SALT of Palmar, a boutique hotel, and one of the LUX* Resorts & Hotels’ portfolio, is only open to guests aged 16 years and older. Located in Belle Mare on the east coast of Mauritius, the hotel prioritises mature experiences that follow the principles of wellness, health, sustainability and relaxation.
CEO of The Lux Collective, Paul Jones, says: “SALT was born from a demand for a more humanistic approach to hospitality – hotels that cater for an ever-growing audience of modern explorers and mindful travellers who travel to satisfy their curiosity and challenge their perception of the world.”
The hotel has a ‘wellness philosophy’ – visitors can join swimming and running clubs, practise yoga on the beach, and visit the hotel spa, SALT Equilibrium.
The spa focuses on the medicinal properties of salt, and guests can choose from an array of salts for pedicures and various other treatments. After time in the spa, guests can spend time in the Salt Room, breathing in salty air that can reduce congestion and open the airways. Salt’s anti-inflammatory and anti-bacterial properties can work to relieve the symptoms of colds and migraines.
Just a 20-minute drive away is the Bras D'Eau National Park, where vacationers are encouraged to begin their mornings with a walk through the forest.
When SALT of Palmar architectural designer, Camille Walala, saw Mauritius’s bright blue skies, pink sunsets, green sugarcane fields, and the paint colours used to decorate the houses in local villages, she was inspired to incorporate these themes into the colourful boutique hotel. Walala worked with local studio JFA Architects on the design to bring her vision to reality, reflecting the colours of Mauritius clearly in the design of SALT.
Environmentally friendly cuisine
Rated ‘VeganWelcome’ by travel website VeggieHotels, SALT of Palmar is the only hotel in Mauritius with hot and cold menus of vegan, vegetarian, raw vegan, gluten-free and lactose-free dishes. Guests can also opt to receive a copy of the hotel’s own cookbook, put together by the chefs in the SALT kitchen.
The kitchen also prioritises small-scale farmers in the region, sourcing ingredients from them and also utilising its own farm, which is five minutes from the hotel.
The SALT farm consists of hydroponic greenhouses, and guests can sign up for wellness talks and gardening classes to learn more about the agriculture of Mauritius.
Chefs use ancient cooking methods such as the charcoal grill, wok and tandoor. Every meal, including every sauce and dressing, is homemade either from produce from the SALT farm or from local farms.
“Being cooped up indoors for an extended period of time can be draining, so it is vital to maintain our physical and mental wellbeing in order for us to be at our best when spending time
with loved ones or at work,” says Raj Reedoy, GM of SALT of Palmar.
Guests can make use of one of the hotel’s kayaks or go snorkelling alongside an experienced diver, free of charge. There is also an aqua gym on offer.
For a fee, there is the option of speedboating, scuba diving, kite surfing, a photo tour, or discovering the beach on horseback.
Meet the Salt Shakers
Finally, SALT of Palmar prides itself in its team of Salt Shakers: people who run the hotel, its various facilities, and offer extra tours of the island on the side.
Guests meet the chefs, fruit farmers, soap makers, basket weaver, cheese maker, and seafood specialist in the region. They can also learn from the local potter, cultural tour guides, fisherman, fitness trainer, and internationally published photographer and writer, Paul Choy, through the Salt Shaker programme.