Issue link: https://www.balharbourdigital.com/i/1494492
Ca Na Xica's saltwater pool serves as the property's centerpiece. TOOK ME FIVE TRIPS TO IBIZA before visiting my first nightclub there. It's a fact that surprises those who consider the Balearic Island a stopover for nightlife and hedonism rather than a destination for world-class gastronomy and paradisal chill. I first arrived in Ibiza to explore the slower side of the island. In the midland towns surrounding Santa Ger trudis, a growing agriturismo industr y has ushered in a farm-to-table movement built upon local- ly-sourced ingredients and seasonal har vests. Cas Gasi, a farmstead finca-t u r ned-bout ique hotel, ha s become s y nony mou s w it h t he haute-hippie lifest yle of the island, combining a love for the pastoral with the picturesque. "There is this incredible creative energy exchange you experience straight away," says owner Margaret von Kor‚. "Those who come, attracted by it, bring renewed lateral thinking and ideas that continue to nurture the creative foundation of this island." Cas Gasi is a hideaway in the heartland and home to a biodynamic restaurant highlighting the region's best flavors: salt-cured anchovies soaked in homemade olive oil, brined manzanilla olives, and plates of freshly foraged garden greens. There, melodic birdsong replaces the persistent hum of EDM, and the air wafts with hints of almond and fig growing in nearby plots. Further north up the road is Ca Na Xica, a sprawling luxury resort blending old world charm with contemporary comforts. Ca Na Xica's minimal, modern suites overlook the verdant fields of the Ibizan coun- tr yside —a rest ful retreat nestled bet ween cent uries-old olive trees. The main attraction is the saltwater swimming pool, a turquoise blue expanse designed to accentuate the proper t y's palatial architecture. Spacious day beds situated alongside the pool nod to vast stretches of the day spent soaking in the Spanish sun, chilled sangria in hand. It 220 BAL HARBOUR