Son Palou

Winding through the mountainous scenery takes some careful negotiating to reach this restored 14th century farmhouse. Belonging to the same family for 90 years, who once owned the entire surrounding 100-hectare valley, the finca was converted into a rural hotel by the owners in 1999. Some of the land is still used to produce apples and cherries which grow best here due to the colder, wetter winters and supply most of the island. The emphasis is on peacefulness and timeless rustic sophistication. The interior has terracotta flooring and antique furniture; some bedrooms have wooden four-poster beds and private terraces overlooking the pretty landscaped garden. Breakfast is served in the light-filled restaurant, where guests can also have dinner, or on the adjoining terrace. The pool is a short stroll from the main house and there are plenty of walks to discover for those who are feeling more adventurous.