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From 1st to 3rd May 2014

May is one of the most beautiful months in our gardens. There are literally hundreds of scented roses, many of the old varieties, in bloom along with lavender and other aromatic plants. At night the nightingales have started their serenade and during the daytime, the golden oriols musical call can be heard, The countryside is at its best.

room type
3 night package
Price per room with half board
(10% taxes included)
small double
840 €
930 €
junior suite
1.065 €
1.305 €

The 3 night package includes:

·         3 nights accommodation with our wonderful breakfast/brunch
·         3 course dinner for two each night (drinks not included)
·         A special Easter gift to welcome you on arrival
·         A visit to the splendid gothic castle overlooking the medieval village of Valderrobres

·         A bottle of extra-virgin organic olive oil to take home


Ingredients - Serves 12

300gm          Oat Digestive Biscuits - crushed
65gm            Butter - melted
600gm          good quality Cream Cheese
120gm          Sugar
4                  Eggs
60ml             Double Cream
Vanilla Pod - seeds only
Juice of half a Lemon
65gm            Butter
160gm          Sugar
100ml           Cream
1/2tsp           Salt
Juice of 1 Lemon
1kg               Strawberries
75gm            Sugar
Vanilla pod - left over from making the cheesecake
Kirsh (optional)


First prepare the cake tin by greasing the inside of a 23cm cake tin with butter and then lining the tin with baking paper.  Press the paper well into the tin and smooth out any creases as best you can.

Pre-heat the oven to 180'C.

Next melt the butter over a gentle heat and then mix into the biscuit crumbs.  The mixture should look like wet sand.

Press the crumb mixture into the base of the lined cake tin and firm down well with the back of a spoon to make a level base.

Place the tin in the pre-heated oven and bake for 10 minutes or until the biscuit base is light, golden brown.   Remove the tin from the oven, cool slightly whilst you are preparing the filling.

Reduce the oven temperature to 140'C.

To make the filling:

Firstly, in a small bowl mix together the double cream and lemon juice.  Leave this to one side.

In a large bowl beat together the cream cheese, sugar and scraped seeds from the vanilla pod until very smooth and creamy.  Add the eggs, one at a time, cleaning the bowl with a spatula after each addition to make sure the eggs are evenly incorporated into the cream cheese mixture.

Finally, add the cream and lemon juice and beat until blended. 

Pour the cream cheese mixture over the base.

Place the cheesecake in the oven (140'C) and bake for 60 minutes or until the cake is lightly browned on top and set in the middle.   A sharp knife inserted into the middle should come out clean.   Chill in the fridge for a couple of hours before serving.

To make the Caramel Sauce:

In a medium sized, heavy based saucepan place the butter and sugar.

Melt these over a low heat and bring to the boil.  Watch the mixture and stir from time to time with a wooden spoon. 

As the butter and sugar cook the mixture will begin to crystallize and turn brown.  Just keep stirring so the caramel does not burn.  As the caramel develops the mixture will then look like its splitting, keep stirring until the caramel becomes smooth and glossy.

At this stage watch the caramel carefully - it needs to be a rich brown, not too dark or the caramel will taste bitter but not too light as it will then be too sweet.

As soon as the caramel is done quickly add the cream and salt, stirring continuously.  The caramel will boil vigorously so be careful.  Once the caramel is smooth take the pan off the heat, pass through a sieve into a bowl and leave to cool.

To make the Strawberry Compote:

Wash and hull the strawberries and put in a large saucepan.  Add the sugar and crush the strawberries and sugar together with your hands.  Add the vanilla pod left over from making the cheesecake and gently simmer the fruit over a low heat for about 30 minutes until reduced and thickened.

From time to time skim the surface of the compote to remove any scum that forms.

Cool the compote and add a little Kirsh to taste (optional).

Serve the cheesecake dusted with icing sugar and with the caramel sauce drizzled over and some strawberry compote at the side.   It can also be decorated with a few slices of fresh strawberries.


Discover Unknown Spain - 3 nights package


La Torre del Visco is just 2.5 hours from the airports of Barcelona and Valencia but is a world away from the hectic pace of everyday life.  Surrounded by romantic rose-filled gardens and it's own organic farm, the hotel is situated in a hidden river valley and is the ideal place to discover the beauty and experience the peace of this little known region of Northern Eastern Spain, "The Matarranya", that very few tourists ever get to see.

Our 3 night package for two includes accommodation in a large double room with breakfast and dinner each day.  We will provide you with detailed itineraries for beautiful walking routes of differing lengths and difficulty that start from the hotel or just a short car journey away.  On one day, of your choice, we will prepare a delicious picnic lunch.

Price per room for two people 840 Euros (10% tax  included in all prices):

·         3 night's accommodation in a large double room
·         Full breakfast each day
·         Three course dinner every evening
·         A picnic lunch for two on the day of your choice
·         Visit to the magnificent gothic castle in the medieval village of Valderrobres (optional).

This offer is valid during the months of April/May/June & September/October - Sunday to Friday

Supplement for a suite (with private sitting room) 230 EUR
Additional night with breakfast for a large Double room 180 EUR and for a Suite 255 EUR
Airport or train station pick up service available.  


Cookery classes/workshops in our farmhouse kitchen
4x4 excursions, cycling routes or horse trekking
Bird watching
Tours of local vineyards and wine tastings
Visits to a local oil press with olive oil tasting

Ask us for more information and prices - torredelvisco@torredelvisco.com

Three of our most popular WALKS - To discover the local villages and countryside

Route 1 - La Torre del Visco to Fuentespalda

This walk to the small village of Fuentespalda takes approximately 5 hours and as you pass through the valley and along the river of the "Tastavins" you will have plenty of opportunity to see the rich variety of flora and fauna that we have here.  The scenery is very serene and unspoiled; terraces of almonds and olives, pine clad mountains and unusual rock formations.

In March the almonds burst into flower.  Easter and early summer bring swathes of red poppies, wild flowers and a mass of butterflies, insects and migratory birds.  The autumn months are generally dry and warm, a perfect time for walking and searching for wild mushrooms.

Take a break in Fuentespalda to enjoy a refreshing drink and homemade tapas in the Bar in the Plaza before completing the second half of your journey.  At the end of the route you will come to the ancient little chapel of Sant Pere Martir set in a secluded spot by the river.

Route 2 - La Torre del Visco to Valderrobres
This circular route takes you to the splendid medieval village of Valderrobres dominated by the XIVth. century castle, which is steeped in history, gothic architecture and narrow, cobbled streets.  The walk is conveniently divided into two parts of three hours each, giving you time to explore the village and castle and to have lunch in one of the local restaurants, before heading back to La Torre.

Alternatively along the way there are plenty of perfect spots to rest, relax and enjoy a picnic whilst taking in the spectacular views and mountain scenery.

Route 3 - La Torre del Visco to La Fresneda

La Fresneda is situated on a hill overlooking almond and olive groves with stunning views of the Els Ports mountain range in the distance.

On this walk you will see one of the most impressive waterfalls in the area - El Salt is 20 metres drop and when the river Tastavins is full the cascade is impressive.  The trail will also take you past the interesting remains of the monastery of Virgen de Gracia and through the farming village of La Portellada.

In La Fresneda, itself, you have a choice of two very pleasant restaurants for lunch and there are a variety of small artisan shops which sell a good range of local produce (olive oil, goat’s cheeses, almonds, cured meats etc).