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Kilindi

Kilindi is set on the north  coast of Zanzibar, a beautiful hour’s drive from Stone Town, on a unique, secluded  crescent beach of white coral sand, which is reputedly the most perfect on the  island.

The fifteen pavilions, spa and  restaurant are artfully appointed across the property’s 36 acres exploiting the  elevation and expanse of the land, to ensure each unit has uninterrupted views  over the 500 metres of beachfront, the ever-changing azure blues of the Indian  Ocean and time-honoured dhow routes, for which Zanzibar is famous. The plot has  been sensitively landscaped to retain the natural wilderness of the coast,  whilst the spa and each pavilion is enclosed within the walls of its own private  lush tropical garden, with plants specifically chosen to attract the birds and  butterflies native to the region.

Kilindi, in its entirety, has  been designed to subtly integrate inside and outside space in order to pay  homage to the extreme natural beauty of the location. Each pavilion consists of  a comfortable shaded baraza seating area, sun deck, an enormous wet-room with  rain-shower and two cooling plunge pools from which to soak in the views, one of  which lies at the foot of the spacious bed to naturally cool the room in concert  with the sea breezes. Logically-eco principles of architecture take the form of  domed roofs which deflect the heat of the sun and harvest rain-water that is  recycled into the bathrooms and gardens.

The restaurant, which overlooks  the 25 metre T-shaped infinity pool of the public area, is fast approaching the  acclaim to be the best in East Africa. Under  the management of, Russell Bridgewood and chef Richard Tewnion, the two  Englishmen have raised the bar of gastronomic experience in the region. Russell  comes straight from the helm of a series of award-winning restaurants in London (Brown Dog, E&O, Annexe 3, Pig's Ear)  and Richie has worked with such London luminaries as Jamie Oliver (Fifteen) and  Pierre Koffmann (Brasserie St Jacques) before running his own kitchen at  Bacchus. The emphasis is on fresh locally sourced produce, (supported by  Kilindi’s own market garden) and a generous homely atmosphere afforded by our  principles of all-inclusive exclusivity. A premium wine list also offers guests  the extra choice of the very best South African, Italian, French and Lebanese  classics.

Number of Rooms: 15

Price Guide: US$600 a Pavillion per person, per night.