This old farm is now an eco-friendly modern vacation escape

If you could bring a little bit of fairytale into the real world, it might just look like Pou de Glaç. This hotel combines sustainable renovation with historical architecture, and the result is truly stunning.

A hillside town with many buildings.

Pou de Glaç is a Spanish farm in the hinterland of the Costa Brava, right on the Red d’Estany stream. The estate dates back to about the 17th century. Some structures from these long-ago days are still here. There’s an old flour mill, a vault, a barn and the ice fountain. The unique ice fountain was once used as a refrigerator of sorts thanks to natural ice stored within. In fact, Pou de Glaç means ice fountain.

A bird's-eye view of old cement structures.

The old farm has been transformed into an eco-friendly paradise that preserves many of the historic features. There are now several vacation homes here made with natural wood and stone. These materials contrast with the cement and steel that strengthen the design. Even the old barracks have been converted.

A driveway up to a hotel lit up at night.

This is where modern luxury and historical beauty come together. The conversion project began in 2009. The building shell has since had a full thermal renovation. There’s also a new roof and insulation in the basement.

A bright white dining area.

Inside, there are high ceilings, classic furnishings and big windows. There’s also a wellness area with a sauna landscape, treatment and relaxation rooms and an insect hotel on the grounds. The hotel building even has its own environmental management system.

A bedroom with a bed, sofa, coffee table and beige walls.

These vacation homes have space for guests, children’s rooms, kitchens, dining areas and living rooms — all the comforts of home. The design includes spacious rooms where the natural world and beautiful architecture shine.

A two-level pool area.

As stated in a press release, “Owner and managing director Dr. Clemens Ritter von Kempski brought his personal interest in sustainable issues to the table from the very beginning and realised his vision of operating the hotel in an eco-friendly way.”

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