They are defined as the first 100% ecological ecoresort on the Iberian Peninsula, with a wellness center managed by the international firm AIRE Ancient Baths. In the heart of the natural area of the Parc de la Serralada Litoral, Mas Salagros offers a hotel experience (5 stars) with a first class spa and restaurant. It is a place where tranquility is valued, an oasis of peace to escape from routine at the end of a path with orchards in Vallromanes, in the Vallès Oriental.
Here, where you can rent electric bikes, you can only hear the birds chirping. It is a sustainable hotel complex on a five-hectare farm, with 60 rooms (they have already planned to expand them with 18 more from January 2024) surrounded by forest. The rooms are decorated with restored, natural and ecological materials. There is no lack of swimming pools or a gym.
The project was created respecting the highest sustainability standards and complying with all European regulations on ecological issues; from the materials used in buildings, to the commitment to efficient energy consumption, waste management and recycling.
With the exception of the occasional distillate, they only serve certified organic products, including wines. Of its triple restaurant offer, its commitment to local and seasonal products stands out. They have a farm for educational purposes and their own garden, but they also buy vegetables and fruits from local producers. There is no shortage of peas from Maresme, or oil from Valls, or a selection of Catalan cheeses with homemade preserves, or artisan bread or wasabi from Montseny (Viladrau) grated in front of the client with shark skin.
The team has up to 18 chefs, led by Beniamino Campolo, a Chilean chef with a father of Italian origin and outstanding experience in top-level Catalan cuisine.
Its main bet is the gastronomic restaurant 1497, named after the year of the first written reference to the old Sala y Gros farmhouse. They define it as "an ecological, unique, charming space in the middle of a nature reserve with a select Mediterranean and ecological gastronomic offer". They combine ancestral flavors and the most modern techniques, avoiding chemical products.
Dishes such as the Pallars beef steak tartare smoked your way with creamy mustard, the spinach ravioli stuffed with roasted pumpkin and ricotta with lobster butter and white wine or the exotic cloud (passion fruit, coconut and white chocolate) shine. ). Some proposals also end up on the table, such as their tiramisu with pistachios. They even offer a vegan-friendly menu and alternatives for growing food intolerances.
Beniamino Campolo affirms that "we modify the dishes in the face of intolerances without renouncing their quality and flavor". The cooking is precise, respecting the product. The average price is between 75 and 80 euros per diner, without wines. The wine list, which totals some 300 references, is managed by the sommelier José Estirado. Half of its wines are Catalan (there is no lack of a selection from local Alella), and the rest from all over Spain and some international reference. The most accessible is offered at 25 euros a bottle, and the most expensive at 240.
They have various menus, some with pairings. Beniamino Campolo, who assures that "you have to give value to the room staff", adds that "we see our ecological commitment as a plus, but this is not more important than offering quality both in the product, as well as in the preparations and the service ”. The attentive room is directed by the maitres Esteban Balagué and Joan Valls.
Children under 8 years of age are not allowed in 1497, but on summer nights on Fridays and Saturdays they offer children's dinners with a movie session so that parents can enjoy the gastronomic restaurant with peace of mind. The room service and the great desire to please the clientele also stand out. Beniamino Campolo likes to end the service by leaving the kitchen to greet customers, who often tell him they don't understand “how we still don't have a Michelin or Sol Repsol star”.
