A dark story in three acts
Stories and places are deeply connected, and ours begins in the ancient Malaver Mountain. From Neolithic farmers to Roman and Islamic miners, the mountain's rich minerals have shaped human activity for millennia. Today, La Donaira continues this legacy with modern projects like mushroom cultivation and wine maturation, honoring the land’s deep cultural history
From Beekeeper to Beelover: an interview with Jonathan Powell
Jonathan Powell, trustee of the Natural Beekeeping Trust and leader of La Donaira’s bee rewilding project, shares his profound journey into the world of bees. From his early experiences in conventional beekeeping to his deep connection with bees as a "bee person," Jonathan reflects on the balance between science and spirituality. He discusses the role bees have played in human history and how their harmonious existence offers lessons for a more sustainable, interconnected world. Jonathan’s story reminds us of the importance of reconnecting with nature and the power of feeling, rather than simply knowing.
Preserving the Pajuna, our heritage cattle
La Donaira is dedicated to conserving the endangered Pajuna cattle, descendants of the wild Aurochs. With fewer than 650 left, our herd has grown to 55 over 12 years. These hardy animals aid in wildfire prevention, improve soil fertility, and support ecosystem restoration through holistic grazing practices.
Portrait of an Andalusian Cortijo
La Donaira’s hotel, nestled in a natural paradise between the Serranía de Ronda and the Sierra de Grazalema, is a renovated century-old Andalusian cortijo. Restored using natural construction principles by Themroc Design and Eduardo Lando, it incorporates local clay, rocks, lime mortar, and wood. The eco-luxury retreat harmonizes sustainability with modern comforts, offering spacious rooms with panoramic views, playful light effects, and thoughtful décor. The space blends tradition and contemporary design, featuring an eclectic library, a refurbished Steinway piano, and thought-provoking artworks, creating a serene yet vibrant atmosphere.
The call of the wild
La Donaira hosted its first edible wild food class, led by ethnobotanist Clara Gutiérrez Araza. Participants foraged wild plants and enjoyed gourmet dishes like stinging nettle tempura and strawberry-tree liqueur, reconnecting with nature and exploring the ancient art of foraging.
The gold of La Donaira
As the colder months arrive, La Donaira focuses on cozy interiors and farm-fresh dining. Our olive oil harvest is in full swing, with hand-picked olives pressed within 7 hours, delivering exceptional flavor in our seasonal dishes.