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Among holm oaks, olive trees and an immense lake in which the glints of the sun and the shadows of the fauna that inhabits it are reflected, is this elegant rural hotel run by the Ibizan Roselló family. The warmth of their treatment is diluted with the warmth of their space: a country house that they enlarged and redesigned with noble, natural and autochthonous materials, with the help of the interior design studio Emme Estudio.
This habitat located in Valverde del Fresno, belonging to the region of Sierra de Gata, has 12 rooms and suites titled with evocative names of the surrounding flora: from holm oak, cork oak or wild olive tree to ash, lavender or thyme. Enclaves tinged in luminous and earthy tones, which, as in the common rooms, breathe both the aesthetics and the Ibizan spirit of calm and serenity that connects its founders with the origins. An idea that, at the end of the day, envelops its entire ode to hedonism.
Extensive livestock
The Ibicencan family behind this hedonistic project decided to buy this estate in order to freely exploit their own livestock in 2007. That idea would end up culminating in a sophisticated rural hotel with barbecue and hammam that would open its doors in 2021. A few kilometers away from the hotel, they graze their own cattle and pigs, along with sheep in symbiosis with the olive grove. From all this livestock they create their exquisite acorn-fed Iberian sausages and quality meats that they serve both in their restaurant and in their gourmet store. Although, among all these products, a unique expression dazzles: the Retwagyu, an exquisite beef crossbred with wagyu.
In this sense, their stellar trajectory of more than six decades in the meat sector would lead them to now be able to raise meat from their hotel. A journey that would begin in their family butcher’s shop ‘Carnes March‘ in Sant Antoni; a place from which they continue to distribute meat to restaurants and hotels in the area. Because in the Roselló family we carry the passion for meat in our blood since grandfather Vicente opened in 1965 the first butcher’s shop in San Antonio, in Ibiza’.
Organic olive groves, oil mills and liquid gold
The hotel is surrounded by a large organic olive grove that they have managed to maintain thanks to the help of Iván Payo Barroso, the agronomist who takes care of their 8,000 olive trees based on organic practices, in which the use of fertilizers and pesticides does not intervene at any time.
From these 40 hectares of manzanilla olive trees in Cáceres, its organic olive oil AOVE Cigüeña Negra is extracted. A liquid expression with a very smooth and balanced flavor that dilutes spicy, bitter and fruity aromas, earning the veneration of the public and competitions. Its liquid gold has been awarded the Gold Medal at the Extrema Selección Awards in the Organic Production category and the First Prize at the XIX Extrema Selección EVOO Tasting-Competition.
Its extra virgin olive oil is produced in its own olive mill, where a visit can be arranged from the hotel in order to discover its intricate production process. From the time the olives are harvested at their optimum point of ripeness, until they pass through their stainless steel tanks, and are preserved until they are bottled. We had the opportunity to do the whole tour: from the olive tree to the oil, and a subsequent tasting of the estate’s oils to appreciate the quality of the product.
A grill with a green star
The restaurant that houses Cigüeña Negra has a green Michelin star, which recognizes, beyond the high gastronomic proposal of its chef Ramajo, the whole sustainable project that surrounds it.
At the tables of its steakhouse they serve delicacies such as the different cuts of retwagyu beef like the grilled entrecote, the carpaccio of sirloin steak with fried arugula and parmesan or the great txuleta of authentic retwagyu beef, served with french fries and roasted peppers.
Its menu, orchestrated around the art of grilling, becomes a tribute to the best meats from its pastures, and a journey through Extremadura. Not forgetting fish, seafood, vegetables and pasta dishes that complement this meat proposal. Categories in which dishes such as grilled lobster, leeks cooked at low temperature, mushroom risotto with Parmesan, Cantabrian anchovies or pickled partridge salad can be tasted. A proposal or experience that culminates with one of their desserts such as their baked Extremaduran cheesecake.
All this is paired with a high selection of wines from its cellar, which has the main appellations of origin of the country. Because there is no more ideal companion for a grilled meat than a glass of wine chosen wisely’.
Connection with nature
In this place where you can explore the natural wealth of the Extremadura pasture, meet the flora and fauna that displays the Sierra de Gata, or visit beautiful nearby villages such as San Martin de Trevejo, you can also carry out other activities with which to connect with yourself. Not only with the nature that surrounds you.
The hotel has a hammam where you can make a thermal journey of serenity through the immersion in different thermal baths of warm, hot and cold water, a relaxation room with aromatherapy or a sauna. They also offer massages and treatments such as a personalized relaxing full body massage, or a rejuvenating facial treatment to complete the hedonistic experience of Habitat Cigüeña Negra.
