderful compliment! So, do people from outside the hotel come here for dinner as well?
Yes, we do open our restaurant to outside guests. We’re working on incorporating special dinners with local chefs and flamenco performances, just to offer a little more for our guests and the public.
That sounds great! How do you manage events like weddings and other big gatherings?
Weddings can be tricky. You have to block off the entire hotel, and that can be risky. But we’ve had quite a few successful events, and we’ll continue to do them!
What’s one of the funniest anecdotes you can share with us regarding your guests?
There have been many, but one that comes to mind was when a major political party asked to hold a private meeting here. It was a few months before a big political crisis, and no one knew they were here. Suddenly, in the evening, I was told they had left, and a few days later, there was new coverage about how they had been here solving their issues.
It’s interesting how private some of these meetings can be!
Yes, we always make sure to completely safeguard our guests’ privacy. You’ll never see our name in any magazine about who stays here. We’ve had famous football players, DJs, and even billionaires stay with us, but we keep their stays private.
That must be a big responsibility, but it sounds like you handle it well.
It is, but we’ve created a place where people feel at home and can relax without any intrusion.
More info:
Agroturismo Can Lluc Hotel & Villasµ
Ctr. San Rafael a Santa Inés km 2
07816 San Rafael
Balearic Islands
Spain
Website: www.canlluc.com
E-mail: info@canlluc.com
Telephone: +34 971 19 86 73
Text: Dirk Vandereyken
Pictures: Marian Michiels, David Robyn, Dirk Vandereyken
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