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30% off June 2019 Bookings!

June is a beautiful month to visit Begur, temperatures are on average 26C and there is usually only 5 or so days of rain in the whole month. We have some availability in both Villa Begur and Villa Sa Riera and we are offering anybody who either subscribes to our emails or follows us on Instagram or Facebook a whopping 30% discount! from €2625 to €1838 per week for a villa that sleeps up to 13 people in comfort. Check availability here and get in touch if you fancy a wonderful break.    

What makes us different to other villa rentals?


We provide a welcome pack with some essentials when you arrive.

If you arrive at the villas late in the day and do not fancy a trip to the supermarket, there will be a few essentials waiting for you so you can have some bread, cheese, ham etc and even enjoy a glass of wine!

We provide a mid week clean 

Nobody likes cleaning on holiday but everybody loves a clean home!

We have fast chargers for electric cars

We own a Tesla and love to drive to Begur every Summer, we have 30A three phase chargers in both villas and do not charge anything extra for the electricity 

There are no silly extra charges

All bed linen, bath towels, beach towels are provided for no extra cost. We also have travel cots, high chairs and even a push chair available for your use.

We love cooking and we love cooks

Some places come with the minimum number of pots and pans, cutlery and plates for the guests. We use the villas ourselves and love to cook, so we have stocked them with everything we and hopefully you will need.

We have a couple of our recipes here and plan to add more.

We are here to help!

We have a local agency in Begur and provide our home number for emergencies. We genuinely care that you enjoy your visit.

50% Discount on Villa Begur August 2018!


If this does not work on your browser or phone try these suggestions on the Matterport site.

If you are interested in the virtual tours of your own  property, our son Henry will be offering his services creating 3D tours like the one above in the Kent and London area, as well as around Begur. His website is here.

Mackerel escabeche recipe

Please share this or tag somebody who loves mackerel!

Pete's Mackerel Escabeche

I am lying slightly on this title as the recipe really belongs to the lovely Montse or the wonderful June (Pete's mum) who both cook it superbly. Escabeche is a mediterranean marinade that can be used to cook almost anything. The Spanish love to use it on oily fish like mackerel or sardines but also use it for chicken and rabbit. The only ingredients that are vital for a escabeche are onions, flour and wine vinegar. The rest can be adapted and tweaked as you wish. This recipe is for Mackerel, which in Begur is particularly delicious as the fish you buy in the fish monger in the evening is fresh from that days catch. This dish should be prepared at least a couple of hours before you wish to eat it.

Ingredients - for 6 people (ish)

1kg of mackerel - gutted and heads removed


white whine vinegar

3 large onions


a fresh chilli

red peppers

olive oil


bay leaves


Raw Mackerel

fresh mackerel


  1. Coat the mackerel in flour and add some salt
  2. Fry the mackerel in olive oil until it is brown both sides, do not cook throughout, should take a couple of minutes each side
  3. Remove the mackerel and put it aside to use later
  4. Slice the onion, chilli and peppers and fry in some more olive oil in the same pan that you used for the fish
  5. Once the onions and peppers are soft, add the mackerel back into the pan
  6. Add a 50:50 mixture of water and white wine vinegar until all the fish is covered
  7. Add a few peppercorns and maybe a few bay leafs
  8. Cook for a couple of minutes and the turn off the heat
  9. Cover and leave to stand for a couple of hours

Serve with plenty of fresh bread as the best bit of this meal is the dipping! (mojar as the Spanish say)

Mackerel Escabeche





Pete’s sea food paella recipe

Please share this with someone who loves paella!

Pete’s Paella Recipe 

Because Claudia is a pescatarian, this one subsititutes the pork with fresh tuna.
I am a firm believer that the secret of a good paella comes down to three things
  1. A good stock - paella is primarily a rice dish and rice doesn’t have a lot of flavour. If you use a stock cube, that’s what the paella will taste of.
  2. Don’t stir - the difference between paella and risotto is cheese and starch, to release the starch you stir risotto The texture of paella is different so, after the initial quick stir, leave it to cook slowly. That is why they use a wide shallow pan.
  3. Use good quality fish and seafood - kind of obvious but you don’t actually need a lot of seafood so buy good stuff from the fish monger, it really makes a lot of difference. The fish monger in Begur is excellent.
I adapt amounts depending on how many I’m cooking for, but the left overs warm up well so I tend to err on the side caution and make too much!
I am assuming a decent sized paella in a pan around 18 inches wide which will feed 8-12 people. The villas sleep 12 so we tend to cook in quantity.
1kg rice
Olive oil
Frozen cooked Atlantic prawns in their shells (for the stock) about 500g - defrosted
8-10 large good quality raw prawns in the shell (to decorate the top)
2-3 large squid (or more smaller ones)
A fat tuna steak (about 2 inches cut from the fat end of the loin, ask the fish monger, they often open a fresh one for this)
500g of mussels
300g of clams
A large carrot
2 large onions 
2 red peppers
A handful of olives
1 teaspoon Turmeric or pinch of saffron, my Spanish family usually use “colorante” from Spanish supermarkets which is mostly turmeric 
Time to prepare including stock - 1 hour 
Time to cook - about 25 minutes
The first job is to peel the prawns (the small cooked ones, not the large ones). Put all the shells into a large sauce pan and the peeled prawns in a plate to use later. Add around 1 litre of water to the pan and bring to the boil, them lower the temperature and simmer for at least half an hour.
While the stock is simmering I like to prepare all the other ingredients. This recipe lends itself to TV show style cooking, and having everything peeled and chopped makes it much easier than chopping as you go along. So while the stock is cooking, I do the following
  1. peel and grate the carrot
  2. peel and chop the onions into small pieces
  3. chop the peppers into slices, getting rid of the core
  4. clean and cut the squid into rings and the tentacles into small pieces
  5. clean the mussels and clams and remove the beards
  6. Chop the tuna into cubes that are about 1 inch squares
40 minutes or so before I want the food I start the fun bit
  1. Heat some oil in the paella and add the onions peppers and stir - cook for about 5 minutes until it starts to soften
  2. add the squid and shallow from for a couple of minutes
  3. add the rice and grated carrot and more oil if needed, you want to fry the uncooked rice for a couple of minutes, while stiring so it doesn’t stick.
  4. add some of the stock from the saucepan and the turmeric or safron, enough to cover all the rice, I usually add about half of what was in the pan
  5. Lower the heat and spread rice so it is equally spread over the paella pan, on a barbecue I would raise the level above the fire here. No more stirring from this point!
  6. After it has cooked for about 5 minutes, start placing the tuna chunks around the pan and arranging the mussels and clams. I like to arrange the mussels, hinge down in a circle and arrange the other stuff around them.
  7. about 5 minutes later put the large prawns on in a circle, all facing the same way.
  8. The prawns and tuna will need to be turned once to make sure they are cooked both sides, so lift occasionally and flip them when needed.
  9. As the rice cooks, you can move the pan, and shake the pan (use a tea towel as paella handles get hot), but remember, no stiring! If you get a bit of burning on the bottom, lower the heat and don’t panic, the burnt bits are many people’s favourite.
  10. When the rice is nearly done, turn off the heat, sprinkle on some olives and the small cooked prawns you put aside after peeling them for the stock. Cover with a tea towel and leave to sit for 5 minutes while you reward yourself with a glass of wine.
Place the paella pan in the centre of the table and when the guests are all sat down, whip off the tea towel to thunderous applause.
Serve people a small amount on their plate and encourage them to help themselves to more.
Wine pairing - goes well with a full bodied white wine like an anbariño or an aged white Rioja but don’t be scared to have red wine with it. The flavours are strong and a chilled red Rioja is what my Spanish father would have.

Begur Villas – last minute offers and GDPR


You can check what is available here 

If you have not yet seen them, the 3D walk throughs of the villas are amazing, you can  explore every room and even walk around the outside. Choose your room before you travel!


If your inbox is anything like ours, it’s recently been filled with emails asking you to read new privacy policies or asking permission to email you. This is because of a new European privacy law called the General Data Protection Regulation (or GDPR), which comes into effect on May 25.

While this is an EU law, the basic principle behind it - treat people's personal data the way you'd want your own data to be treated - benefits everyone. We have always followed this principle in caring for your data, but I've taken this opportunity to review my processes and policies yet again. You can view the updated privacy policy at

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