Castilla Termal Monasterio de Valbuena

Valbuena Monastery is one of Europe’s best‑preserved sites of Cistercian architecture. Founded in 1143, the monastery joined the Cistercian Order in 1151 and was inhabited by monks until the sale of Church lands. In 1931, it was declared a National Historic‑Artistic Monument. Although now managed by Castilla Termal Hoteles, the property belongs to the Archdiocese of Valladolid.

Over the past fifty years, the monastery has undergone two major renovations, not including the restoration and acclimatisation work required to transform it into a five‑star hotel spa. The first renovation occurred when the church became the parish church of the newly built village of San Bernardo — a role it still holds today. During this phase, the roofs were restored and the plaster layer covering the walls was removed. The second renovation took place in the early years of the 21st century, aimed at converting the monastery into the permanent headquarters of the Las Edades del Hombre Foundation. The building now hosts both the foundation’s daily activities and its restoration centre.

The spa offers spaces designed for relaxation and for benefiting from the properties of the mineral‑medicinal water, featuring exclusive Clarins treatments. The water is sulphuric mineral‑medicinal, sodium‑calcium, hypothermal, and of medium mineralisation. Recommended for digestive and metabolic treatments, it improves liver cell function and is also ideal for weight‑loss and stress therapies, with a suggested temperature of 25°C. The spa area includes a thermal pool with views of the Ribera del Duero and an infinity pool, a contrast therapy area, and various spaces designed for enjoying the treatment menu. Among these, the Jamaica bath, Niagara bath, two‑ or four‑headed Vichy shower with honey peeling, high‑pressure jets, and sauna stand out.

Castilla Termal Valbuena features the exclusive à la carte restaurant Converso, which offers slow food cuisine based on traditional and modern dishes prepared with high‑quality local produce. The menu begins with a varied selection of starters where seasonal vegetables, wheat, rice, chickpeas, Iberian cured meats, cheeses from Castile and León, and cured meat from León take centre stage. An exquisite selection of fish and meat follows for main courses.