Mas Prim photographed by Marjon Lukje

Marjon Lukje is a Dutch vision engineer in television and photographer, trained at the Fotovakschool in Amsterdam.

Intuitive portrait photography

Most of Marjon Lukje’s work could be labeled as documentary photography, specifically travel documentary. She’s travelled around to photograph people of different social and cultural backgrounds. Her style, however, is defined by a very intuitive way of using the context of those photographed as a set rather than a background. Lukje shapes the world of her characters in order to tell their story.

Calmness

Although Lukje temporarily abandons her main subject in this short photo series of life at Mas Prim, her characteristic calm with which she shows us her vision is clearly palpable in these pictures.

6×6 film

Lukje chooses to shoot on 6×6 film with her Hasselblad.  By shooting with this old camera, every picture is thought through. This combined with the incredible softness of the light makes the Hasselblad the perfect camera to fit her style.

The results are these silky square (6×6!) pictures of our Bed & Breakfast. We just love them!

For more information about Marjon Lukje and her portfolio please visit www.lukjephotography.com

 

 

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Use the link below to sign up on Airbnb and you will automatically receive a € 35 gift certificate on Airbnb!

Your free travel credit will automatically appear as a voucher on the checkout page of your reservation request. This travel credit is valid for one year!

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MTB trails starting from Mas Prim

Information and rental

In Porqueres, at less than 6km away from Mas Prim there’s a MTB Centre which rents bikes and provides information about MTB trails in the area.

MTB trails starting at our Casa Rural

There are over 250 km of completely signposted trails in the Pla de l’Estany district. Are you planning to take your own MTB with you? There’s MTB trails of different difficulties and durations starting from our Casa Rural.

Low difficulty: trail to the lake of Banyoles

20km | 1’30” | +100m

Low difficulty route, which starts from the Pla de Martís in Serinyà, a big plain with amazing views to the French Pyrenees, and leads to the very side of the lake. Click to download the PDF map.

Advanced level: trail to Briolf

46,77km | 3’30” | +830m

One of the trails starting directly from Mas Prim is a quite difficult trail to Briolf. This one is a tour for people who really enjoy BTT because of the length and the hardness of some of its sections. Click to download the PDF map.

Moonshining Catalan style: the making of Ratafia

The Catalan national liquor is Ratafia, a sweet alcoholic beverage traditionally made out of many different spices, all to be found in the Catalan forests. It’s usually drunk after meals as a digestive or as a night drink (with ice).

While ratafias like the famous Russet, which is to be found in almost every Catalan supermarket, contain more than 20 spices, the most traditional ratafias are made with over 80 different kinds of herbs and (dried) fruits: young walnuts with their green peel still on them, lemon peel, clove, mint, rosemary, anise, thyme, sage, basil, lavender, and many, many more.

Although every region and family has it’s own recipe there’s one general rule: the making of ratafia starts on the day of Sant Joan. Sant Joan is a  national holiday on June 23rd, the longest day of the year, celebrated with fireworks and parties on the beaches along the Catalan coast. Also, Sant Joan is the day to look for the indispensable ‘herba de Sant Joan’: St John’s wort (the yellow flowers held by the girl at the right in the picture below).

Finding the ‘herba de Sant Joan’ is just the beginning: many days of hiking to collect all the ingredients will follow. In some villages, like ours, Serinyà, locals get together to collect them, turning it into a social event. The more experienced Ratafia brewers guide and teach the more inexperienced among the group.

After mixing all the ingredients with pure alcohol and sugar in big glass containers, they are put in the sun to rest for 40 days in the ‘sol i serena’: in the sun and quiet. After these 40 days the ratafia will have turned in a thicker, dark substance  with an 26-29% alcohol graduation and will be finally ready to be tasted, another social event to which groups of friends all bring their own ratafia to compare it to others and discuss recipes. 

Fancy a sip? Mas Prim has it’s own ratafia as well, made by Sterre’s mother Elisabeth!