Les Pardines 1819 Mountain Suites & SPA

Stone walls and heavy timber beams define the suites at Les Pardines 1819, built into a borda first documented in property records before 1600, its main structure dated to 1819. The ground floor once housed livestock stalls for 200 years; it now holds reception and the wellness space, where a water circuit runs through thermal shower, dry sauna, steam bath, and a four-jet water zone. Rooms vary, but each carries queen beds from Vispring, flat-screen satellite TVs, and a private bathroom with rain-effect shower. The presidential suite looks over garden and lake, with a separate soaking tub. The deluxe suite adds a private terrace and direct garden access. It is a small hotel, and every room differs from the next. Downstairs, Les Pardines Restaurant is recommended by the Michelin Guide 2026, led by chef Oscar Villalba, a former student of Oriol Rovira at Els Casals. The kitchen draws on the hotel's own vegetable garden and small farm, where chickens, sheep, and cattle are raised on-site. Biomass boilers heat the whole property, backed by a rooftop solar array rated at 40 kW. Grandvalira's ski runs sit five minutes away, and the Madriu valley walking trails begin close by. Guests can hear the water circuit running before they see it.