DESIGN
Interior and exterior spaces are seamlessly linked , including in this F & B space .
LOCALLY SOURCED Local , eco-friendly products are used wherever possible , to ensure a smaller carbon footprint than if they were shipped to the Seychelles . The thread continues to the restaurants and bars , with views and local architecture emphasized .
The Ocean Kitchen concept is a fisherman ’ s hut , while the Koko Bar is a sealer club and the Rum Bar is based on the hull of a ship . As guests are a captive audience on the island , F & B is a critical aspect . “ We developed a ‘ home ’ feeling . No dress code , mix-and-match tableware with retro touches and many destinations to enjoy delicious , simple and healthy food ,” General Manager Edouard Grosmangin says .
But the ace is the spa , which opened in February . Constructed atop massive boulders close to the ocean , it comprises five double treatment villas that reflect the island ’ s ecosystem , colors and textures .
“ We never want to compete with Mother Nature ,” Anukularmphai says . “ When we
The Rum Bar matches the authenticity of spaces across the resort and provides a bit of whimsy and style with cabinetry .
Dining concepts replicate local culture like a sealer club and a fisherman ’ s hut .
38 hotelsmag . com March 2017