Fancy a St-Tropez feel in the fog that is March, or any time, come to that? Head for Rosewood Guanahani & Spa on St Barth.
Fancy a St-Tropez feel in the fog that is March, or any time, come to that? Head for Rosewood Guanahani & Spa on St Barth. Since most of the 66-key resort’s 200 staff are young French folk, sensibly fleeing Europe’s climate for a season of sun, you are in the St-Trop mood from the moment you arrive.
You may need a glass of Billecart-Salmon at that point. Gustaf III airport is a bit of a roller-coaster (it’s the volcanic terrain, stupid, and the whole island is only 2,500 hectares), but, 12 minutes later at the 7.5-hectare estate, all that is forgotten. Settle into your cottage, a detached clapboard single-story affair painted buttercup, lavender, and turquoise. For most style, choose a 65sq m Ocean View private pool cottage.
Guanahani went through a three-year complete re-build after St Barth was devastated by Hurricane Irma in September 2017. Its owner, David Bonderman, obviously a little busy not only with TPG Capital and various funds but with his sports teams, told resort MD Martein van Wagenberg to do what it takes. Just make Guanahani not only as good as new but better than it ever was. Today it’s paradise, of good things and nature.
There are superb beaches immediately to hand. One’s the Grand Cul-de-Sac lagoon, ideal for swimming, kayaking, paddle boarding and snorkelling. Take a Morne Reserve immersive spa journey, strolling through an ecosystem at the Morne Reserve before an aloe vera wrap and massage. Go hiking, go shopping nearby – many of the 200+ boutiques rival those back in St-Trop.
Food time, forget the Michelin tonight, relax with ice-cold Domaines Ott Ch Romassan Bandol 2021 and fried calamari with garlic sauce. Go on to Franck Phélan St-Estèphe 2015 and a burger, Australian wagyu and 24-month aged Comté. Casual tonight and live it up tomorrow. There’s a Décadence breakfast menu. Who can resist the signature , Sense of Place, the eggs poached, served with sweet potato waffles, homemade smoked mahi mahi and 10g of caviar? Add a mimosa, justified for vitamin C (as if it is needed in this sun).
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