Need to know
Rooms
43, including nine villas.
Check–Out
Check-in is from 3pm and check-out is 11am. Both can be flexible, subject to availability.
More details
Rates exclude breakfast. The buffet – from €29 – features homemade granola, organic eggs, fresh juices, homemade jam and plenty of options for the gluten-free gang.
Also
The hotel can organise private or semi-private yoga classes – just give them 24 hours notice.
Hotel closed
The hotel closes annually from 19 October to 15 April.
At the hotel
Pool, walled gardens, beach access, free WiFi and free parking. In rooms: TV, desk, air-conditioning, free bottled water, tea and coffee, black-out curtains, and minibars stocked with pre-mixed Experimental Club cocktails and snacks.
Our favourite rooms
It’s hard to go wrong here as every room is designed by Dorothée Meilichzon, who imbued the interiors with her signature clean lines and art-deco touches – the bespoke blankets sure to launch a thousand #designgoals ‘grams are by cult Moroccan brand LRNCE. If you’re seeking seclusion, the nine villas are set away from the main house in the gorgeous gardens and each has its own private dipping pool.
Poolside
The infinity pool is family-friendly and warmed by the Mediterranean sun.
Packing tips
Sturdy sandals for navigating the nature trails and roving the rock-strewn paths.
Also
All public areas and some bedrooms are suitable for wheelchair users.
Children
All ages are very welcome. The gardens are perfect for letting them run (contained) riot and the pool is family-friendly. With advance notice, the hotel can provide colouring books and snacks in your room as well as mini-sized bathrobes and slippers.
Sustainability efforts
An agrotourism hotel at its heart, Menorca Experimental was constructed with local materials and aims to educate guests about local ecosystems, history and culture. Mindful of energy efficiency, the hotel uses solar panels, LED lighting and motion sensors. Water-saving devices are used and greywater irrigates the onsite garden, which in turn supplies produce for the kitchen; other ingredients come from local suppliers where possible. Single-use plastics are on the ‘no-go’ list and the saltwater pools are kept sparkling by a process of ozonation rather than chemical cleaning. The hotel also prioritises hiring local staff and working with local businesses and suppliers.