If you live outside Mallorca, you may not have heard of Binibona. I wouldn’t be surprised if many of the foreigners who live on the island had never visited this charming hamlet. We’ve lived in Mallorca for 17 years and been to Binibona only once before (in 2014), when I interviewed a British resident there for a newspaper article.
Binibona, if you don’t know it, is in the Raiguer district of Mallorca, in the foothills of the Serra de Tramuntana mountains. It’s part of the municipality of Selva and comprises a small cluster of stone-built properties, four of which are hotels. Yes, four! The hamlet of Binibona was a pioneer in rural tourism, or agroturismo/agroturisme, and it’s easy to see why.
The name Binibona has Arabic roots and was documented in 1300, although other names have been recorded previously. When Cardinal Antonio Despuig surveyed his 1785 map of Mallorca – one of the most important cartographic works in Spain – he recorded the hamlet’s name as ‘Mira-buena’, meaning ‘good view’.
Finca Can Beneït
The Cardinal must surely have been gazing out at the expansive island view from the centuries-old Finca Can Beneït. We did the same last week when we went to stay at the Can Beneït agroturisme, which reopened in March this year following the reformation carried out by the new owners of the hospitality business.
Toni Duran is now at the helm of the 10-room hotel he owns with his partner. The multilingual hotel director has worked in several five-star hotels in Mallorca and has international hospitality experience from working in Switzerland and England. But his new project hasn’t a whiff of pretentiousness about it: the focus is on warm service, comfort, and rural Mallorcan authenticity.
We arrived to a warm welcome and a chilled glass of cava, served on the terrace of the hotel’s Restaurant Mirabona. The views across the island are glorious and, if the sun falls right, the silvery sea in the Bay of Alcudia glints in the distance.
History, Authenticity, and Charm
Before going to our junior suite (number four), Toni gave us a tour of the property – parts of which date back to the 16th century. We saw the two-hundred-year-old chapel and the century-old olive mill, where the estate owners still produce the olive oil used for the hotel’s restaurant.
The place is breathtakingly beautiful, with a garden, orchard, and stone arches, terraces, and courtyards. Authentic Mallorcan features are everywhere, from the vaulted ceilings and wooden beams to stone arches. Modern facilities include a swimming pool with large terrace, bicycle storage facilities, and a sauna cabin.
Rooms & Suites
Can Beneït’s 10 rooms include two suites with a terrace. The décor and furnishings have been chosen to complement the character of the property. Luxurious touches abound – but of a purposeful nature: the bedlinen, bathrobes, and extraordinarily soft towels (bathroom and pool – which are provided in the room) are from a company called Spirit of the Nomad which uses the finest-quality Egyptian cotton. I fell immediately in love with these items – particularly the bedspread and cushion covers. If you lust after the comfort and quality of this company’s products, guests of Can Beneït are entitled to a 20 per cent discount on purchases from Spirit of the Nomad’s website.
The rooms have a useful set of charging leads – concealed in an attractive wooden box – in case guests have forgotten to bring theirs. There’s also a discreet power bank.
Guests have a kettle and coffee-capsule machine in the room to make their own hot drinks and the minibar offers a selection of free cold drinks. Water comes from the estate, is filtered and provided in glass bottles. And it’s free.
L’Occitane products are provided in the light, spacious bathrooms. There are bamboo toothbrushes and chewable tooth-cleaning tablets.
Almost a week on from our one-night stay, my overriding memories of our room are comfort (wonderful mattress), light, lovely views, and tranquillity. Bliss.
Can Beneït’s restaurant serves breakfast, lunch, and dinner.
We dined inside, enjoying a table by the log fire that was burning on a very cool evening. We started with squid croquettes on a sobrasada reduction, and artichokes stuffed with pork and veal with almond sauce. Both were excellent. Our main courses were perfectly cooked fish (hake and monkfish respectively). We ended our dinner with a good crema catalana.
Our breakfast and lunch the next day were both taken on the raised terrace, with its expansive views across the island and the nearer sight of the finca’s citrus orchard beneath the raised terrace. Breakfast is à la carte – one of the very few good things, in my opinion, to come from the pandemic. No getting up from the table to visit a buffet makes a more relaxing start to the day – for guests, anyway!
The Boss raved about his avocado toast with poached egg, and I had a generous fruit salad – after a tempting array of cold cuts, cheeses, bread from Forn Per de sa Palla, fresh pastries, and preserves.
At lunchtime we tried the lamb terrine and chocoholic cake – both recommended. Then we reluctantly made our way home, talking all the way about our wonderful time in this hideaway part of Mallorca. Can Beneït is a magnet for discerning guests who value the authenticity of rural Mallorca.
Good to Know
The easiest route to Binibona from the MA-13 motorway is via Campanet, thus avoiding traffic in the centre of Inca and passing through the villages of Selva and Moscari. I’d recommend using the Campanet route there and the Moscari/Selva/Inca/MA-13 for the return journey, to see more of this area.
Can Beneït has bicycle storage for those exploring on two wheels.
Children are welcome.
Take some appropriate shoes if you enjoy walking. The beautiful forest walk from the hotel to Ses Figueroles and Alcanella, with its soundtrack of birdsong, will lift any jaded spirits.
Find out more about Can Beneït here.
Jan Edwards ©2021. Updated 2023