Villa Le Blanc, a 5-star, 159-room luxury resort operated by Gran Meliá on Spain’s Menorca Island, is one of Melia Hotels International’s most environmentally responsible hotels. The hotel, opened this year, is a member of Leading Hotels of the World, the only hotel on the island to be part of this prestigious collection. Located on Santo Tomás Beach, the stunning property is in an ideal location for discovering the cultural and natural attractions of Menorca, part of Spain’s extraordinary Balearic Islands.

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The energy-efficient, carbon-neutral hotel was built with a strong focus on environmental responsibility to the island, declared a Biosphere Reserve by UNESCO in 1993. The renovation of what was once Sol Beach House Hotel was led by architect Álvaro Sans and combines simple and contemporary design with luxurious details. Decorated predominantly in white and blue, with large terraces and porches reflecting Mediterranean island architecture, the common areas throughout the resort are designed to achieve a seamless blend of outdoor and indoor spaces. The white stone construction allows the property to blend perfectly with the natural environment on the south coast of the island.

“Villa Le Blanc Gran Melia is inspired by the vernacular architecture of the island villages,” said Álvaro Sans, ASAH studio, the architect of Villa Le Blanc. “Among other features, special prominence is given to the Menorcan arches and the whitewashed walls so distinctive of local houses. From a technical point of view, we have rescued the traditional use of tiles, which have been used down the ages in Menorca to combat the rainy winters and which traditionally were always painted white to reflect the heat in summer.”

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All 159 guestrooms complement the natural Menorcan environment, featuring private balconies with town or sea views. Included in the 159 rooms are 45 luxurious suites, with a variety of upscale amenities ranging from private pools to secluded rooftops with views of the Mediterranean.

“Villa Le Blanc is a dream come true for our company,” said Gabriel Escarrer, vice president and CEO, Meliá. “A project like this allows us to move forward towards hotel decarbonization. It is also in such a special place as the Biosphere Reserve of Menorca, making it one of the most tangible results of our commitment to a hotel model based on excellence, responsibility, and sustainability”.

The hotel’s dining outlets use the freshest ingredients from island farms. Located on the first-floor terrace overlooking the Mediterranean is S’Amarador, one of the top seafood restaurants on the island. The restaurant offers delicious rice dishes and seafood bisques, accompanied by fish from the local market, with a specific focus on one of the culinary highlights of the Balearic Sea — the local red lobster.

In addition to S’Amarador, restaurateur chef Joan Canals brings his Menorcan cuisine expertise to Cru. Reflecting the ingredients harvested from the island’s land and sea, Cru combines fresh local fish, shellfish, vegetables and olive oils with the most contemporary cooking techniques and presentation.

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The hotel is also home to a new spa by Anne Semonin Paris. Treatments feature all-natural, vegan products combining essential oils, trace elements and natural active and innovative biotechnological ingredients. Guests can unwind at the spa’s hydrothermal circuit, consisting of a swimming pool, Jacuzzi, sauna and hammam. The resort will also launch a new line of in-room amenities with bathroom products and aromas designed by Carner Barcelona artisan perfumers.

Villa Le Blanc, Gran Meliá just completed its first summer season, and will re-open in late April through October for the 2023 season. Peak season rates are approximately 750 euros (about $758) per night for guestrooms, and approximately 1,200 euros (about $1,212) per night for suites.