Good practice destination Casa Albets

Contributor Arnau Picó
Country Spain
  • Casa Albets
  • ecoact
Release date 19/11/2018
Landscape type Rural
  • Destination Management
  • Travel, Transport & Mobility
  • Cultural Heritage, Life Styles & Diversity
GSTC Criteria for Destinations
  • A: Sustainable management
  • A1 Destination management responsibility
  • A8 Managing visitor volumes and activities
  • B: Socio-economic sustainability
  • D: Environmental sustainability
Marketplace category Restaurants & Catering Services Restaurants & Catering Services
Type Best Practice Destination (Best Practice Destination)
See all locations on the map
All versions
# File name Contributor Release date Uploaded by Upload date Size Content type
Good Practice Innovation Sheet
(add picture of the destination here & delete this text)
Items Description
1. WHO
Key people and organisations (initiator, leader, partners)  Albets Family (Megan and Joel)
 The masia of the Albets family, settled in Lladurs, has been rehabilitated into a 4-stars hotel-restaurant with wide and comfortable rooms that follow the rustic character of the house. Casa Albets it's an ecologic and vegan hotel that cares about the environment and their guests' comfort. 
Key Figures Surface Inhabitants Tourism arrivals Tourism nights
  200 ha   3  No data No data
2. WHY
Reason for taking the good practice action Rural development by rebuilding a house into a hotel. It is a patrimonial treasure from the XI century that went from generation to generation for ages. Ecology has been present in every stage of the rehabilitation and the restaurant is exclusively based on vegan, ecological and local ingredients. 
Issues and challenge Rural area with no offers for ecologic and vegan tourism. It is still now (2018) the only vegan restaurant and ecologic hotel in the Solsonès region, attracting many hosts from all the country.
3. HOW
Methods /steps / tools used (to develop the good practice) Almost all the furniture has been manufactured by using own timber from the area. They are creating their own energy through local biomass. They are very connected to history and heritage and they provide local and ecological products from their land. 
Specific/measurable results, benefits 6 ecological rooms made with high quality materials. An exclusive vegan and ecologic restaurant with capacity for 40 people managed by an international chef specialized in vegan food.  
Recognitions (e.g. awards)  --
Lessons learned Coherency should be permanent in all steps of the project, from design to final services to costumer.   
Challenges met Very targeted offer for tourism (vegan and ecological tourism) in a rural area. Rural development and renaissance by connecting heritage and gastronomy and taking back the people to isolated areas.
Critical success factors  Coherency in all phases, acceptance of the restaurant specific menu, wellbeing and natural experience for costumers.
6. MORE 
web-references, documents