Beach houses, waves and plenty of sun – we must be in San Diego. We spent a few days resting, restoring and spinning at Rancho Valencia Resort and Spa.
stay
With its Mediterranean roots and SoCal vibe, Rancho Valencia is a very special place to tuck in for a few days. An all-suite property spread over 45 lush acres (think tennis courts, olive groves and even a croquet lawn) – it’s easy to forget the outside world. Place your fresh-pressed juice and newspaper order with the front desk, then hop on a golf cart for a ride down to your ultra-private casita. A masterful blend of rustic decor and luxury amenities, each casita has a private entrance, fireplace, plus a massive bathroom with a glass steam shower. Dip into the complimentary mini bar (stocked with coconut water, truffle popcorn and even some not-so-good-for-you goodies) and order in room service to enjoy on your private patio. www.ranchovalencia.com
do
Working out in such a serene setting is actually a treat: the floating yoga studio’s (pictured) sunrise classes are a soothing way to start the day, while the high-energy spin classes are made (slightly) easier with the thoughtful touches, like an attendant who comes in every 15 minutes to offer fresh, cold towels and water. (All classses are complimentary with your stay.) The real fitness show-stopper are the 18 impeccably maintained tennis courts surrounded by citrus groves; book a lesson with a certified tennis pro, who will have you serving like Serena before you know it.
eat
When in San Diego, a visit to the share-plate-style Pony Room and the upscale Veladora are a must (both spots are popular with well-heeled locals). Sustainable and fresh is the order of the day, with Exectuive Chef Eric Bauer making a morning trip to surrounding farms to choose the day’s best bounty. The Marinated Fluke Crudo with fennel and chile relish is a standout, while the popular vegetarian Artichoke Cannelloni will have you say, "I can’t believe it’s not gluten." (It’s not – the "pasta" is actually shaved potato!) A chilled bottle of white Albarino D Fefinane went down smooth at lunch, particularly paired with the Stuffed Sweet Peppers with organic quinoa, goat cheese and almond romesco sauce. Be warned: the dozens of tequilas, available in tasting flights of 3, are probably best enjoyed post spin class.
Maria Tallarico
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