Elysium - Melegís, Granada

Lucía de paz

Sin duda el mejor lugar para desconectar y disfrutar del Valle de Lecrín. El restaurante increíble y las suites preciosas, cuidadas al detalle. Nuestra estancia fue inmejorable!

Nos alojamos en la suite Afrodita, que se ubica en el piso superior y nos sorprendieron las impresionantes vistas del valle y el lago. La luz del amanecer bañando la habitación a través de los grandes arcos es toda una experiencia, simplemente espectacular.

También disfrutamos del restaurante, una experiencia única. Los platos exquisitos y el servicio excelente. Elegimos el menú degustación de 12 platos y fue todo un acierto. Cada plato, maridado a la perfección con vinos de distintos rincones de España, fue una explosión de sabores que nos mantuvo expectantes toda la cena. Además contaron con un violinista que contagió de energía a los comensales y el restaurante se llenó de vida.

A destacar el gran equipo. Desde el momento que pisamos el lugar siempre estuvimos atendidos por increíbles profesionales. Nos hicieron sentir en una nube, estando siempre atentos a nuestras necesidades.

Volveremos muy pronto!

Philipp Kroboth

We travelled from Austria to regain energy and motivation through a short vacation in the lecrin valley. From the first moment on we arrived we have been impressed by the beauty of the building and the rooms. A big wooden door is opening the hall way and a second is giving the to the pool and the restaurant. We got one of the biggest rooms in the top of the building. Beautiful arches of old stone are giving price the look into the valley and giving a warm feeling of a long bygone era. Amazing. A lot of details that make a big picture. We also booked a table in the restaurant, which is situated in the basement of the building. You sit next to an open kitchen where you can watch Chef Michael Sandoval preparing and finishing your plates. We took the 12 course menu and loved everyone of them. Sometimes the chef comes out to the table and tells you more about the dishes and his idea. Michael Sandoval, a well known Chef in the US is sourcing almost everything from the valley. I am pretty sure he will get more and more in contact with purveyors from the area and will infect those with his love for food and cooking. There is way more to come and to hear from this talented chef, he just got warmed up. We also had the wine pairing with our menu. A young and talented sommelier named Wouter Barneveld poured us only Spanish wines. He also described his idea in combination with the food. Fantastic. This people really love what they do. Last, but not least, to mention is the lady behind (or better next to) Chef Michael, Jasmijne, who welcomed us with a warm "Hello" every time we saw here and knew almost every time what we needed or wanted. We are for sure coming back!

Joost Verlaan

Amber Saft