Estancia El Colibrí 

Luxury is on details

A few days at Estancia El Colibrí is an opportunity to live an authentic experience of the Argentine countryside; it is also a unique opportunity to relax and disconnect while enjoying its excellent gastronomy.

We spent three nights during our July vacation. The weather was extremely mild, with spring temperatures, so we took full advantage of the outdoor activities.

The hotel is certified Relais & Châteaux, so it was not strange to receive a very cordial and personalized service. It perhaps sums up to a perfect combination of country style and luxury with an international approach.

The estancia is located at kilometer 7 on the road to Santa Catalina, a little over an hour's drive from Córdoba city.

It offers activities such as horseback riding guided by the gentle and diligent gaucho Maxi, who is also a guide during visits to the farm and orchard, where you can even learn to milk the cows, taste the fresh milk and -for those who dare- ride on their backs. Quite a challenge. During those days, a new cow arrived and we even suggested the name for her baptism: Inesita. Eggs are also collected from the henhouse and green leaves and other organic vegetables are harvested for the restaurant's salads.

In addition, just six kilometers away is Santa Catalina, the Jesuit estancia declared a World Heritage Site by UNESCO, owned by the descendants of Francisco Antonino Díaz, who acquired it after the expulsion of the Jesuits from America by Charles III.

Marcelo, the friendly guide of the complex, told us that construction of the church began in 1622 and was completed in 1663. The altarpiece, brought by mule from the missions of Paraguay, a journey that took eight months, is made of cedar with gilded leaf. The images it contains are of St. Michael the Archangel, St. Raphael, St. Francis Xavier and, of course, St. Ignatius Loyola. In addition, they are accompanied by St. Catherine of Alexandria. The church was designed by the architect Bianchi, in the form of a Latin cross, with a baroque façade. It is said that in all the immense Jesuit estate, of an approximate surface of 160 thousand hectares, only five fathers of the order lived. In fact, it occupied a large part of the territory of the current province of Córdoba. It traded about twenty-five thousand mules per year. The peculiarity of the estancia is that today it belongs to about one hundred and sixty people: the tenth generation of the Díaz family. Another relevant historical fact is undoubtedly the tenor of the marriages arranged there, such as that of Clara Funes Díaz with General Julio Argentino Roca, or that of her sister, Elisa Funes Díaz, with Miguel Juárez Celman.

On our way back to Estancia El Colibrí, on a sunny Sunday afternoon, we took full advantage of the spa to relax. It has a wet sauna, a dry sauna and a Jacuzzi. Then some massages with essential oils.

For summer days, a large pool in the garden offers beautiful views of the Sierras Chicas.

The nine-room boutique hotel combines sophistication and splendor with faithful details that evidence and honor the typical customs of the Argentine countryside.

It is part of the Maison Fenestraz chain and offers hyper-personalized full service.

The spacious room with fireplace, plus the bathroom, all subtly designed, guarantee comfort and relaxation during your stay. 

Another highlight is its restaurant La Table run by chef Leo and his valuable team. In the evenings, a stylish menu is presented, whether it is the northern menu, starting with humita in a pot and empanada and grilled baby goat as the main dish; the Italian menu, in which the superb homemade lasagna stands out; or the Argentinean asado with a variety of meat cuts and offal, with a peculiar French touch in its accompaniment, the delicious gratin du pomme de terre.

At noon we were delighted with the grilled country chicken, the appetizing pea, pumpkin or various vegetable soups from the garden, or a majestic braised osso buco, just to name a few of the various dishes we enjoyed.

The desserts, all homemade; be it the ice creams, the sweets that accompany them or the apple tart tatin, are extraordinary.

And the a la carte breakfast is simply superb. Our favorites were the eggs in their different versions, such as the huevos rancheros or the avocado toast with chives cream and poached egg, accompanied by homemade breads and freshly squeezed juices.

For those tempted like @tripticity_ in the afternoon you can try the exquisite pastries.

Everyone who works at the estancia strives to make the experience unforgettable, it shows and is appreciated. Congratulations to its creators, Raoul and Stéphanie Fenestraz and their family, as well as to their valuable team, led by Gabriela and accompanied by Eva, Orlando, the two Sebastián, the sommelier Vicente, Marcelo, the chef Leo, Beto and Tomás, the gaucho Maxi, Nacho and all those who make El Colibrí a first class destination.