The Molino’s History


How did the Molino start?

Many customers ask us how Molino started and we have decided to explain here the story of how it began and its progress. The corn was stored in the area where rooms 5 and 6 are now and passed to the mill below because of gravity. At the top of the stairs in the hall, on the left is a small room. In the old days this room was covered with a curtain so that it was not known to exist and is where the miller kept the corn he wanted to sell on the black market.

Molino del Santo was an olive and corn mill 150 years ago. There were two stones to grind the corn, one of which is still preserved in the mill hall. In addition, there were two pedal wheels to use the energy of the water from the river. These wheels were under what is now the terrace.

Near the Molino chimney are the remains of the oven where bread was baked and sold in a shop where room 1 is now located.


Molino’s process

A completely different process for crushing the olives existed where the kitchen is now. The cone-shaped stones that were used to crush the olives are now at the back of the Molino terrace. When we renovated the building in 1987, we found many spaces underground where the olive oil was stored.

The Molino’s purchase

Purchased in 1970

Molino del Santo was abandoned for several years in the 1960s until it was bought by an American in the early 1970s. Fred Felty was a lawyer from Texas who used the Molino as a summer home. He worked at an American base in Rota writing the newspaper.
The great reform

Andy Chapell y Pauline Elkin

Andy and Pauline found Molino in 1986 when it was in use by Fred. They had seen several other plots before this one, but on arriving at Molino they realised that it was exactly what they were looking for for their project – a small centre for English people wanting to explore southern Spain. Fred’s asking price was out of their budget but he offered them a long-term alternative and so the contracts were signed in the winter of 1986.

With only five months to open Molino, this was a tense and difficult time for the two couples, especially as they did not have much money to spare. Friends helped, parents financed a little and the local workers were incredibly quick and efficient. Molino opened in May 1987 with only a week’s delay. After a lot of hard work and dedication, as well as very patient customers, Molino began to have a good reputation.

The Molino del santo hotel started with only seven rooms but it quickly became apparent that it would be more efficient to have more. Over the next fifteen years, the hotel grew to eighteen rooms. No more than three rooms have ever been built at any one time and the facilities have gradually been upgraded. Molino del Santo was a pioneering operation in this region of Andalusia and is still considered a good example of how to run a small hotel successfully. The hotel has received many awards over the years, from “Best Rural Hotel in Spain” to “Hotel with Best Quality Control” and “Singular Distinction” from the provincial government. Molino is proud to be included in many prestigious guide books and is ranked third in Andalucia on the TripAdvisor website. Today the Hotel is run by Ricardo Page and Luciano Valle. Ricardo is an experienced hotelier, having managed many of the best luxury hotels in cities such as Barcelona, Marbella, Monaco (Monte Carlo) and Porto. Luciano is an expert in real estate management. All the requirements to open, buy or transfer a hotel are anything but easy, as well as the management of accounts and staff recruitment. Ricardo and Luciano are in charge of adding a touch of exclusivity and will provide the hotel with all possible improvements.

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ADDRESS: Barriada estación S/N 29370 benaoján Pcia de Málaga.


Barriada estación S/N 29370 benaoján
Pcia de Málaga.


(+34) 952 167 151
(+34) 952 167 327



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