Maia, an ultra-luxurious resort in the Seychelles, may offer canoeing, fishing and snorkeling excursions, but our tip is to give them all a miss. This seven-month-old property is instead made for mooching on an opulent scale. Picture 30 sumptuous villas, spread over 12 hectares next to secluded Anse Louis beach, and appointed with every comfort. Private gazebos offer sweeping views of the Indian Ocean, but the scenery is best enjoyed from your own plunge pool with a glass of champagne. The service is designed for solitude seekers: you can stay cocooned, interacting with a personal butler whose discretion is matched only by his prescience.
Activities are best confined to the fabulous La Prairie spa—where treatments range from the unusual (vanilla exfoliation) to the utterly decadent (caviar wraps). Speaking of decadence, chef André Chiang at the Tec-Tec Restaurant blends his Taiwanese heritage with French training (Gagnaire and Robuchon are both on his CV) to produce a superb Franco-Asian cuisine, with touches of tandoor and creole. It doesn’t follow the “fresh and local” mantra of resort cooking. But it, like the Seychelles, is wonderful fusion. Villas start at $1,800 a night; see maia.com.sc.
From http://www.time.com/time/magazine/article/0,9171,1609484,00.html
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