HotelChatter

Considering the reputation of Spain's chefs, and the beauty of the countryside, we think this is a smashing idea. And as this travel agent told the Times, it makes sense:

“Let’s face it, chefs are control freaks,” said Virginia Irurita, whose bespoke travel agency Made for Spain plans routes for visiting gastronomes. “They know exactly what they want in terms of design and service, and they know how to train staff to achieve it every single day.”

The hotels mentioned in the article include:

ABaC, where the kitchen links the hotel's various areas.
Valdepalacios Hotel Gourmand, opened in 2007 with the help of Catalan chef Santi Santamaria.
Les Cols, consisting of a13th-century farmhouse and cluster of one-bedroom glass rooms.
Ca l’Arpa, featuring eight modern guest rooms and a 25-seat dining room run by chef Pere Arpa.
El Bulli Hotel Hacienda Benazuza, a sprawling estate with three restaurants under chef Ferran Adrià.
Hotel Atrio, Cáceres A 14-room art-filled hotel from chef Toño Perez and sommelier José Polo, opening September 1.

Chefs may be known for being high-maintenance control freaks, but somehow we think this trait will serve them well in hotel land. Also? It takes the whole 'chef's table' concept to a whole new level.

All in all, we think this trend is excelente—and we hope it catches on Stateside.

[Photos: Marco Pastori / ABaC Barcelona ]