Overlooking the sea, in the valley that leads to the town of Calheta, there is a hectare of rough terrain that has been given new life. The different levels on which the land has been levelled, the terraces, have given this agrotourism resort its name, with a restaurant.
But the project's founder and mentor, chef Octávio Freitas, prefers to say that he has a restaurant with rooms, thus emphasising the presence of Razão, the restaurant at the Socalco Nature Calheta, awarded the National Tourism Prize in 2023 for gastronomic tourism.
Socalco Nature Calheta is a whole. And that whole endeavours to be sustainable. Octávio Freitas, who was also awarded a Michelin star for his leadership of the Desarma restaurant, emphasises the social responsibility behind the project. ‘Building required no destruction’, he emphasises. Each of the 8 detached houses, the rooms in the main house or the rooms with sea views set into a basalt wall have been adapted to the terrain.
The building makes use of the hillside's natural basalt. The property, the former home of an apothecary, was part of the grounds of a convent and has a centuries-old tradition in agriculture. This spirit is maintained, along with the use of light materials, with little impact on the landscape, where the houses blend in with their surroundings for a harmonious result.
All the units have solar panels, the lighting is done with LED bulbs, with presence sensors. There is thermal insulation and double glazing, which helps with energy efficiency. Rainwater and water from streams and springs is used on the property.
Sludge is treated biologically through a compact wastewater treatment plant. There is a biological pit for the reception and advanced treatment of waste water and a grease separator. The use of plastics has been minimised. All waste is recycled. The amenities in the rooms are supplied in reusable packaging. There's no shortage of examples.
The whole property recreates the old habits of an agricultural area in Madeira. The irrigation channels - the levadas, the land cultivated on levels - the terraces, and even the mix of plantations, with vines predominating, flanked by banana trees, aromatic herbs and fruit trees, whose produce feeds the restaurant, contributing to sustainability.
In addition, the Socalco Nature Calheta buys products from other small producers in the area, contributing to the circular economy. ‘There are a number of families who depend on Socalco,’ says the Chef proudly, giving the example of the car park that was rented to the parish of Calheta.
He also emphasises that the project is environmentally friendly. It reuses water, for example, invests in composting and develops subsistence farming and permaculture.
Food is one of the Socalco Nature Calheta's main focuses. In the morning, fruit, vegetables and herbs are harvested for breakfast and other meals. The vineyards provide the grapes that produce Octávio Freitas' signature wines. The entire menu is rewritten daily according to the bounty of the land and the products by local producers.
In short, only 20 per cent of the property has been built on. The remaining 80 per cent belongs to nature.
And all these measures are harmoniously integrated into everyday life. The client feels well-being and tranquillity and is invited to take part in the activities, visiting the grounds and even helping with the farming.
At the Socalco Nature Calheta, tradition and culture are the guiding principles, always in a sustainable and environmentally friendly way.
