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Your home away from home…

New for Spring 2019, Son Balagueret and Sa Terra Rotja will now be available for self-catering stays. Each villa can sleep 8 adults in 4 bedrooms, so you can treat it like your home away from home.

Take advantage of the local markets to get the freshest ingredients to create your own menus during your stay and have breakfast, lunch and dinner when you feel like it. We’ll be happy to organise in-villa dining with a private chef or a shopping service too, just give us some notice!

Enjoy our self-catered villas in summer 2019

Your villa includes a welcome basket on arrival, daily Housekeeping, towels and linen throughout the week (including pool towels), a pool and garden attendant (to set-up furniture and the pool each day) and concierge service to help with arranging activities, transport and restaurant bookings.

Son Balagueret

Our secluded 4 bedroom villa sleeps up to 8 guests and has plenty of space to relax and take in the beautiful views of the Mediterranean Sea.

The original turret is a bedroom and dates back to the 13th century.

Check availability

Sa Terra Rotja

Situated on the edge of the estate, this villa features 4 en-suite bedrooms and a heated swimming pool.

The outdoor dining area and terrace is perfect for lounging in the sun.

Check availability

Who doesn’t love Paella…

Take a little piece of Son Bunyola home with you and recreate our chef’s favourite authentic dish!

INGREDIENTS (serves 6)
1 large onion, diced
5 tbsp of olive oil
2 garlic cloves, crushed to a paste or finely chopped
1 tin of peeled tomatoes
½ tsp sugar
1 tsp pimiento dulce(or sweet paprika)
A good pinch of saffron threads
4 cleaned small squids, bodies sliced into¼ inch wide rings, tentacles left whole
2 cups of medium grain Spanish paella rice or risotto rice, such as Arborio or Carnaroli
3 cups of fish or chicken stock, plus more if needed
1 cup of dry white wine
20 prawns in their shells
16 mussels, scrubbed and de-bearded
Salt to taste

METHOD

  • In a 16” paella pan, fry the diced onion with the olive oil until soft, stirring often. Stir in the garlic.
  • Before the onions begin to brown, add the tomatoes, sugar, salt to taste, pimiento dulce (or sweet paprika) and saffron.
  • Stir well and cook until the tomatoes are reduced to a jam like consistency and the oil is sizzling.
  • Add the squid and cook, stirring for a further minute.
  • Add the rice and stir well until all the grains are coated (you can prepare the dish to this point up to an hour in advance).
  • In a separate pan bring the stock and wine to the boil. Once boiled pour the liquid over the rice in the paella dish, bring to the boil and add salt to taste. Chef’s tip - even if the broth tastes a bit salty, it will not be salty when it is absorbed by the rice.
  • Stir well and spread the rice out evenly in the pan (making sure not to stir again once it has been spread out).
  • Cook the rice over a low heat for 18-20 minutes, rotating the pan so that the rice cooks evenly.
  • 10 minutes into cooking the rice, lay the prawns on top and turn them when they have become pink on the first side.
  • Add a little more hot stock towards the end if the rice seems too dry and you hear crackly frying noises before it is done.
  • When the rice is done, turn off the heat and cover the pan with a tea towel or tin foil.
  • In a separate pan steam the mussels with a finger of water and a tight fitting lid. As soon as they open, they are cooked. Throw away any that have not opened.
  • Arrange the mussels on top of the paella.

Or if you’d prefer we’ll cook it for you instead!

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