SALT of Palmar

Luxury hotels can be leading culprits when it comes to wasteful living but SALT of Palmar are doing things differently. For one thing single use plastic is out. Guests are given refillable water bottles on arrival to fill from the hotels water filtered stations.

SALT also have their own on-site pesticide-free farm which supplies them with an array of fresh fruit, salads and particularly good tomatoes. They share part of the farm with the non-profit organisation Island Bio who empower local communities through skill building programmes and training in permaculture and agro-ecology. They’ve even set up a farm school in the neighbouring village where their own farmers share their knowledge.

Preserving the island and the people within it is important to SALT and they encourage you to connect with the food, people and culture of the island. All of the food you will eat at SALT is grown right there in the island of Mauritius and rather than stay horizontal by the pool all day (although that’s fine too) the hotel encourage you to get out and explore the island, meet the locals and even learn some new skills.

I was lucky enough to visit SALY earlier this year  to host a Zero Waste Cocktails and Canapé workshop at the hotel. I loved every minute of my stay and cannot wait to return.

LOCATION

Set along the flawless white sandy beaches on the East Side of Mauritius one couldn’t dream of a more luxurious location. Whilst many of the hotels in Mauritius encourage you to stay horizontal whilst you’re away (which is of course lovely too) the team at SALT really encourage you to get out and explore the island. In your room you’ll find the brilliant SALT guide book written by locals sharing places that are off the beaten track and allow you to experience the real Mauritius. Whether it be the best time to visit the markets, where to find the tastiest local street food or the most beautiful runs, walks and swims you’ll find a hidden gem. The SALT guide book covers the whole of Mauritius too so if you are sticking around the island for a while you’ll be in the know.

The Rooms

The rooms at SALT are simple, chic, serene. Designed by the artist Camille Walala they feature elegant lines and pops of colour. The ‘no single use plastic’ rule applies to bath products too with ceramic tubs replenished daily with locally made shampoos, body washes and my favourite SALT scrub. Shower caps are made with recycled corn husk and the paper packaging is made from recycled materials. Choose from a room overlooking the fabulous pool and palm peppered relaxation zone or one looking out to the ocean. Both are splendid.

The food

The food is some of the best food I have ever enjoyed. Not purely for a hotel (where in truth the food is often passable but rarely sublime) but indeed overall. Chef Rehad heads up the kitchen with a team of vibrant chefs eager to push boundaries on the traditional hotel food. Offering. Whilst there is no buffet (another bid to avoid food waste) there is something for all with classic Mauritian fish dishes (Marlin is the specialty and delicious) as well as sourdough pizzas and beautiful pasta dishes. What most impressed me was their generous range of vegan, vegetarian and raw dishes. Raw beet tacos came crispy and flavorful with a slightly smoked salted seed taco shell. The tahini raw slaw salad was a rainbow of crunchy vegetables dressed in a zippy gingery dressing. Both went perfectly with the fresh seabass ceviche, octopus carpaccio or (my favourite) josper corn with harissa mayo and grated manchego. The menu at SALT isn’t a case of either or it is about abundance. I learned that most guests opt for the flexitarian approach when ordering. The theme at breakfast echo’s the main menu with buttery rich pastries and chocolate infused loaves on offer as well as acai bowls, freshly made juices and even house brewed kombucha. Its worth noting that the pastry at SALT is also a cut above any you’ll try outside of Paris. The reason being that the bakers at SALT were trained by world renowned Parisian baker Christophe Vasseur of Du Pain Et Des Idees. You can even book a cooking class with the chefs which I highly recommend.

 Find out more about SALT of Palmar here.