Four Seasons Mauritius Returns After 7-month Transformation
The resort unveils redesigned villas, new spa, refreshed dining, and sustainability projects ahead of its November reopening.
Photos: Courtesy of Four Seasons
Four Seasons Resort Mauritius at Anahita will reopen on Nov. 1 after a seven-month enhancement project that introduced redesigned villas, a new overwater spa, refreshed dining venues, and expanded sustainability initiatives.
“This renovation marks an exciting new chapter for our resort, where every space has been reimagined to connect more deeply with the beauty and spirit of Mauritius,” says Martin Dell, the general manager.
The resort’s 136 all-pool villas and private residences were redesigned by 1508 London, featuring lighter palettes, textured fabrics, and accents inspired by the island’s natural and cultural settings. The aim was to create a stronger sense of indoor-outdoor flow while updating the product to meet current expectations in the luxury resort market.
Food and beverage now spans seven venues, each designed with a distinct identity. Angara features Indian tandoor cooking, Awase combines Japanese omakase with pan-Asian dishes, and Radici offers trattoria-style Italian. Chaloupe serves Mediterranean cuisine inspired by the French Riviera, Ti Pwason brings a casual beachfront seafood option, and Blu’Zil focuses on sundowners. The Rum Library showcases local blends and botanicals, while La Plaz Beach Grill on Île aux Cerfs returns with its familiar formula of seafood and cocktails.
The newly built Oseyan Spa, situated above the lagoon, incorporates local traditions alongside global wellness practices. Its Royal Spa Suite includes a steam room, handcrafted stone tub, and private relaxation area, available by the hour. The spa adds to a broader wellness program that includes guided hikes, beach jogging routes, and fitness experiences framed around the natural setting.
Environmental programs have also been expanded. The resort has established a seagrass meadow nursery to support biodiversity and carbon capture, launched a seahorse conservation initiative, and begun producing mangrove honey as part of a wider bee preservation effort.
Golf remains a key component, with guests now offered a complimentary daily round on either of two championship courses: the Ernie Els-designed Anahita Golf Club or the Bernhard Langer signature course on Île aux Cerfs. Alongside golf, guests can access lagoon excursions, curated island outings, and a range of land- and water-based activities.
By updating its accommodation, dining, wellness, and sustainability offerings, Four Seasons Resort Mauritius at Anahita re-enters the market with a product designed to meet current demand while maintaining the brand’s established service reputation.
