CRAVEIRAL FARMHOUSE

ALENTEJO COAST, LISBON

Once upon a time, there was a solitary field of carnations along the Alentejo coast and a lawyer from Lisbon who dreamt of one day becoming a farmer. They met one spring day and it was love at first sight: one, an unloved plot of land with a natural potential that few could immediately envision; the other, ensconced in an office, who knew he had the ability to roll up his sleeves, get his hands dirty and give life to a different tourism project that mixed the land with the sea.

From this happy encounter sprouted Craveiral Farmhouse, a place of nature tourism that is far more than merely a hotel on the Alentejo coast. It is a story of dreams and resilience – a lifelong and life-defining project, not just for those who make it happen every day, but also for those who come to stay.

Founder Pedro Franca bought the land over 10 years ago, which has been developed into Craveiral Farmhouse. A life defining project, it is more than a luxury hotel, it provides unique experiences for guests looking to learn about the land and understand rural life.

A sustainable quinta in the hills of Odemira in the Alentejo. The region is known for its beautiful, rugged landscape, unspoiled beaches, charming fishing towns and natural parks. Craveiral Farmhouse is located on nine acres of land, a collection of 38 whitewashed cottages each with a wooden stove and simple wooden terraces which are surrounded by pine forest and fruit trees.

There are four swimming pools, a well-being area, an education farm with animals (donkeys, horses, pigs, goats etc), an orchard of indigenous trees, a permaculture garden and nature center. With a concept of luxury through simplicity, there is emphasis on connection with nature and serenity.

Respecting the environmental has been a priority since Craveiral Farmhouse’s conception, sustainability plays an integral part of the DNA. There are a wide host of eco initiatives including the collection of filtered rainwater, reuse of the restaurant’s organic waste, burning of old trees as fuel for wood burning stove.

Guests are offered the chance to help at the educational eco farm, caring for the animals and assisting at the vegetable garden and orchards. Another highlight is the Craveiral Farm to Table by Alexandre Silva, with an emphasis on locally produced ingredients in addition to sourcing from local producers.

https://www.craveiral.pt/en/