In the heart of rural Ibiza, surrounded by fig, carob and pine trees, Can Lluc is more than a boutique hotel, it is a living legacy. This 300-year-old family finca, restored and reimagined by Lucas Prats and his wife Tina Soriano, was among the first agrotourism properties on the island when it opened in 2003. Today, it remains one of the island’s most iconic retreats, with 25 rooms and villas, a focus on authentic Ibizan hospitality, and a deep-rooted connection to the land. We met with Lucas on our recent stay there to explore the remarkable story behind Can Lluc and discover what continues to make it one of Ibiza’s most soulful places to stay.
Can you share a bit about your background and what led you into the world of hospitality, especially considering Can Lluc is a family-run estate?
My journey started very young. I worked my first summer job in a hotel in San Antonio when I was around 12 or 13. That early exposure to hospitality stuck with me. Over the years, I progressed from helping at reception to becoming an administrator at a local hotel. At one point, I was managing a hotel with a German chain, handling hundreds of guests, often speaking to them in their language after learning German during the winters.
But my path took a few turns. I went on to study law and economics in Madrid and later worked in business and politics, even founding a company that distributed early computer systems like the Sinclair Spectrum across Spain. Yet, hospitality was always close to my heart. In 1993, after my grandfather passed away, I had the opportunity to take over the family estate Can Lluc. It was in very poor condition at the time, the roof was falling in, there was no electricity, no plumbing. But rather than sell, I decided to restore it, preserve its legacy and bring the spirit of the finca back to life.
Can Lluc is a deeply personal project. How has your grandfather’s legacy shaped the vision for the hotel, and how are your children involved today?
My grandfather, José Prats, passed down not just the land, but a sense of continuity and care for this place. That idea of legacy has been key to everything. I have four daughters and one son, and all of them have been involved in some way. My eldest daughter studied telecommunications engineering and helped at the hotel during the summers. Blanca, who studied business in Madrid, has been working here for two years and is very hands-on. Miriam, who recently finished her hotel management studies in Holland, has done placements here as well. They each bring different skills and perspectives, and I see them as the future of Can Lluc. The hotel has become a multi-generational endeavour.
Tell us more about the original finca. What were the early restoration challenges and how did you turn the property into an agrotourism retreat?
The house itself was more than 200 years old, used historically for stables and storage. When I inherited it, it was practically uninhabitable. We spent years clearing the land, removing stones, restoring the structure and applying for the necessary agritourism licenses. It took four years before we could open in May 2003. Back then, there were only a handful of agrotourism properties in Ibiza, so we were pioneers in that space.
We didn’t want to build something generic. We wanted to honour the soul of the finca while creating a space where guests could feel comfortable and connected to nature. Working closely with architect José Torres who has been involved since 1987 we restored and expanded the property in phases. We were mindful of preserving the architectural integrity, blending traditional Ibizan forms with subtle contemporary touches.
What inspired the architectural approach at Can Lluc and how has it evolved over time?
We took a sensitive approach. José Torres understood the importance of respecting local building traditions while adapting the property for modern comfort. We introduced new rooms over time in a way that felt organic adding villas and suites that resemble small houses with their own terraces. The design ensured that even when fully occupied, the hotel never feels crowded. Our expansions were always guided by a desire for privacy and space. Regulations at the time were strict, but in a way, that helped us preserve the finca’s character.
Can you tell us more about the rooms and how they reflect your vision for rural luxury?
The original rooms are around 20 to 22 square metres, set within the old buildings with terraces and rustic charm. Over time, we added larger units, suites and villas that offer more space, some with pools or garden views. Some are nearly double the minimum required size for a rural hotel in Ibiza, built with comfort and long stays in mind. Each room is slightly different, designed to feel individual..
Dining is a huge part of the experience at Can Lluc. Can you tell us more about the restaurant and your new culinary direction?
This year, we have introduced a new dining experience led by chef Marga Prats, who is a true ambassador of Ibizan cuisine. Marga is self-taught, born on the island, and learned to cook from her mother and grandmother. She’s deeply connected to local Ibizan food culture.
At the restaurant, she creates a sensorial journey through the island’s rural and maritime flavours. The menu features dishes like black rice with cuttlefish, Ibizan fish stew, crostas salads, seasonal cocas, and traditional desserts such as flaó, greixonera and orelletes. Everything is sourced locally, many ingredients come directly from our gardens and the menu shifts according to what’s available on the island each week. It’s a celebration of zero-mile produce, served in a setting surrounded by almond, fig and juniper trees. Whether you’re staying with us or just visiting for dinner, Marga’s cooking offers a true taste of the Pitiusas.
How would you describe the experience at Can Lluc? What makes it stand out from other hotels in Ibiza?
There is a tranquillity here that’s hard to explain but easy to feel. Many guests tell us it has a special soul. It’s quiet, informal and very personal. We’re not part of a large chain. We know our guests by name, and many return year after year asking for the same villa. There’s no loud music, no rigid schedules. You can have breakfast at 10.30 or earlier if you’re leaving for a hike. Our aim is to create a feeling of being home but better.
What does luxury mean to you in the context of Can Lluc?
For me, luxury is about feeling at home in a place where you can truly unwind. It’s the comfort of being looked after without intrusion, reconnecting with yourself and nature, and living in the moment. That’s the experience we want to offer here.
Finally, do you have a life motto?
Yes: enjoy every moment. Take a siesta, spend time with your family, live well, those are the real luxuries in life.
