Salt of Palmar is an adults-only Mauritian boutique resort ideal for lovers of design, food, travel, wellness and all things local.
Salt is a subsidiary brand of The Lux Collective (“TLC”) – a global luxury hotel operator headquartered in Singapore. TLC’s portfolio also includes Lux*, Tamassa, Socio, Café Lux*, Hotel Le Recif on Reunion Island and Ile des Deux Cocos – a private paradise island in Mauritius. The Salt brand, launched in November 2018, offers “a humanistic approach to hospitality” for the culturally curious by connecting its guests to the people of its destinations as much as the place itself.
Salt of Palmar, which opened its doors in 2018, is set within the precincts of Palmar – a traditional village, on the east coast of Mauritius Island. The property is on a miniature peninsula between two bays with calm turquoise waters. The landscape surrounding the Salt of Palmar property is dominated by small family plantations growing sugarcane and vegetables, with each often demarcated by old Indian silk saris ruffling in the wind.
After visiting the island in 1896, Mark Twain wrote, “You gather the idea that Mauritius was made first and then heaven; and that heaven was copied after Mauritius.” At only 61 kilometres long and 45 kilometres wide, Mauritius Island is known for its secluded beaches and verdant hills infused with rich culture and heritage.
The island’s charm not only lies in its idyllic natural beauty but also in its eclectic concoction of African, Indian, Chinese, and French cultures. This fusion is evident in its delectable cuisine, language, music and art. The signs along roads are often written in English, and at times in French, Hindi, and Chinese.
The hotel’s original structure was built in the style of a traditional Moroccan riad. “We had to bring these natural elements into the interiors,” says Mauritius-born and based architect Jean-François Adam, the man responsible for remodelling the property. He adds; “We reoriented all the beds to face the sea, and we redesigned the pool for a better connection to the beach.”
Meanwhile, artist Camille Walala brought the essence of the island into the interior design concept. “I was blown away by the vibrant colours around the island. People paint their houses in the most amazing tones that stand out against the emerald green of the plants and the ever-changing colours of the sky,” she says. “I wanted to marry these tones with my signature pop colours.”
As a result, the bright hues of the houses dotting the island, along with sunset pinks and sugarcane greens, appear throughout the property. The façade is painted peach with royal blue accents, the daybeds are vibrant turquoise with orange piping, and even the beach towels are canary yellow.
Camille also worked with local artisans to develop the entire range of furnishings at the hotel. Everything from the woven chairs by the pool to the rug in the library to mosaic tables, cushions, and sunbeds are bespoke. The hotel maintains close relationships with all the artisans, and guests are invited to participate in workshops at their ateliers.
Dining
Another highlight is Salt of Palmar’s signature restaurant The Good Kitchen. It has earned a reputation as a destination dining outlet that draws visitors and local Mauritians alike. It was one of the first places on the island to offer locally rooted yet globally inspired cuisine that caters to a variety of palates.
Its menu includes traditional Mauritian dishes as well as their vegan and raw interpretations. A standout is the Salt-baked fish, which is freshly caught and poached in seawater, then served in a coconut broth. Every item on the menu is crafted using fresh local produce. The only imported ingredients are those that cannot be grown on the island.
Likewise, on the à la carte breakfast menu, everything is made from scratch, from kombuchas to peanut butter and jams. The flaky pastries were first conceived in partnership with Du Pain et des Idées, a famous Parisian bakery, and adapted to incorporate local fruits like papaya and pineapple.
The hotel has three bars, located on the beach, at the pool, and on the rooftop. Each has a distinct identity with its own menu of cocktails and alcohol-free drinks inspired by the sea, land, and mountains of Mauritius.
Accomodation
In contrast to the rest of the hotel, the interiors of the 59 guestrooms have a more subdued interior to promote restful sleep. But playful splashes of colour are still found in features like fiery orange-red chairs and similarly hued tiled showers, plants in painted ceramic pots, and black-and-white striped cushions.
Every room is equipped with a custom mattress by Carpe Diem – a company founded by a Swedish chiropractor. There is a bespoke guidebook, a small selection of books by local authors, and a beach basket made from recycled plastics by local artisan Reotee Buleeram. The toiletries are all-natural and refillable.
Spa & Wellness
Natural products are also used in treatments at the hotel’s intimate spa, Salt Equilibrium. In addition to four treatment rooms, it has a Salt room for halotherapy. Complimentary movement activities, such as sunrise/sunset yoga classes, serenity beach walks, and beach volleyball, are frequently offered alongside more socially mindful events like workshops on food scrap regrowth and how to make bath fizzes. The resort also organises special wellness retreats headed by renowned visiting specialists.
Experiences
Beyond the property, maintaining a strong connection with and giving back to the local community is an integral part of Salt’s brand ethos. The hotel supports the nearby Laventure Technical School for the Disabled and also organises the “Skill-Swap Programme” – which offers guests the opportunity to share their skills and talents with the local community, and vice versa.
Previous exchanges have included a visiting interior designer giving local school children a class on art and a hairdresser teaching students about different ways to plait hair. An international journalist once gave a full-day writing session to aspiring writers, while an IT specialist conducted courses for departmental heads and a pastry chef taught Salt team members the art of patisserie.
In turn, these guests each participated in enriching workshops held by SaltShakers, a local nickname for the island’s artisans. Janine Espitalier Noel hosts pottery workshops, artist Dani Volbert gives painting classes, Selva Chinan offers the experience of planting vanilla, and the hotel’s own team members teach guests Mauritian sega dancing.
Salt of Palmar also shares technical skills with local students every quarter and invites them to the hotel for yearly lunches and activity days. A sponsorship programme for students’ education and nourishment is also managed by the hotel and supported by guests’ contributions.
Worthwhile destinations nearby include the Flacq Market, the island’s largest outdoor market with vendors offering everything from fabrics and clothing to food to handicrafts. The fishing village of Trou d’Eau Douce is known for its corrugated iron huts, mazes of picturesque streets, and friendly inhabitants. The hotel is a 50-minute scenic drive from the Sir Seewoosagur Ramgoolam International Airport.
