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Our Story

What makes us different?

We’ve grown into this place and our character has evolved over time.
Yet one thing has stayed constant - We love what we do, and it shows.

An Authentic Jewel
In The Wilderness

Born from a shared vision, La Torre del Visco’s unique character has evolved over 30 years. With a deep love of Spain, nature, art, food, wine and hospitality, Piers and I left 20 years of publishing in Madrid, to create a dream retreat that celebrates our passions.

Having scoured the country, we finally found a semi-ruined 15th century estate house on a hillside overlooking extensive farmlands, forests and its very own river. Inspired by the stunning location and immense potential, we donned our overalls and were involved in every aspect of the restoration of the house, creation of the romantic gardens and integration of the organic farm.

After Piers’ death in 2013, the incredible team we had gathered together were a vital support for me in moving forward and continuing the daily work we all love so much. Today, La Torre del Visco (the name means mistletoe in the local dialect) is an increasingly shared secret, where we welcome guests from around the world who seek a relaxed and friendly pace of life with unrivalled rural luxury.

Jemma Markham Owner / Maître de Maison

Our Values

From vineyard and farm to table, sustainability is our North Star. We work within the rhythms of nature and she provides us with a cornucopia of produce throughout the year. Our commitment to the ongoing health and well-being of the natural world is an integral part of who we are. We farm organically, celebrate seasonal produce, champion circular gastronomy, recycle at every opportunity and leave a light footprint on the earth that is home to us all.

• All waste from the restaurant and hotel is minimised and recycled within a well-established local process.
• Green waste is turned into compost.
• Our drinking water is filtered onsite.
• We use only refillable glass water bottles, not plastic.
• LED bulbs are used throughout the hotel for energy efficiency.
• LED outdoor lighting points downwards to preserve the integrity of the night sky and the habitat of nocturnal animals.
• We use ozonic water and eco cleaning products for our rooms.
• All the soaps, gels, shampoos and conditioners in our rooms are sourced from a vegan supplier in larger formats, to reduce packaging waste.
• We eschew tablecloths to lighten the laundry load.
• We provide two types of charging systems for electric cars.
• The hotel has a 100% electric vehicle for daily use.

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Slow Food
Larder

When we say local we mean it. Our love of great food and seasonal eating is boundless which means we grow, harvest and forage the vast majority of our ingredients right here year-round. Wander through our vegetable plots, greenhouse and herb garden to see what’s flourishing each day - a sneak preview of what will appear on your plate. Anything we don’t nurture here is sourced from trusted local artisans within strict guidelines from the Slow Food Movement of which we are proud members.

Learn more about our Local Artisans

Download our Almanac

Homegrown Heroes

A selection of signature dishes with seasonal ingredients from our vegetable plots, organic farm and artisan suppliers – this is where it all comes together.

Courgette Flowers:From our organic Vegetable Garden.
Red Mullet:From the daily fish auction at Sant Carles de la Ràpita.
Red Mullet with
Turmeric
Kohlrabi:From our Vegetable Garden.
Oxalis Leaves:From our Greenhouse.
Green Apples:From our Neighbor's Trees.
Kohlrabi with
Apple & Oxalis
Sirloin of Beef:Raised in transhumance tradition, grazed in the Maestrazgo mountain meadows in summer and by the warm Mediterranean shores in winter.
Celeriac Puree:From our Vegetable Garden.
Baby Carrot:From our Vegetable Garden.
Sorrel Leaves:From our Greenhouse.
Sirloin of
Transhumance Beef
Elderflowers:From our Garden.
Raspberry Leaves:From our Garden.
Cornflower Petals:From our Orchard.
Cherries with
Elderflower Foam

Our Artisan Producers

Our local producers are true artisans. Deeply rooted in the local traditions of the Matarranya, they maintain and adapt their methods for the 21st century to make products and produce of exceptional quality. They, like us, are committed to excellence through environmental sustainability which is why our relationships are built on total trust.

Fernando’s
Transhumance Beef

Carniceria Robres A rancher and butcher all his life, Fernando chooses to work within the ancient, labour-intensive tradition of transhumance. Raising his beloved cattle in complete freedom on mountain pastures in spring and summer he then follows Roman routes through pristine countryside to warm Mediterranean shores for the winter. The care and respect for the welfare of his cows is evident in the incredible quality beef he produces.
Fernando’s<br>Transhumance Beef | Carniceria Robres

Juan Ramon & Yolanda's
Maellana Lamb

Grupo Pastores / ARAMA The quiet commitment of shepherd Juan Ramon and his butcher wife Yolanda, has brought a native breed of sheep back from the brink of extinction. Juan's flock of Maellana sheep graze in the forests and riverbanks of the Matarranya river helping maintain the delicate biodiversity of the area and produce a healthy meat of succulent flavour. At the proposal of La Torre del Visco the Maella lamb is now part of Slow Food´s Ark of Taste.
Juan Ramon & Yolanda's<br>Maellana Lamb | Grupo Pastores / ARAMA

Angels' Breads &
Sweet Treats

Horno de Fuentespalda Follow the irresistible smell of warm bread down a small side street behind the church in Fuentespalda and it will lead you to Angel's bakery. Using only the finest Aragonese flours and native ingredients such as Marcona almonds and local fruits, his traditional oven harks back to a golden age, producing breads, cakes, biscuits and sweets for the whole town and beyond.
Angels' Breads &<br>Sweet Treats | Horno de Fuentespalda

Victor Enrique

"Catxol" Eco Producer Victor Enrique's natural habitat is the earth. A native of La Portellada, just a few kilometers from the Torre, his passion for the natural world is matched by his eco-agriculture skills which produce prized saffron, heritage pulses, wild peas, fruit trees and many more riches. He is also the go-to olive oil expert who leads tours of our groves and tastings. A true original, he embodies the unconfined joy of rural life.
Victor Enrique |

Jose Ramon's
Artisan Cheeses

Freixneda de Cabra A self-taught master, José Ramón produces an exquisite range of prize-winning cheeses from his small cheesery in La Fresneda. Employing a variety of artisan maturation, curing and production methods he crafts the finest Estrel, Capra Crua, Afinat and Cabriola using fresh goats milk from local flocks and herds.
Jose Ramon's<br>Artisan Cheeses | Freixneda de Cabra

Miguel Angel's
Organic Eggs

Huevos la Brizna The home of truly happy, stress-free hens is at La Brizna in the Teruel village of Villel. In addition to ensuring his chickens eat only organic grain and roam free, Migel Angel has built all their facilities using bioconstruction methods and materials - sustainable local pine, clay, straw and plants - while solar power makes the whole operation self-sufficient. And the proof of his positive efforts is undeniable in every clutch – rich in flavour and highly nutritious, these really are golden eggs!
Miguel Angel's<br>Organic Eggs | Huevos la Brizna

Our Team

Marta Hotel Manager

Born and raised in Valderrobres, Marta combines a deep love for local traditions and culture with finely honed management skills. After graduating in Business Administration, she spent seven years in the UK working for a multinational seed company (those with a keen ear for accents may detect a touch of Norfolk in Marta's excellent English). She joined us 19 years ago and quickly made herself indispensable, sharing our commitment right from the start to local roots and sustainability. Today, Marta is in charge of the day-to-day management and smooth running of the hotel. Despite her commitments as President of the local business association and mother of two teenagers, she still finds time to take batacuda classes – a percussive style of samba music - and long walks in the Matarranya.

Margarita Guest Manager

Marga, a key member of our staff has been greeting guests with her wonderful smile and ensuring their wellbeing for over 25 years. Now, she oversees two of our daily passions – breakfast and fresh flowers. She greets guests first thing in the morning, ensures they slept well and have all they need for the day ahead, before the serious business of breakfast begins with a feast of fresh bread, pastries, eggs, cheese, jamon, juice and endless tea and coffee. This ritual fulfilled, she turns her skills to creating beautiful arrangements of fresh flowers and greenery from the gardens and estate for the bedrooms, restaurant and throughout the hotel, all year round. Marga is a keen gardener and very active in her local community.

Iordache Gardens & Farm Manager

Iordache is responsible for keeping our gardens in impeccable order. He first started working for us over 20 years ago and learnt all he knows about the creation and maintenance of a natural romantic English garden adapted to a dry climate, first-hand from Piers. He also manages the organic home farm, the production of our own olive oil and the wonderful fresh vegetables from the plot and greenhouse that are used daily by our chefs. In the little free time these tasks leave him, he loves to go fishing.

Roser Housekeeper

With her unerring eye for detail and 19 years' experience, Roser ensures that our rooms are immaculately clean and well maintained. When bouquets and floral arrangements for gifts or special occasions are required, she brings her own touch in support of Marga. She is an avid reader with a particular interest in history and geography while her passion for hiking has led her the length of the Camino de Santiago.

Natividad Front Desk Manager

Natividad is another of the essential members of La Torre del Visco team. Having moved from Barcelona with her family to the nearby small village of La Portellada over 22 years ago, she came to work for us first as Housekeeper and then for the last 3 years in charge of reservations and events. She loves hiking and gastronomy so, for those wanting to explore the area, there is no one better to advise guests on where to go and what to do in the Matarranya.

Ruben Head Chef

From Aragon's Most Promising Young Chef, Ruben's trajectory in Spain's culinary culture has been relentlessly upwards. Time spent in Madrid, the Basque country, Catalunya and France, refined his signature style and brought more awards before the chance to lead the kitchen team at La Torre del Visco enticed him back to his native Aragon in 2018. Rather than being constrained by a set menu, he thrives on creating new dishes of delicate flavour combinations from the freshest ingredients from the organic farm and local suppliers. This, in his own words, is, “a privilege most chefs can only dream about”. On his days off, Rubén ‘heads for the hills' foraging for wild mushrooms, truffles, whatever the season and mother nature provides.

Susana Maître and Sommelier

Susana is our latest incorporation to the team. She studied English Literature at university, but it was working at Gaztelupe, one of Madrid's best classic restaurants, that ignited her passion for hospitality. She completed her formal qualifications in Madrid with a Master in Sommelier and Master Maître. Her dual love of gastronomy and the countryside brought her extensive wine expertise to La Torre del Visco where her innate curiosity fuels her ability to discover outstanding new wines. For perfect pairings with each chosen dish, you couldn't be in more inspiring hands. Susana is an accomplished artist, a talent she inherited from her father, the painter Segundo Gámez.