It’s a privilege to live and work in this cradle of history surrounded by so much natural beauty. So we’re very conscious of our responsibility to protect and preserve. We’ve made deliberate changes in how we operate the hotel, taking great care not to compromise quality. We use energy-efficient lighting throughout, and we’ve cut CO2 emissions by using environmentally friendly practices. Much of our food is locally sourced We also provide Rubielos tap water in place of bottled water during turndown service for our guest rooms and suites and provide biodegradable, compostable straws in our restaurants by request only. We only refresh towels and linens upon request and invite guests to help us maintain the magnificent ecosystem we enjoy here in the Sierra de Gudar mountains..

Sustainability comes to the plate every day at The De La Villa and every night at The Garden Terrace and El Castillo Restaurant, through service items and at catered events.
Our Farm-to-Table Philosophy: We prioritize locally sourced, seasonal ingredients for our dishes, reducing transportation emissions and supporting local farmers.
Plant-Powered Delights: Our menus feature a variety of plant-based options that celebrate the richness of vegetables, legumes, and whole grains, promoting healthier eating and reducing carbon emissions.
Sustainable Seafood: We partner with certified sustainable seafood providers to ensure that our seafood offerings are responsibly sourced, protecting marine ecosystems and supporting ethical fishing practices.
Waste Reduction: We actively minimize food waste through careful portion control, composting, and creative repurposing of food scraps into innovative dishes.
Reusable Tableware: Our dining areas feature reusable tableware, including glassware, ceramic plates, and metal cutlery, to reduce single-use plastic consumption.
Minimized Packaging: We opt for minimal packaging for takeout and delivery, using eco-friendly containers that are both convenient and environmentally conscious.
Water Conservation: We serve water upon request to prevent unnecessary water wastage, and we have implemented water-saving technologies in our kitchen operations.
Energy-Efficient Kitchen Equipment: Our kitchen is equipped with energy-efficient appliances, reducing energy consumption and greenhouse gas emissions.
Local Beverage Selection: Our bar offers a selection of local wines, craft beers, and organic beverages, supporting regional producers and reducing carbon emissions from transportation.
Community Engagement: We collaborate with local farmers, producers, and sustainability organizations to foster community connections and promote sustainable practices.
Educational Initiatives: Through workshops and information displays, we raise awareness among our guests and staff about the importance of sustainable dining practices.
Reduced Meat Consumption: While offering meat options, we encourage guests to explore plant-based alternatives, promoting a more balanced and sustainable diet.
Efficient Lighting: Our dining areas are illuminated with energy-efficient LED lighting to reduce electricity consumption.
Waste Separation: We provide clearly marked bins for guests to separate recyclables, compostables, and non-recyclable waste, ensuring proper waste disposal.
Menus with Impact: Our menus feature information about the sustainability practices behind each dish, allowing guests to make informed choices aligned with their values.