Atrio

The hotel is a combination of historic details and contemporary design with a beautiful rooftop terrace and two plunge pools. The staff is very welcoming and goes the extra mile for their guests. The restaurant is a true experience where local products are combined with the most delicious flavours. We really enjoyed our stay. Well worth the trip.

My wife and I booked the "Total Experience" package at Atrio which consisted of 2 nights stay in the hotel with breakfast, 2 gourmet meals, a casual meal, Champagne and ham and visits to the wine cellar and kitchen. We can sum up the experience in one word - amazing. Firstly, the hotel. From arrival to departure the service we received was impeccable. All the staff were attentive, friendly and helpful. We had booked a junior deluxe suite and the room was superb. Large, airy, with high quality furnishings and fittings in both the bedroom and the bathroom. After our arrival we had our Champagne and wonderful local ham sitting under a shady tree in the beautiful courtyard garden. It was magic! During the afternoon we made use of the rooftop terrace where there are two plunge pools. The terrace is furnished again with high class products and with soft jazzour "casual playing in the background was so so relaxing. We phoned down for a pot of tea which arrived on a silver tray within 10 minutes. Our first dinner as a tasting menu celebrating the Iberian pig, consisting of 18 elements. We ran out of superlatives trying to describe our feelings. Every dish was a work of art on the plate, and the flavours just left our palates zinging. Next day we had our casual lunch in the Torre D Sande restaurant in the building next door, owned by the same group. It was 5 dish meal, with each dish larger than a tapas, but smaller than a "media racion" and was just right. I think the corquettas there were the best we have ever had. Dinner that night was another tasting menu, again of 18 elements, but totally different from the previous night. Again every dish was wonderful. During our stay, the kitchen was being run by the Sous Chef Alberto Montes and he and the team of chefs are all masters of their art. The dining room was run by Alba Seruan who was fabulous, clearly describing what was being served to us and how best to eat it. One of the things that really impressed me was that very quickly it was recognised that I was left handed and from that moment my cutlery was set out accordingly. It was an attention to detail I had never experienced before in quality reaturants around the world. Did we have any quibbles? Well, we felt that the visit to the amazing wine cellar was rather rushed and we would have liked more time to talk to the sommelier about the suparb collection of wines. Also, the set breakfast we thought a little disappointing. Having said that, it was an experience that we will remember for a long, long time.