The farmhouse
The heart of the estate — thick stone walls that hold the cool, rooms that look straight out over the trees, and a long table for the times you are all together.
Búger · the plain of Mallorca
The gold of the land.
A real working agroturismo on the plain near Búger — olive groves, the first oil of the year, and a few quiet houses kept for guests who would rather hear the land than the coast.
01The estate
A farm first, and a place to stay second.
Son Pons is an old Mallorcan finca that still works for its living. The year turns around the trees, not the calendar.
It sits on es Pla, the flat farming heart of the island, where the soil is good and the afternoons go gold and slow. Olives and almonds, a kitchen garden, the dogs that come out to meet the car. The estate is run the way it's always been run.
It isn't a hotel. A handful of houses around the land are kept for guests, looked after by the same people who tend the groves. You stay inside a working farm, and the farm carries on around you.
- Worked for
- Olives, almonds and a kitchen garden, by the same family
- The land
- On es Pla, the flat farming plain near Búger
- To stay
- A few quiet houses kept on the estate for guests
- Held by
- 4.7 across 125 guest reviews
02The harvest
The whole year leans toward the oil.
Everything on the estate is timed to one thing: getting the olives off the trees and into the press while the fruit is still green. This is the year, season by season.
i.
Spring → Summer
The grove sets fruit
The trees flower and the small green olives come on. Long, dry, gold afternoons — the land does its slow work and the fruit fills out under the heat.
ii.
Late autumn
The pick
When the fruit turns, the harvest starts — by hand, into crates, beating the cold. The estate fills with the smell of cut olive and turned earth.
iii.
The same week
The first press
The olives go to the mill within hours, pressed cold and green into oil. Peppery, just-made, the colour of the light it grew in. The oli nou: the new oil.
03The houses
Stay in the farm, not beside it.
The houses are kept simple and cool — thick old walls, tiled floors, a pool out on the land and a terrace where the afternoon is best spent. Each one opens onto the groves.
By the pool
Out on the land, a pool set in warm stone with the groves beyond the water. Loungers in the sun, shade when you want it, and the quiet that only the middle of the island gives you.
The terrace
A shaded terrace at the edge of the garden for the long end of the day. Bread and the estate's own oil, a glass of something local, and the light going down gold over the plain.
Houses and dates are handled directly by the estate — tell them when you would like to come and how many of you there are, and they will say what is free. Ask about dates
Come in the gold weeks.
There's a stretch each autumn when the light is long, the press is running, and the new oil is on every table. If you want to see what an estate is for, that's the week to come.
Bread, the new oil, and the day going down over the plain.
Book direct
Write to the estate.
Bookings are taken straight by the people who keep the place. No agent, no commission between you and the farm. Send your dates and how many of you there are, and they'll tell you which house is free.