Located in an area of great historical, scenic, and cultural value, Predi Son Jaumell Hotel Rural is a wonderful example of a sustainable hotel in Mallorca. Conscious of the importance of preserving the land and its magnificent scenery, the hotel was created with the commitment to always respect the surroundings and ecosystem of an island as beautiful as Mallorca, known worldwide for its extraordinary biodiversity.
Predi Son Jaumell Hotel Rural upholds a clear commitment to sustainability and environmental conservation. Even during the construction and renovation of the hotel, the owners of the establishment made a very clear and determined commitment to respect the architectural elements of the estate's old buildings as much as possible - an old Islamic farmhouse with over 400 years of history. Over the years, the subsequent refurbishments of the hotel, carried out to guarantee the comfort of the guests, have been undertaken with the utmost respect for the original features.
In keeping with its commitment to the restoration and architectural conservation of the hotel, Predi Son Jaumell Hotel Rural also strives to conserve the surrounding natural areas, such as the holm oak forests, olive trees and garrigues. The hotel has also reclaimed the old vineyards, where the wine consumed at the hotel is still produced in the traditional way.
With an extension of 2 hectares, the vineyards of Predi Son Jaumell Hotel Rural annually harvest 6,000 kilos of the Giró grape variety and 7,000 kilos of the Cabernet Sauvignon variety. The hotel invites its guests to enjoy the charm of the art of grape harvesting, and the benefits of one of the most prized and iconic fruits of Mallorca. For this reason, it organises several wine and grape-based activities every year during the grape harvest, such as grape picking with the family, wine tasting, and many others.
It also organises the olive harvest, producing the oil using the ancient and respectful Mallorcan production techniques.
In addition, the hotel is committed to decorative elements made using the age-old technique of "llata", which is very popular in Capdepera, where the hotel is located.
Sustainable gastronomy is one of the hallmarks of Predi Son Jaumell Hotel Rural. The oil and wine produced in the estate's vineyards are served in its Senzill restaurant. The prestigious Michelin-starred chef, Andreu Genestra, is in charge of the hotel's cuisine, which in 2020 was granted a Green Star, the Michelin Guide's new distinction that recognises the work of establishments that make a clear commitment to gastronomic sustainability.
The hotel constantly strives to reduce its CO2 and carbon footprint. For years, the hotel has been producing 100% of its heating energy with biomass, which consumes woodchips produced in the Mallorcan forests, ensuring the hotel's cleanliness and safety. In addition, its staff collaborates with the beach cleaning initiatives in the area, and waste collection protected natural areas.
And, at the Predi Son Jaumell Hotel Rural, paper, cardboard, sugar cane and starch have been used for years in place of single-use plastic. And, if that weren't enough, the cellulose used comes from certified forests and has no chemical additives. The hotel was a pioneer in the use of sustainable amenities.