Son Brull Hotel & Spa

Pollença, Mallorca · flagship

Son Brull Hotel & Spa

THE VIBE

Son Brull — a 1700s monastery in northern Mallorca: 27 rooms, 32 hectares, and a kitchen that lives off what the estate produces.

THE BACKSTORY

Son Brull was originally built as an alqueria — an Arabic farmstead — in the 11th century, before serving as a Jesuit monastery in the 1700s. The local population of Pollença called it 'the estate with as many windows as days in a year', which gave the restaurant its name. The Suau family acquired the property in 1994 and opened the hotel following a thorough renovation carried out in collaboration with architectural firm Forteza + Aparicio. In 2019, four freestanding villa suites designed by Estudio Carme Pinós were added, which also expanded the spa facilities.

WHY NOW

Since 2024, Son Brull has carried a Michelin Key — the guide's distinction for the hotel experience as a whole. Restaurant 365, open Tuesday to Saturday, is helmed by chef Andreu Segura and listed in the Michelin Guide; the right season for the estate's whites and rosé is summer 2026.

THE ROOM

The villa suites — designed by Carme Pinós in 2019 and set along the estate's stone-terraced hillsides — are the only rooms with a private pool and a separate living room: the right choice when privacy weighs more than the monastic architecture of the main building.

WELLNESS

The spa, expanded in 2019 by Estudio Carme Pinós, offers a sensory pool, steam room, sauna and cold-water pool with views over the vineyards. Open daily 08:00–20:00, treatments 10:00–19:00; included at no charge for hotel guests.

THE TABLE

The seasonal tasting menu (5 courses) with the estate's wines — the vegetarian version is available on all menus — Restaurant 365. The hotel's gastronomic kitchen under chef Andreu Segura, listed in the Michelin Guide, uses produce from the estate's 32-hectare farm. Open Tuesday–Saturday evenings; bookable through the hotel.

THE SERVICE

The Relais & Châteaux distinction shows most clearly in the details: access to the spa — sensory pool, steam room, sauna and cold-water pool — is included at no additional charge for hotel guests; daily yoga at 09:00 is on the schedule without prior reservation.

THE NEIGHBORHOOD

The property sits along the MA-2200, 2 km from Pollença town centre with its Sunday market on Plaça Major. Port de Pollença beach is reachable by car in approximately 9 km heading north. Palma airport lies 50 km to the south, just over 30 minutes by car.

HONEST CAVEAT

Restaurant 365 serves dinner only, Tuesday to Saturday — arriving on a Sunday or Monday means dining at the bistro in the old olive press, not in the gastronomic kitchen.

THE VERDICT

Son Brull is northern Mallorca's most fully realised rural retreat: history, working farmland and a gastronomic identity entirely clear of mass-tourism pressure. The beach requires a car and Restaurant 365 is closed three evenings a week — that is the price of staying on the right side of the Tramuntana.

THE FULL PICTURE

The drive from Palma is a decompression chamber, shedding the island’s more obvious charms—the super-yachts, the beach clubs—for something more elemental. You turn off the main road near Pollença, onto a lane flanked by cypress trees that seems to pull you back into the 18th century. The first sound you register upon arrival is the crunch of your own footsteps on the gravel driveway of a former Jesuit monastery. The air carries the scent of wild rosemary and the faint, ferrous tang of the Tramuntana soil. This is Son Brull, and it isn’t so much a hotel as it is a self-contained argument for Mallorcan terroir.

This is a place for the couple that debates the merits of biodynamic farming over their morning coffee, for the architect who has spent the day arguing about Enric Miralles and now wants to see how modern steel can be married to monastery stone without condescension. It is not a base for exploring Mallorca; it is the destination itself. The decision to stay here is a decision to surrender to the estate’s rhythm. Your first afternoon is not spent jostling for a sun lounger; the heated infinity pool looks out over the valley, and it is no stage for being seen. Instead, you retreat to your suite, where the cool of the polished stone floors offers respite from the sun. The world shrinks to the dimensions of your suite. Through the window, rows of vines march in disciplined lines toward the brooding silhouette of the mountains.

As evening approaches, the estate exhales. The day’s heat dissipates, and guests emerge onto the main terrace, a quiet congregation of Belgian designers and Silicon Valley founders on a digital detox. The conversation is muted, revolving around the afternoon’s cycle up to the Lluc monastery or the prospect of a pre-dinner walk to the Calvari Steps in nearby Pollença. But mostly, it’s about the wine. Vines surround the estate, and the estate's own wines are poured at dinner. Dinner at the 365 Restaurant is the property’s thesis statement, a nightly performance of what this land can produce. While others on the island make pilgrimages to Marc Fosh or fight for a table with the Solivellas sisters at Ca Na Toneta, here the pilgrimage is from your room to the dining room. Ordering a bottle of the estate’s own white or rosé feels less like a choice and more like a conclusion. It’s the entire philosophy of the place served in a single glass.

Herein lies the hotel’s demanding covenant. Its monastic seclusion is both its greatest asset and its most significant challenge. Spontaneity is not on the menu. If you crave the chaotic energy of a village tapas crawl, you will find the gates of Son Brull feel very far from town. The gastronomic rigor of 365 is magnificent, but it is a commitment; a casual, simple meal this is not. The hotel asks for your undivided attention, and in return, it offers a profoundly integrated experience that is almost impossible to find elsewhere. It trades the broad appeal of a resort for the focused intensity of a retreat.

You wake with the sun illuminating the serrated peaks of the Tramuntana. The day unfolds with a quiet deliberation. You might take one of the hotel’s bikes and pedal through lanes fragrant with February’s almond blossom, or simply sit with a book by the remnants of an ancient olive press, feeling the weight of the centuries settle around you. Departure feels less like checking out and more like being gently expelled from a state of grace. As you drive back down the cypress-lined lane, turning toward the noise and bustle of the coast, the memory that lingers is not of a view or a feature, but of a taste—the singular, indivisible flavour of a place that has captured the soul of its small patch of island earth.

FACTS

FAQ

When is the best time to visit?

Since 2024, Son Brull has carried a Michelin Key — the guide's distinction for the hotel experience as a whole. Restaurant 365, open Tuesday to Saturday, is helmed by chef Andreu Segura and listed in the Michelin Guide; the right season for the estate's whites and rosé is summer 2026.

Anything I should know before booking?

Restaurant 365 serves dinner only, Tuesday to Saturday — arriving on a Sunday or Monday means dining at the bistro in the old olive press, not in the gastronomic kitchen.

What is the neighbourhood like around Son Brull Hotel & Spa?

The property sits along the MA-2200, 2 km from Pollença town centre with its Sunday market on Plaça Major. Port de Pollença beach is reachable by car in approximately 9 km heading north. Palma airport lies 50 km to the south, just over 30 minutes by car.

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