PARDINI’S HERMITAGE HOTEL
At the peak of a small rocky cove in one of the more remote parts of Isola del Giglio, surrounded by a park/garden, emerges the typical Mediterranean villa built in 1953 by the Pardini family. In 1956 the Pardinis decided to begin sharing this piece of the coast with paying guests, and so began one of the most exclusive “hotels” in the Mediterranean.
Only reachable by boat, (the alternative is a 2 hour walk along a precipitous path from the island port), it is a place in direct contact with nature and absolute peace. Small but elegant rooms, in the main house or in bungalows, with a balcony or garden space, life at the Hermitage is simple. Meal time and the arrival of the boat with the shopping, merchandise or new guests articulate the day. Aperitifs are at 19:30 on the terrace overlooking the sea, and an hour later the gong sounds advising guests to come to the dinner tables. In the summer, luncheon is served outdoors on the terrace by the sea. Taking this sweet, lazy, slow pace allows one to enjoy the freedom of not having to make any choices other than how to spend the rest of the day: in the sea, reading a book from the library, working on one of the terraces, or resting in some corner of the garden listening to the sounds of the sea and the wind.
The food is fresh and genuine, and one of the greatest pleasures of a stay at the Hermitage. A new menu is thought up every day based on the daily fresh produce. Dinner is served in the dining room, luncheon is generally served outdoors on a terrace overlooking the sea. The bread, fresh pasta and breakfast pastries are prepared with freshly milled flour: the ancient grains spelt and barley are biodynamically cultivated in the terrain owned by the hotel near Grosseto and milled in the Hermitage’s stone mill. The fish is caught fresh from the waters around the island.
The hotel’s animals and vegetable garden also deserve a mention. The donkeys, used in the past for transportation and walks, are now part of the family. Other members include around 40 goats (whose milk is used to make cheese and ricotta), cinta senese pigs (for meat and hams), and chickens.
The ferry to Isola del Giglio (www.toremar.it) departs from Porto Santo Stefano, Argentario (Orbetello, Grosseto, Via Aurelia). At certain times the Hermitage boat will transfer guests from the island port to the hotel, and when the boat is not running the hotel will hire a boat (for 25 euros) to transport guests.
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The thousands of unforgettable scenic viewpoints and corners of the island and its hamlets.
Bocce, Table tennis, Heated sea water spa bath: Small library; Boat trips; Various equipment for the sea.