Rosewood Villa Magna has opened its doors, following a comprehensive redesign and refurbishment. Since 1972, the historic property has become a beloved local landmark, with the re-new opening marking the next chapter in the property’s history under the Rosewood Hotels & Resorts brand.

Situated in the heart of the Salamanca district on Paseo de la Castellana, the 154-key property offers 101 guestrooms, 49 suites and four signature suites, which feature personal gyms and saunas in addition to the largest private terraces in Madrid.

In line with Rosewood’s ‘Sense of Place’ philosophy, the property’s re-design honours the location’s sensibilities while incorporating contemporary elements, elevated amenities, innovative culinary experiences and the brand’s luxury standard of service.

This philosophy is achieved by drawing upon the history of the site, which was originally home to Anglada Palace in the 19th Century and the Villa Magna hotel in more recent years. Led by Spanish architect Ramón de Arana, the new design refocuses attention onto the building’s striking façade, which frames each guestroom from the exterior and adds a sense of grandeur to the arrival experience.

Refreshed by Australian design firm BAR Studio, the hotel’s interiors pay homage to the buildings that stood before it, while infusing a new, contemporary character throughout. Upon entering the property, there are subtle references to traditional Spanish design in the fabrics and colour palettes, while the hotel’s extensive art collection serves to tell stories of the building’s past with a modern twist.

The guestrooms continue to strike this balance between new and old by pairing signature design elements of Salamanca’s finest homes with the aesthetic of a contemporary Spanish villa. Muted colour palettes create a relaxing ambience and allow the views of Paseo de la Castellana to take centre stage, creating a sense of escapism from the city below.

The property’s gardens have been revived by landscape designer Gregorio Marañón, maximising the expansive green spaces nestled in the heart of the capital. Plants have been thoughtfully curated to match species found in the grounds of the old Anglada Palace, adorned with pergolas, sculptures and elegant fountains.

Additional amenities include a Rosewood Spa, offering a Turkish-style Hamman and treatments using authentic Spanish ingredients and practices. The spa is spread across four therapy cabins and one double to accommodate couples’ experiences, with a thermal area, jacuzzi and hydrotherapy pool.

There five F&B options all offer outdoor seating across the private gardens: signature restaurant Amós, led by Michelin-starred Chef Jesús Sánchez, serves Northern Spanish cuisine; day-to-night dining destination Las Brasas de Castellana offers everything from tapas to elaborate meals; on-the-go cafe Flor y Nata provides coffee and fresh pastries; bar and lounge concept Tarde.O showcases a selection of national spirits and traditional vermouths, extending onto the hotel’s open-air terrace bar, Courtyard.

Charles Morris, Managing Director of Rosewood Villa Magna, explains: “Working together with our brilliant partners, we were careful to preserve the historical nature of the property, while at the same time adding a modern and residential design ethos and intuitive service style that is synonymous with the overarching Rosewood brand.”

Radha Arora, President of Rosewood Hotels & Resorts and Co-Chief Development Officer of Rosewood Hotel Group, adds: “With its thriving culture, rich history and robust art and culinary offerings, Madrid is the ideal destination for Rosewood to plant its flag in the beautiful country of Spain and we are especially thrilled to bring the brand to this dynamic city with the relaunch of the iconic Villa Magna hotel.

“Rosewood Villa Magna is the latest demonstration of the brand’s guiding A Sense of Place philosophy: a transformation of a famed 19th Century building into a contemporary gathering place designed for both travellers and residents, that further embraces the local surroundings in all aspects of the project from architecture to service to food and beverage experiences.”