Relaxing holiday in caves at El Maravedí
Carola is officially retired – but there's no sign of her slowing down. She's not one for sitting still. Instead, she's bursting with energy, developing new ideas, and getting things done. Together with her son Leon and Carlos, the handyman, she takes care of the 65-hectare property, the guests, and the certified organic olive oil. And of course, new plans are always being hatched: Soon, an old cottage on the property will be transformed into an accessible holiday home.
How it all started...
The Finca Foyeta de Tur, near Alicante on the Costa Blanca, has been family-owned since 1974. It's a place steeped in history – and features caves that have always been there. An old man lived here until his death; afterwards, the caves stood empty for a long time, serving as storage space.
Only many years later did they find a new future: Leon made the historic cave dwellings his master's project as part of his architecture studies. The ambition was high – the conversion had to be as sustainable as possible while also being aesthetically pleasing. The extensive restoration was completed in 2024. Today, the caves combine original building fabric with clean design, thoughtful details, and modern comfort.
The rooms and passageways were restored using ecological lime entirely without chemical additives, concrete, or steel. Two particularly high cave chambers were lined with a vault of clay bricks for stabilization and plastered with lime. This type of dome construction is mastered by only a few craftsmen. The floor is a hand-poured and polished tadelakt, also a type of lime, sealed with ecological plant oils.
How old are the caves?
The actual age of the caves can only be estimated. They are likely at least 300 years old – probably more like 500 or more. Some artifacts found in the caves, such as an 18th-century coin, an old plow, oil carafes, and ropes, are displayed in one room. The old coin, called a Maravedi, gave the caves their name. And an olive tree in front of the cave is estimated to be 500 years old – it's quite possible that the first inhabitants planted it.
Cool design in cool caves
Inside the caves, wooden loungers and chairs were lovingly restored and reupholstered, while other antique furniture and the doors were carefully refurbished and reinstalled. Materials such as reed poles for the roof were cut, dried, and prepared directly on the property.
The only cave-like bedroom—the other bedrooms are in an annex—features a large round bed. Bathrooms and kitchens have a modern design. Plastic was deliberately avoided in the furnishings; instead, high-quality, durable materials were used that combine functionality and aesthetics. The terrace area was designed with reclaimed clay tiles. Elegant sunshades provide protection from the summer heat.
Sustainability here is definitely not greenwashing.
The entire finca is self-sufficient in terms of electricity, generating its own energy with solar panels. Wastewater in all buildings is treated by a reed bed system. Particular emphasis is placed on planting hardy, locally grown plants. Seeds are even cultivated for future use.
Approximately 800 olive trees, 80 almond trees, and some other trees as well. Here, old Spanish varieties grafted onto wild almonds, carob trees, fig, lemon, and pomegranate trees grow. Everything is based on the principles of mixed cultivation and minimal intervention in nature. Wild and medicinal herbs grow everywhere, and Carola is happy to explain their uses. Besides journalism, she studied biology for several semesters and guides interested visitors around the grounds. I find the so-called turpentine pistachio particularly interesting; it emits a resinous, aromatic fragrance. The fat-soluble resins of the attractive terebinth tree are the raw material for turpentine. In some regions of the world, however, it is also used for dyeing or, when boiled, ground into a kind of coffee.
Carola describes herself as a lazy gardener because nature grows and thrives all by itself, and she only prunes the fragrant, colorful wilderness a little in late summer.
The trees are deliberately not irrigated – and so far, this has allowed them to survive extreme droughts thanks to their deep roots and stable groundwater level. Sometimes, this results in lower yields, which is accepted to keep the soil healthy and prevent depletion. The difference is reflected in the taste of the olives. The ecological water footprint here is practically zero, and this is a matter of great importance to everyone. Guests are informed and asked to use drinking water responsibly. Anyone who wants to can lend a hand. Many volunteers (so-called "volunteers") come to help with the olive harvest and pruning. WWOOFer), who help out in exchange for free room and board.
A paradise not only for rare animals
Besides the many regional plants, the animals on the grounds are particularly special. Some endangered species find peace and quiet here to breed. Very rare animals such as eagle owls, the scops owl, little owls, skylarks, ocellated lizards, butterflies, rhinoceros beetles, and nightjars (a type of bird) live here.
Peace and quiet for people who want to be surrounded by nature
There's no noise here – you won't hear any cars or other vehicles. Although the bustling coast is only a 25-minute drive away, it's absolutely peaceful here inland. There are no televisions or other wired connections. Of course, there's Wi-Fi for everyday use or if you need to check your emails. The router can also be switched off.
Whether you're a nature lover or a stressed-out workaholic, everyone will find absolute peace here and can recharge year-round in the comfortable cave dwellings. In summer, the caves are pleasantly cool, and in winter, they retain the warmth of the fireplace for a long time, creating a cozy atmosphere. It's especially lovely here over the holidays. In winter, temperatures rarely drop below five degrees Celsius at night, and the sun often shines during the day. Many guests return time and again to enjoy this special place. Absolute silence and the gentle sounds of nature accompany your stay.
© Photos: El Maravedi
Geraldine Voss
Geraldine works as a freelance writer for Good Travel and has just completed training as a sustainability manager. After twenty exciting years in film, she now devotes herself full-time to her other passions - travel, food and design.
Kul Roka
Very useful information. Thank you for sharing!