Timeless luxury comes together with an immersion into the surrounding nature at this new private island resort home to six restaurants and bars and a wellness sanctuary.
Drawing on the surroundings
Waldorf Astoria Seychelles Platte Island is now welcoming guests into its 50 seafront villas, from one to five bedrooms, and wealth of luxury facilities including six places to eat and drink, the Waldorf Astoria Spa and a fitness area. A curated line-up of local experiences connects guests with their surroundings.
Guy Hutchinson, president, Middle East and Africa, Hilton, commented: “We’re excited to introduce Waldorf Astoria to the Seychelles – creating a unique destination that beautifully integrates luxury hospitality with the natural beauty of Platte Island.”
“The resort provides unforgettable experiences for guests and features eco-programmes and partnerships, led by the island’s specialist marine biologist, which aims to preserve and protect the surrounding nature and marine life at this outstanding resort destination.”
Dino Michael, senior vice president and global head, Hilton Luxury Brands, said: “The debut of Waldorf Astoria Seychelles Platte Island represents an intersection between luxury, the highest echelon of personalised service, and eco-conscious travel.”
“The resort is a one-of-a-kind offering that creates unparalleled experiences and exceptional service, in a setting that is truly remarkable. We look forward to welcoming guests to the serene island sanctuary that is Waldorf Astoria Seychelles Platte Island.”
Local inspiration
In design, the resort is distinguished by architecture and interiors that blend modern luxury with touches of local inspiration and earthy hues. The resort’s villas take inspiration from the shell of the hawksbill turtle for their shape and the interiors reference coconut palm trees. The Waldorf Astoria sundial clock draws on the Moulin Kopra, a Creole melting pot, previously used on the island.
The resort’s restaurants and bars blend international and local flavours. Here, Executive Head Chef Jane-Therese Mulry has come up with the Creole-Latin culinary concept of Maison Des Epices, as well as the Asian and Mediterranean inspired cuisine of Torti and La Perle. Pastries and teas will be served at Parisian-inspired Peacock Terrace and cocktails will be served at Lalin. Moulin is opening with a ‘soil-to-soul’ concept later this year.
Experiences at the resort range from mixology, barista and cooking classes to fishing, taking part in eco-awareness programmes, setting sail on a blue safari and stargazing. Guests can make use of the Sea Scouts Kids Club and Marine Mavericks Teens Club, and retreat to Waldorf Astoria Spa where the architecture is inspired by the coco de mer. Wellness therapies are offered alongside guided meditation, yoga, and thermal facilities, with fitness facilities including a gym and tennis courts.
On the environmental side, villas are set back from the shoreline to ensure nesting turtles are undisturbed and several initiatives have been implemented to preserve and protect the flora and fauna. The resort uses a solar field to create renewable energy, gardens provide much of the fresh produce, and an on-site water treatment plant supports the reuse of water. The property has a resident environment manager and marine biologist and has established partnerships with local non-profit organisations such as the Island Conservation Society.
