Sources for Son Blanc Farmhouse
Every line on the Son Blanc Farmhouse record, with where it came from, what kind of source it is and the date we read it.
Back to the record- Current as of
- 19 Aug 2026
- Last reviewed
- 19 Aug 2026
- Strongest evidence
- Specified
- Coverage
- Documented across 8 of 8 pathways.
Practical details and location
The practical details and the map point, 39.9493, 4.0500
Evidence by area
All eight areas, in the order this index reads them. Every line was read and placed by a person.
Air Ecology
The climate and energy plant is named by type: on-site solar photovoltaics with battery storage and geothermal pumps. Nothing is published about ventilation, filtration or the air inside a room.
In their words: “True sustainability begins with the energy we never need. The finca combines efficient, low‑energy operations across hospitality, farming and dining, with on‑site solar PV and battery storage and geothermal pumps.”
Water Integrity
The water system is named and its output stated: restored underground cisterns and an on-site water-recycling treatment plant, supplying irrigation for all the farm's crops. No volume or analysis is published.
In their words: “Restored underground cisterns and an on‑site water‑recycling treatment plant supply irrigation for all our crops.”
A third party publisher records the pool as saltwater, which names the disinfection route. No residual level or test result is published.
In their words: “A large outdoor saltwater pool and daily farming or gardening activities round out the stay.”
Read it: Farm-to-Table Hotel Stays That Aren't Just a Marketing Claim Archived copy
Light Rhythm
Not published. We looked and found nothing on this, which is a gap in what we could read, not a finding about the building.
EMF Harmony
Not published. We looked and found nothing on this, which is a gap in what we could read, not a finding about the building.
Materials and Textiles
The room materials are named by class: clay and stone, local and reclaimed wood, and natural textiles, worked into the furniture and fittings. No species, finish or emissions class is published.
In their words: “Inspired by clay and stone, grounded in local and reclaimed wood, and softened with natural textiles, every space is uniquely composed.”
The conversion of the 19th century finca is described as using local and natural materials throughout, with the aim of limiting impact. No supplier or specification is published.
In their words: “Not only integrating it with its natural surroundings, the construction was carried out to limit its environmental impact with the use of local and natural materials every step of the way.”
Food and Kitchen
The farm publishes its planned output and its range: 8 to 10 tons of vegetables and fruit a year across around 150 varieties, grown to strictly ecological practice. The figure is a design target rather than a measured harvest.
In their words: “Our farm is designed to produce 8 to 10 tons of vegetables and fruits annually, spanning around 150 varieties. Every step of production follows strictly ecological practices and is carefully planned to meet our needs from breakfast through dinner.”
The livestock is listed by species and given a job in the system: hens, pigs, donkeys, cows, sheep and bees fertilising the land and providing pest control, with eggs, honey, cured meats and olive oil coming off the same ground.
In their words: “Our animals — hens, pigs, donkeys, cows, sheep, and bees — are integral to our symbiotic system. They fertilise the land, support biodiversity, and provide natural pest control, reinforcing the resilience of our soil and ecosystem.”
The kitchen states that it works exclusively with organic seasonal ingredients delivered each morning by the property's own farmers, which ties the menu to the harvest rather than to a supplier list.
In their words: “Our evening farm-to-table menu is inspired by the nature that surrounds us. Each day, our chefs work exclusively with organic, seasonal ingredients, freshly delivered each morning by our farmers.”
A third party publisher records a share: about half of what the restaurant serves is already grown on the estate, with the balance from local organic suppliers.
In their words: “Set on 130 hectares of regenerative farmland on a wild stretch of Menorca, this restored 19th-century finca already produces 50 percent of what the restaurant serves, with hens, pigs, donkeys, cows, sheep, and bees all playing a role in the farm's closed-loop ecosystem.”
Read it: Farm-to-Table Hotel Stays That Aren't Just a Marketing Claim Archived copy
Biophilic and Healing Design
The land is published by area and by intervention: 130 hectares of wild landscape with thousands of trees and plants put in over the years, worked by regenerative agriculture.
In their words: “We seek to create communion between the nature that surrounds us, our team, and the guests who come to stay. Over the years, we have planted thousands of trees and plants, nurturing biodiversity and resilience.”
The building is a restoration rather than a new build: an abandoned 19th century farm rebuilt by architects, artisans and engineers and fitted back into its surroundings.
In their words: “Architects, artisans and engineers have come together to painstakingly renovate and convert what was left of the 19th century abandoned farm and give it new purpose and structure.”
Guests are given routes into the land itself, with hiking, running and biking trails across the estate and daily farming among the scheduled activities.
In their words: “Explore 130 hectares of wild landscapes through hiking, running, and biking trails. Join daily farming, star‑gazing, cross country fitness, dance, and more — a re‑energising programme designed to restore vitality and connect you with nature.”
Sound and Sensory Ecology
Not published. We looked and found nothing on this, which is a gap in what we could read, not a finding about the building.
Certifications
Girls Who Eat Gold Star rating, issued by Girls Who Eat, Non-Toxic Travel Made Simple
Awarded: Not stated. Valid until: Not stated.
Disclosures
Compare what each stay offers, how it was checked and what still needs confirming. Assessment labels describe the review, not an overall quality rating.
A low score means a property has not published information. It does not mean the property is unsafe, unhealthy or poorly run.
A score describes proof: what a stay publishes and, on a Human Garage certified stay, what our assessor checked in person. It is not a quality rating of the property. Listings are free, and any commercial relationship is disclosed.