ABOUT HOTEL BOUTIQUE CAN SASTRE

A visit to Can Sastre is a sweet and special experience. The Sastre family wanted to preserve the familiar value of the building by respecting the old furniture, the decoration, the tiles and even part of the distribution of what was the house, providing a warm and welcoming atmosphere to everyone that enters it.

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Josep Sastre

Manager

A new project but with more than a century of history. Josep Sastre belongs to the fourth generation of Can Sastre, a familiar house located on the old town of Ciutadella that has been converted into a boutique hotel full of personality.

The pastry shop ‘La Sin Nombre’ was founded in Can Sastre on 1862 and, a century and a half later, its entry hall, the counter and even the utensils and machinery are intact on what is now the hotel reception. A visit to Can Sastre is a sweet and special experience. The Sastre family wanted to preserve the familiar value of the building by respecting the old furniture, the decoration, the tiles and even part of the distribution of what was the house, providing a warm and welcoming atmosphere to everyone that enters it. Can Sastre is full of history, which can be seen at the ‘Showcase of Memories’, where tools and objects from past generations are displayed.

Can Sastre was clear from the beginning to work towards sustainability and to offer the best service with the least consumption and impact on the environment. The commitment to clean energy with aerothermal systems, the local product and the involvement with the people from Ciutadella make it, besides charming, sustainable and with great added value.

“It is comforting to the Sastre family to enter the hotel, it has a special energy. Beyond a business, Can Sastre is our history, a project built with care and personality that transmits its essence to everyone that visits it.”

JOSEP SASTRE, MANAGER

AN EXAMPLE IN SUSTAINABILITY

This company carries out its business activities in accordance with numerous criteria for the protection of Menorca’s environment, identity and culture, and is exemplary in the following:

Waste reduction

Involves planning procedures to reduce resource consumption and waste generation, with special consideration for the reduction of plastic waste, promoting reuse and the use of non-pollutant alternatives, composting and the reduction of food waste.

Use of local produce

Makes use of local farm-to-table produce in its supply and production and prioritises produce from farms and fisheries that implement practices that are respectful with the environment.

VEURE DECÀLEG