After a complete renovation and surrounded by 25,000 square metres of gardens, the hotel chain kicks off 2024 by restoring the splendour of one of Barcelona's most iconic hotels. Designed by architect Carlos Ferrater and inaugurated during the 1992 Olympic Games, Gran Meliá has transformed the former Rey Juan Carlos I hotel into an urban oasis open to the city.
With a spectacular three-storey suite, three swimming pools and an artificial beach, the hotel will open its first restaurant in February, manned by Zalacain chef Iñigo Urrechu: Erre de Urrechu.
In spring, Grupo Beso will open Beso Pedralbes, the city's first Beso concept. Renowned bartender Erik Lorincz will do the same with the Chroma space by Erik Lorincz. With all this, Torre Melina aims to become one of 2024's leading luxury and leisure tourism names.
Immerse yourself in the swimming pools, designed to be an extension of downtown paradise. Walk barefoot through trees along white sand, a lake, and ponds. The new Torre Melina is a spectacular hotel and remembers its roots: it is named after the old 12th-century farmhouse on which the main building was constructed. It is in a privileged location in the upper area of the Diagonal, next to the Palau de Congressos de Catalunya.
Contemporary and functional, with 391 rooms, including 61 suites, 18 indoor and outdoor function rooms, and a private rooftop with 360º views. As well as access to Gran Meliá’s signature luxury amenities – including an exclusive RedLevel Lounge, spa and wellness facilities and restaurants – Torre Melina has several outdoor pools and a heated pool.
The majestic and robust structure of the hotel is spread over sixteen floors in the heart of the gardens designed by landscape architect Josep Fontserè i Mestre, who conceived the Parc de la Ciutadella and designed Barcelona's Born market. The abundant homages to architecture are also found inside the building, with a large vertical lobby that shows the floors of the rooms forming a set of polygonal lines that stagger the different surfaces.
Divided into 14 categories, from entry-level Deluxe rooms to the exclusive Royal Penthouse Suite RedLevel, the RedLevel rooms and suites are located between the 10th and 15th floors, giving them all magnificent panoramic views of the mountains or the city. Among these, the One Bedroom RedLevel Long Stay suites stand out. They feature a bedroom, a separate en-suite living room and a small kitchen.
On the 14th floor, the noble and elegant One Bedroom RedLevel Presidential Suite offers a large open area as a living room and a kitchen to make lunch, dinner and breakfast. Everything has been planned carefully in each category, from the furniture to the wooden panels that cover the walls to the bedding.
The jewel: The 300m2 RedLevel Royal Penthouse Suite is a three-storey suite with its own dining room, living room, kitchen and rooftop.
The new suites and the shared areas represent one of the hotel's most outstanding features after its renovation. The ASAH Studio by Álvaro and Adriana Sans, MHI partner and interior designer, has been in charge of the interior design, making it contemporary and conceived to make the rooms enjoyable while sophisticated. The team paid particular attention to the pieces and tones that facilitate fluidity and make light a protagonist in a lobby that doubles as an amphitheatre.
In this sense, the F&B spaces all offer an elegant and trendy atmosphere. Although the hotel prioritises the terraces for lunch, dinner or as a wedding venue in the middle of nature, the gastronomic options will be shaped both inside and outside the hotel in the coming months:
- Erre de Urrechu Barcelona: in this signature restaurant managed by Íñigo Urrechu, craftsmanship and experience merge with grilled cuisine. Located in the hotel lobby, this grill pays meticulous attention to the selection of ingredients, highlighting seasonal organic vegetables, wild fish and the most outstanding national and international meats. Diners can also enjoy an extensive menu with more than 200 wines.
- Beso Pedralbes: the Meliá brand is associated with the Beso brand, bringing the beach to the upper area of Barcelona. Located next to the Torre Melina pool, Beso Pedralbes will become the culinary space where guests can enjoy a complete experience with a taste of the sea and Basque embers in an all-over fun setting.
- Chroma by Erick Lorincz: Managed by Erik Lorincz, renowned as one of the industry's most outstanding and talented mixologists, Chroma will be one of Barcelona's hottest meeting points. Winner of the prestigious Best Bartender of the Year 2010 award, founder of the Kwänt Restaurant in London and with more than two decades of experience, Lorincz brings his innovative flavours and creations to the hotel's ground floor.
With these three gastronomic proposals, Torre Melina completes its kitchen with Gala and L'Amaranta, with an all-day dining service.
A few meters from the Polo Club of Barcelona, the David Lloyd Club Turó and Camp Nou, the new hotel by Meliá Hotels International’s luxury brand has been designed to open up to the city with an exceptional dining offer, as well as to offer a double experience: a perfect hotel for business travellers looking to disconnect in a unique natural environment, and for travellers visiting the city for pleasure and short and long holidays. “RedLevel guests can expect an even more personalised service. They will also have access to VIP spaces and unique amenities" explains General Manager Ramón Vidal Castro.
Just one year after announcing the addition of this iconic property to Gran Meliá's portfolio, the hotel chain opens the doors of the only establishment in its category in Barcelona: as the first Gran Meliá hotel and the twelfth property in Ciudad Condal, the opening of Torre Melina further reinforces the presence of Meliá Hotels International in the destination as a key player in the luxury hospitality segment in which architecture, gastronomy, art, design and the quality of its experiences shape the main cornerstones of the brand.
"A project as ambitious as this is symbolic, embodying the greatness of a city and paying tribute to the Olympic spirit that lives on three decades later," says Ramon Vidal Castro.
