I waited a while before writing this review, so I could process and fix firmly in my memory the pleasant days that characterized what I would define as an experience, more than a simple vacation.
The hotel is located in a former masseria that has been expertly renovated and expanded, with a reconversion that has managed to keep the characteristics and typicality of the place intact. You can perceive, in every choice, an extraordinary vision of how this place could evolve over time, respecting the location and the surrounding nature—a balance that is not taken for granted in a hospitality facility.
Even the practical details confirm this care: the room was truly comfortable, with a mattress and a topper of excellent quality that made the night's rest a real added value. Cleaning is always impeccable, with daily changes of towels and shower cloths—a detail that, day after day, really makes the difference.
Even at the table, they don't mess around, and the facility offers the best of itself at every moment of the day. Breakfast is served in the old olive mill, with pastries, brioches, and everything necessary for those who prefer savory options, in addition to a corner of typical products such as pane cunzato, cherry tomatoes in oil, local olives, fresh fruit salad, and homemade jams; there is also a panoramic terrace overlooking the Vendicari Reserve. At lunch, you can count on the poolside bar, always well-stocked and with staff ready to bend over backward to satisfy every request; at other times, however, it is managed by the nice Gioacchino—Jack to his friends—who prepares drinks and cocktails. Dinner is a separate matter: the Le Muse restaurant, with a terrace overlooking Vendicari, is also frequented by outside guests, and the attention to zero-km products—oil and vegetables above all—is truly felt on the plate. A special mention for the pasta, with ancient grains grown directly by the masseria and packaged by the Mainardo pasta factory. Do not miss the fisherman's grill in the Garden of Aromas, an enchanted corner among the almond trees: the dinner prepared by Paoluzzo, a very nice local fisherman, with the catch of the day, has a completely different flavor, a genuine experience that goes beyond the classic hotel dinner.
The stay was also marked by a couple of special evenings, which represented a pleasant added value to the experience, both curated with taste by event manager Maria Giovanna Mirano: a dinner with singer-songwriter Ugo Mazzei and a charity dinner with the folk group Gira Vota e Furria.
Attention to detail is also found in the small daily gestures, those that make you perceive the focus on the customer. Agreements with beach clubs (some free) are managed directly by the reception, which recommends beaches to visit and provides umbrellas even for free, unequipped ones. The location, then, is perfect for reaching the most evocative beaches like Calamosche, as well as the nearby towns of Noto, Avola, and Marzamemi.
But if I have to identify the true pearl of this place, it is the staff: always kind, friendly, professional, multilingual, and, above all, never "numerically sparse"—an aspect that in many facilities is sacrificed to contain costs, and which instead here is perceived, and how, in a positive way, at every moment of the day. Everything is wrapped in a well-kept location immersed in greenery.
Obviously, absolute perfection does not exist: the Wi-Fi connection would perhaps benefit from a higher-performing mesh network (even considering the limits of the Starlink connection), while a little more variety in the menu would be appreciated by those who choose half-board and stay for more than 5-7 days. These are entirely secondary aspects, which do not change the overall judgment by a single bit: in this magnificent place, you clearly perceive the commitment and the desire to improve day after day, and this, perhaps, is worth even more than perfection itself!
