— Please tell us a bit about the history of your agroturismo in the Algarve.
Today our property is still a working organic farm producing carob, olives, almonds, oranges and figs, which are used mainly for the boutique hotel. The main production, though is apricots. We grow around 10.000 to 20.000 kilos of apricots every year that we export to Northern Europe.”
— How long did it take you to refurbish the property and when did you open the agroturism hotel?
— Communal areas
— Please tell us a bit about the architecture of the hotel.
What‘s interesting is that you can see the different ‘layers’ in the building process, how it has changed throughout the years. Our renovations have become part of the history of the property.
The materials we used were all gathered from the land, we call it ‘taipa’ or rammed earth. It is a technique for building using the raw materials of earth, chalk, lime and gravel. But we also used modern techniques for the roof to improve the isolation for example.”
— How would you describe the style of the interior of the hotel?
It’s like ‘arte povera’ — the contemporary art of the ‘60s & ‘70s — the idea of reutilization of things for a simpler look with raw materials. I also found old furniture and mixed a lot of different styles. Some of the pieces were from the house originally, but I also added contemporary pieces.”
— Hotel interior
— Tell us a bit about the hotel rooms and the other facilities.
Another thing important to us is the food, especially the breakfasts we serve. We don’t buy anything from the supermarket. We only use good, local products that are in season. It’s a way to experience a place by tasting it. And this is also important for our region as we are helping local products to get known by the people coming here. For example, we have some former guests who are now selling ‘muxama’ — which is dried tuna — in their country. So people in other places in Europe learn about the products from our region.”
— Hotel interior
— How would you describe your agroturismo in a nutshell?