Torralbenc

When Torralbenc was bought in 2005 its land had not been farmed for thirty years and the farm buildings had fallen into disrepair. The oldest thing on it had held up best: a taula, one slab of stone stood upright with another laid across its top in a T, raised by the island's Talayotic people and found nowhere else. Restoration took until 2013, which by the taula's standards is no time at all. The buildings are whitewashed under curved terracotta tiles, the paths run between dry-stone walls and leaning pines, and in the rooms under the roof the beams are left bare. Fourteen hectares went back under vines, with a first vintage in 2016, and the old harvest building became the restaurant, cooking with the estate's own vegetables, eggs, olive oil and wine. After thirty idle years, it has a harvest to deal with again.

Recommended for couples: every room sleeps two, there is no kids club, and the estate is given over to its wine and its kitchen. The sea is three kilometres away. It is a short drive, but the better way there is the estate's llaüt, a 14-metre wooden boat with a teak deck, which goes to coves that are hard to reach any other way and stays out for an aperitif at sunset. Inland, the vines can be seen from a purebred Menorcan horse, and the Camí de Cavalls walked or cycled from the estate; the saltwater pool, in a lawn among olives and cypresses, asks less of anyone. Dinner is Mediterranean, under the Michelin-starred Gorka Txapartegi, on a terrace that looks over the olives and the vines to the sea, so the oil and the wine are in view before they reach the table.