In times when rural depopulation shapes the political agenda, a couple of hoteliers from A Coruña have achieved what seemed impossible: transforming a century-old house into a top-tier gastronomic destination and proving that rural tourism can be synonymous with excellence. Balarés, more than just a hotel, has become a beacon of tourism innovation on Costa da Morte. From City Life to the Countryside: A Leap of Faith with a Safety Net "Leaving a successful business with 35 employees in A Coruña to start from scratch in a small village, at age 50, sounds like madness," says Silvia Facal, the project’s chef.
The pandemic acted as a catalyst for a change they had been contemplating. "We needed to reconnect with our vocation, with the natural rhythm of things," adds Rafa, her partner of 25 years. What could have been seen as a professional setback has proven to be quite the opposite.
In just a year and a half, Balarés has earned a Sol Repsol award, won the best tourism initiative award in the province, and most importantly, shown that there is an alternative model for rural tourism. The "Amodiño" Philosophy: Galician Slow Life at Its Best The project rests on three fundamental pillars: A Sensory Journey through Unique Experiences 🎣 From the Fish Market to the Table: The Story Behind Each Dish The day starts before dawn at the Malpica fish market. "Watching María at the traditional auction is like stepping back in time," says Rafa.
Guests don’t just observe; they.