The Four Seasons Anahita is a signature five-star resort located on 6km of shoreline on the east coast of Mauritius.
The resort opened on October 2008 and features a 6,741m-long, 18-hole golf course (designed by South African golf star Ernie Els), a spa and four restaurants. Prior to the start of construction, the project went under a stringent environmental impact assessment, which identified five protected indigenous plants.
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The Anahita Resort is now a nature reserve. Previous damage caused by sugar planting on this area of the coast has been remediated and the area has returned to its previous unspoiled state.
Four Seasons Anahita
The Four Seasons Anahita’s 123 villas, suites and residences, which are made of natural wood and volcanic stone, were designed to complement the natural surroundings.
The Beach villas, Ocean villas and Presidential suites are located on the private Ile aux Chats Island. The Mangrove Pool villas, Garden Pool villas, five and four-bedroom deluxe residence villas, and the three and two-bedroom garden residence villas are located on the main island. The royal residence villa and five and six-bedroom grand residence villas are located on a secluded peninsula.
Villa and residence features
The villas of the Four Seasons Anahita feature 100-107m² of outdoor space that includes a plunge pool, a covered patio with a dining area, a daybed and a garden. Each villa has an espresso machine, a 37in TV, a DVD player, wireless internet and an iPod docking station. Other facilities are private landscaped terraces and an open-air bathroom with a deep-soaking tub and an outdoor garden shower.
The Presidential suite features 280m² of additional outdoor living space with a patio / dining area, a daybed and a private swimming pool.
The residence has a dining room that seats eight people, a full-sized kitchen, a private study, three bedrooms (one queen-sized and two king-sized beds for a maximum occupancy of six adults and three children), three bathrooms, a private bar, a 37in plasma screen TV and a DVD player.
Spa at the Four Seasons Anahita
The Anahita resort’s full-service spa is positioned above the lagoon, capturing ocean breezes and the sound of waves. There are 12 treatment pavilions, each of which has its own private steam room. Eight are designed for two to share spa experiences.
The spa offers Ayurvedic treatment, a range of massages, facials and scrubs and a host of new age relaxation options. There is also a Wellness Centre that provides comprehensive fitness and health options.
Dining at Four Seasons Anahita
The Anahita resort has four restaurants. Acquapazza serves Italian cuisine and offers views across the lagoon. It specialises in seafood and has a private dining room.
Beau Champ, which overlooks the bridge across the lagoon to the Ile aux Chats Island, serves modern southern French cuisine and has an open concept kitchen and wine cellar. Bambou, which is located poolside, serves Asian and Mauritian cuisine.
Le Club serves drinks and light snacks adjacent to the golf course. O-Bar is located near Beau Champ and offers fine wines and spirits.
Meeting and conference facilities
The meeting room at the Four Seasons Anahita can accommodate up to 120 people for a classroom setting and up to 110 people for banquets. The resort also has an outdoor function area near the lawn, which can accommodate up to 150 people.
The resort’s pool and beach areas can accommodate up to 300 people for themed parties. The meeting rooms have state-of-the-art audiovisual equipment, projectors and high speed internet facilities.
Contractors
The developer of the resort is Anahita IRS Forty and the hotel’s designer was London-based Wimberly Allison Tong & Goo. The building services consultant was the WSP Group of London and the consulting engineer was Schneid Israelite & Partners.
The resort’s quantity surveyor was the MLC / D&A Joint Venture and the construction company was General Construction with the assistance of Group Five Civil Engineering.
The value of the construction contract was MUR360m. Construction began in August 2006.
