Situated at the foot of the Tramuntana Mountains and surrounded by twenty thousand square metres of landscaped gardens and its own vineyard, Reads Hotel is an oasis of peace and tranquillity. The house dates back to the 16th century and underwent a metamorphosis over a span of seven years to become the luxury hotel it is today. The building's origins are evident in the exposed brick walls, floor and oak beams but there are also a number of design aspects that set this hotel apart, like the conservatory bar with its glass ceiling, tented in delicate muslin.

The bedrooms exude a sense of freshness and vitality and each of them are uniquely designed. All the suites have their own terrace but the Princess suite is a luxurious affair with its three balconies. What appeals most is the cosy and homely atmosphere that prevails, a welcome change from the usual flashy and purpose-built rooms.

On a balmy summer afternoon, there is no better place to be in than the garden at Reads. Enjoy walking through the sprawling acres of lush greenery, wander through the vineyard to see how the grapes are coming on or ask the waiter to place a sun bed under a tree so you can watch the sunset and then retire to Browns Bar for a glass of wine.

The décor of the Bacchus restaurant sets the tone with magnificent stone arches and walls covered with brilliant frescoes. In such genteel surroundings, you cannot help but notice why the restaurant has been awarded a Michelin star. Chef and Director Mark Fosh, with over twenty years of experience at the highest level, has created an enviable reputation for Reads throughout Europe. Watching the man at work is a sheer delight as he blends traditional French and modern Mediterranean with Asian minimalism.

The sight of salt cod with aloe vera jelly and a warm fresh pea and lemongrass soup, and smoked rice with almond flowers and chlorophyll of fresh herbs should come as no surprise. Winter is usually considered a lean time of the year but at the Reads kitchen it's boom time for foie gras, truffles, root vegetables and exotic fruits. Feast on the loin of venison with a smoked sweet corn puree, mushroom soil and beetroot syrup or passion fruit and Yerba Mate Royal with chocolate crème chiboust and eucalyptus ice cream. The three tasting menus represent the essence of the Bacchus cooking style and the dishes are proportioned accordingly to adapt to the six, eight and ten course format. The a la carte also runs parallel to their two and three course set menus.

Whether it's for a conference, a special occasion, a honeymoon or simply a totally reaxing, sybaritic holiday, Reads is the perfect choice with its plethora of gastronomic delights and blissful atmosphere.