“Luxurious, secluded beach hotel on the side of a forested hill, where huge private decks give magnificent views of Ganchos bay”
There are 25 wood and stone cabanas scattered over the side of the hill, all with imperious views of Ganchos Bay and the Emerald Coast. The smallest Anhatomirim rooms are enormous and come with an open fire in the sitting room, walk-in wardrobes, excellent bathrooms with showers (but no bathtub) and walls of glass that open onto huge decked balconies, all of which look out to sea. They're rustic in style but feature all mod cons: a flat-screen TV, a CD and DVD player, a fridge, air conditioning and WiFi - if you can’t find it here, it probably doesn’t exist.
You may well wonder what more you get if you slide up the price scale. The simple answer is more space, a sauna and a Jacuzzi out on the balcony in the Arvoredo rooms; Villas and Special Villas also get small private sea-water pools and gardens, as well as 2 showers and a Jacuzzi. In addition the Special Villas have a wine cellar!
The décor in all is simple and uncluttered: big beds, fine Egyptian cotton, neutral colours, comfy sofas and oodles of light; or in 2 words: absolute luxury.
You can eat whenever you like; a complimentary buffet breakfast is served all day and they’ll bring it to your cabana, or you can drop down to the lounge. Predictably it’s a feast: fruits from the jungle, yoghurts and juices, cereals, cakes and homemade breads. There are croissants and rolls, waffles and toast, and eggs anyway you want them. If that’s not enough, there are 9 different cheeses and a selection of hams and salami. Don’t expect to go hungry.
The beachside restaurant serves à la carte lunches and dinners, with different menus each day. Lunch is informal, dinner is more of a spectacle. You get lots from the water - prawns, oysters, mussels, fresh fish. To give you an idea, here’s a taster, 3 of each course plucked from various menus; starters: baby squid with marinated tomato salad, oysters in lemon sauce or fois gras with fruit chutney; main courses: fillet steak with mustard and cognac sauce, asparagus risotto or grilled chicken breast with orange, ginger and shitake mushrooms; puddings: hot chocolate pie, strawberry soup or basil ice cream. If you want, you can dine in romantic splendour on one of the islands that's accessed by a pier. There’s only 1 table (with a dedicated waiter, décor and music provided) so you get the island to yourself. There’s an extensive wine list, too.
During the quieter winter months (June/July), the hotel often hosts gastronomic weekends with some of South America's finest chefs.