Antica Corte Pallavicina Relais

A hidden gem tucked away in the countryside of Palma. The museum of Culatello and fine dining are just bonus for the stay.

Antica Corta Pallavicina (ACP) is a magical place located in a VERY remote location. The mud-puddled gravel driveway is rather hidden, the parking is unmarked, minimal and confusing, as well is the drop-off to the hotel. There is signage but nothing that directs you to the hotel entry / drop-off. Surprisingly the unmarked gravel parking area has electric charging stations for general and Porsche hookups. The property is beautiful-old, but in desperate need of some TLC. My wife called it ‘elegantly shabby’ which is accurate but contradictory, given that the property has a Michelin-star restaurant. The pungent aroma of fermenting meats wafts thru the entire hotel. (It smelled like our sons sneakers had been soaked in Parmesan . . . yikes). The smell is even stronger if you take the tour thru the basement areas and museums. The rooms we very nice and the bathroom adequate with soap, shampoo, razor, shave cream, q-tips and ample towels. Reservations at the restaurant are recommended (we counted 52 seats). The experience of the restaurant is what you would expect - seasoned, intelligent wait staff, chefs who come table side to explain and plate the dishes. Everyone is professional and well-trained. The food start-to-finish was delicious, elegant and sophisticated. There were 3 tasting menus (the entire table had to pick the same tasting menu) or you can choose a la cart, which we did. Breakfast is served across the motor court in the Osteria. There was a good variety of food which was all fresh and delicious and the cappuccino was fabulous.

Wir kamen im Januar bei Nebel und Regen an und hatten kurz Schwierigkeiten, den Eingang zu finden - über die Holzbrücke in den Innenhof! das geht zwar auch mit dem Auto, fühlt sich aber falsch an. In der „Lobby“ lagen am offenen Kamin schläfrige Katzen. Den Hund durften wir zu einem Abendspaziergang am Po mitnehmen, als die Pfauen sich gerade ihre Schlafplätze auf den Dachgiebeln und in den Bäumen suchten. Danach ein heißes Bad in der im Zimmer stehenden Badewanne, Bademantel und Pantoffeln fanden wir im Schrank. Herrlich! Danach im Restaurant ein Sterneessen, hervorragend und der Service sehr charmant. Am nächsten Morgen das Frühstück im Gebäude gegenüber, luxuriöses Angebot, das Personal vom vorherigen Abend. Ein wunderbarer Tag, wir kommen gerne wieder!

We stayed two nights in this lovely Italian 14th century farmhouse. There is also a Michelin star restaurant and an other restaurant Osteria which is serving also breakfast. Our stay was very relaxing and pleasant in every way. Staff was very very nice both in hotel and restaurants. Room was spacious, wifi was very good and air conditioning excellent. We ate dinner in both restaurants. In Massimo Spigaroli's Michelin star restaurant (which is also Forbes TOP 100 Italian restaurants list) we had a menu and wine package which was around 860 euros for four persons. We took a menu with lot of vegetables and actually no meat at all. And what is nice is that most of the incredients they use in their restaurants come from their own farm. Especially the dessert (Sabayon sauce + pears + ice cream) was a unique experience since it was done in front of us. It was also very nice that Mr Spigaroli came to say hello to us. They also produce Culatello in this farm and it was excellent. Once you have tasted excellent Culatello Parma ham is "nothing". Culatello we had in Osteria were we also tasted their white cows' meat. My friend had wanted to arrange a small surprise for us and they made the best cake ever for our anniversary. If you want to have a relaxing stay with good food I highly recommend this place.

could not have been a better stay. After watching an episode of No Reservations we were inspired to visit Antica Corte Pallavicina where Anthony Bourdain sampled some of the best ham in the world. This place did not disappoint. The estate dates back over 700 years and oozes charm from its painted parlors to its expansive working farm. Rooms are comfortable and restaurants are spectacular. Service is 10/10

I was very surprised by this hotel and restaurant. The reviews made it sound luxurious, and it certainly was NOT. We stayed three nights. We ate in both restaurants and had the breakfast. First I will say the reception people were excellent. And I also liked the whole farm to table experience. They seemed to grow, raise, or make so many of the products. I like this. They had white cows which they used for meat. They make their own culatello. They produce their own wine. They grow their own vegetables. You do have to be ok with insects and farm smells. The room was certainly not what I expected. But it IS a 14th century building. It is not modern, with modern conveniences. It was downright dangerous as well with a very sketchy staircase which must be used to go from the bedroom area to the bathroom. Very scary at night. But the bed was great. The restaurant was not up to Michelin one star standards in my opinion. Service was stiff and uber formal and too serious to be comfortable. The food only OK. The breakfast staff needs a LOT of work (training in customer service) Breakfast guy ignores you. During my 3 breakfasts. The man never asked if we wanted coffee. There were no plates for the food. We asked for water which never came. So I had to ask again with glass in hand. No apology. Got cereal once. No spoons. The bread was horribly stale. And as a teaser there were fresh loaves being sliced right on the counter opposite as we watched. A few deficiencies in the room which I would expect to be there for a room that was €347 a night… - No paper or pen in room - One bedside light worked - Really horrible layout for me bathroom downstairs, bedroom up and a terrible staircase. - No 2nd suitcase holder. - No safe - No TV

Just one night and unfortunately the 1* Michelin restaurant was closed. Comfortable, lots of historical features, good food.

Good B&B in an old villa used by farmers famous for the Culatelo making (kind of prosciuto), so be aware that the cellar under the rooms are still in use for curing meat, and smells of the process alcan invade the corridors. Better than the accomodation is the gastronomy with two options on site, including a 1 Star Michelin restaurant (worth every penny).