They are special sites with proposals that display all the pampering for the guest. Our chosen ones are in the city of Córdoba, in Villa La Angostura, Sarah, Purmamarca and Ushuaia. Ideal for a getaway at any time of the year.

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tables that provide a feast for the senses, marvelous views, Roman-style baths, very personal services, a spa next to the forest, rooms equipped for total relaxation, are some of the alternatives offered by our five hotels chosen in destinations as diverse as the city ??of Córdoba, Sarah (La Pampa), Purmamarca, Villa La Angostura and Ushuaia. You just have to make up your mind and pack your bags.

Azur Real Hotel Boutique

The charm of the Roman baths

Just four blocks from the Jesuit block, in the heart of Cordoba, Azur Real surprises with its unique proposal. The site occupies an old building from 1915. Inside, the classic architecture is combined with an avant-garde setting that brings us to these days with all the comforts to satisfy the demands of modern life, and a little more.

However, the great attraction of the place are the bathrooms that were built on the ruins of an old Jesuit construction, found in the basement of the building. The water circuit was designed following the customs of the ancient Roman, Greek and Ottoman baths. In addition to the classic tour of the Templarium & Frigidarium, Tepidarum, Caldarium, the Balneum was added an area with four bathtubs for immersion with fragrances and different temperatures. There are also relaxation and massage rooms to add pampering to your stay. Illuminated with subtle light and scented candles, flooded with soft perfumes and with the exact temperature, this space is a magical place.

The 14 rooms are spacious and bright, with 180-thread-count American calico sheets, Egyptian cotton towels and robes, and double sinks in the bathrooms.

Bruma, the hotel's restaurant, occupies the terrace and was recently remodeled. The kitchen is in charge of Bruno Martín and Gonzalo Oliverio and its premise is the preparation of all products with fresh, local, organic and seasonal ingredients. Lunches and dinners are assembled from a menu of steps that changes over time. Breakfasts and snacks are served with delicious bread and pastries. The Apericena is an option of having a "tapeo" at sunset, an informal meal that is accompanied by aperitifs, a variety of beers or sparkling wines and is enjoyed at sunset.

La Pampeana

An unforgettable table

The property is located 2 km from the town of Sarah in the north of the province of La Pampa. An avenue of eucalyptus trees leads up to the marble staircase that precedes the entrance to the old Norman-style residence. At the end, the massive cedar door reveals the tastefully decorated interior.

The five exclusive rooms - sunflower, clover, alfalfa, soybean and thistle - have all the comforts for the enjoyment of the guests. Then there is the swimming pool, the polo field and hectares of plain to walk, dedicate to bird watching or go horseback riding.

La Pampeana has a long-standing history, but it was Betina Lago, one of the heiresses, who decided to turn it into a hotel. A few years ago, she started the project together with her husband, the Spanish chef Javier Araujo Montes.

The kitchen equipped with the latest technology surprises the newcomer. There Javier prepares the 9-step menu that changes every day. The products are of extreme quality and everything, but everything, is made right there, even the croissants and brioches that are baked minutes before reaching the table. "We promise the best gastronomic experience in life," says Araujo and proudly says that many guests have left La Pampeana with tears in their eyes.

The proposal summarizes this chef's journey around the world: coconut and onion appetizers, cod and gazpacho salad, blood sausage scrambled with rice croquette, confit black hake, loin with avocado chipá, among others. Some steps invite you to play with your senses, this is the case of tobacco ice cream that is served after washing your hands with whiskey, a practice that allows you to emulsify the drink on the skin so that it gives off the necessary aromas that lead to tasting this particular ice cream and build the perfect experience.

El manantial del silencio

The Andean universe just there

Located at the foot of the Andes, in the charming town of Purmamarca, this establishment was a pioneer in the boutique hotel business of Quebrada de Humahuaca. El Manantial del Silencio opened its doors in 2001. The building recreates the colonial style and also the construction techniques of yesteryear: adobe for the walls and hollow reeds for the ceilings. Inside, the setting was carefully designed in its 18 suites with furniture, tapestries and objects that once belonged to the historical families of the region.

The Andean cuisine of the restaurant is the other axis of the proposal. At the forefront is chef Sergio Latorre, a student of local gastronomy and a tireless researcher, whose knowledge is added to the menu offered to guests. Latorre is also a pioneer of Andean gourmet cuisine and a lover of native products: goose potatoes, beans, quinoa, amaranth, llama and goat cheese are common ingredients in his dishes. Among its most celebrated classics, it is worth mentioning the llama steak with quinoa timbale, the lamb pressed with bean hummus and for dessert, the crème brûlée de coca.

The spa is another beautiful place in the hotel that offers a series of alternatives aimed at relaxation and harmony.

Calfuco Wine Hotel & Spa

Relax and pleasures

There are only 14 rooms surrounded by the Patagonian forest, whose views open towards Lake Nahuel Huapi. The site is a stronghold for hedonists, designed for the enjoyment of the senses. The rooms were designed with generous dimensions and a mix of warm colors and materials that invite you to relax.

The Calfuco cellar that today has 800 wines (720 reds and 80 whites) is in the process of growth, it is believed that this year they will reach 1000 labels. The site has its own mystique and is the space chosen for tastings with the priests of the most important wineries in the country. These events that are organized every so often with specific dates are accompanied by a dinner of steps designed in the own restaurant, open to guests and non-guests.

The kitchen run by María Inés Reybaud (chef and one of the owners) and Maximiliano Raimil, has a bold and sophisticated menu that is renewed every season. Among the novelties that they promise for the season that begins in a few days is a rabbit-based dish, an unusual proposal at the table in the area.

The underground spa features a heated pool and massage room with waterfall views. The area continues outside with a deck and a large tub where one can be carried away submerged in the water and surrounded by the overwhelming vision of the forest.

For next summer the hotel will have air conditioning in all its rooms, an extra detail designed for the warmer summers that, from time to time, occur in southern soil as part of the recent climate change.

Tierra de leyendas

With southern imprint

A few years ago when Sebastián García Cosoleto and María Paz Muriel - Maia - decided to open a hotel in Ushuaia, they thought of a kind of guest house, a place with a warm - even family - atmosphere with excellent services. That was the heart of the project and today the couple proudly display the achievement.

Maia has a degree in tourism, a native of this city and a descendant of the first settlers. Sebastián, her husband, a renowned chef who left his mark on the hotel in the kitchen.

Tierra de Leyendas opened in 2005 with seven rooms. The rooms have the additional charm of the views, since they all have wonderful panoramic views of the Beagle Channel or the Andes. Each one bears the name of a local legend: La Coqueta, Los Yámanas, El Páramo, Immigrants… which is explained with an entertaining story, ideal for reading while the traveler unpacks his suitcases and settles in the place. The setting exhibits signs of local customs and uses. In addition, it has a lush library where you can rest when you return from excursions while learning something new about Patagonian history and geography.

Sebastian's kitchen is supplied from his own garden, patiently cultivated in the greenhouse. From there all the green leaves, aromatic leaves and strawberries come from. The menu that favors local products, which is why the stars on the menu are spider crab, black hake and lamb. In the dishes, it combines the intention of working with regional cuisine and the philosophy of the slowfood movement. The restó, only open to the guests during the dinner, requires previous reservation.

As for the breakfasts, they are a real hit. Sebastián bakes daily breads, muffins and cakes that are served every morning with homemade jams. In the afternoon, he kneads croissants that arrive at the table with a steaming chocolate, just for the return of the skiers.