Serenity and birdsong are a way of life at this tropical paradise in Mauritius

I wake up to the trilling of birds, the melodic warbling signalling to my overstimulated brain that it’s time to relax and rest. I draw open the heavy curtains and admire the spectacular view: white sands leading to glimmering turquoise waters that seem to kiss the cerulean sky. The serene sight brings calm–much sought after in today’s exponentially busy times. 

I’m in Mauritius, an island country synonymous with sun, sand and sky. My home away from home for four days, the Four Seasons Resort Mauritius at Anahita, showcases the ideal island life: white sands, azure waters, tranquil lagoons, coral reefs, fresh seafood, and mouthfuls of blue sky. 

Standing outside the oceanfront villa, I look at the morning show that Mother Nature is putting on. The sun peeks out from behind the waves, the sky spans shades of red, pink, orange and yellow, and the rays sparkle over the undulating crests and troughs. The sunrise panorama over the ocean signals a new day, a day filled with possibilities, and so much to do—or not.

Most vacations tend to be itinerary-driven, involving hopping from place to place, checking out sights, and ticking off lists. At times, one reaches home in need of a vacation from the vacation! I had promised myself, on the six-hour plane journey to Mauritius, that this wasn’t going to be one of those times. I would use this resort-focused holiday to rest and refill, renew and recharge. 

Did I fulfil my promise? Let’s find out. 

Perched on the loungey daybed that allows me to immerse my feet in the private plunge pool, I manage to get more reading done in a couple of hours than I have in a month. I look up from my pineapple juice and enjoy a sweeping view of the serene Indian Ocean. 

Located about 2,000 km off the southeastern coast of East Africa, Mauritius is part of the Mascarene Islands. Volcanic in origin, the island is almost entirely surrounded by coral reefs—but the beauty can numb your senses after a while! 

The diverse island—often referred to as “paradise” by locals—is a melting pot of history, culture, adventure, wellness, wildlife, and culinary offerings. More than 60% of the population is of Indo-Pakistani origin, I learn, with most descending from indentured labourers brought here by the British during the 19th and early 20th centuries to work in the sugar industry.

“We used to be called Indian Mauritians; the others were African Mauritians, Sino Mauritians … Now we all call ourselves Mauritians,” the taxi driver Ram tells me during the 35-km drive to the resort from Sir Seewoosagur Ramgoolam Airport. 

“The resort was once wilderness; today, it employs 500 local people,” he informs. 

Situated in Beau Champ, Four Seasons Resort Mauritius at Anahita features accommodation that’s in tune with the beautiful surroundings. The Mauritian style of open-air architecture includes thatched roofs, wooden decks, and stone walls—all set within palm trees and tropical gardens. 

The resort has 136 rooms, including 90 villas, each with its own private garden, a plunge pool, and an outdoor shower. The luxurious amenities include a fitness centre, an overwater spa, a yoga pavilion, a private beach, and tennis courts. 

Martin Dell, the resort’s general manager, says, “The resort provides the perfect playground for bonding and meaningful connections through activities, both on and off our premises.” 

I walk down to Quiet Beach, a pristine white-sand beach that spans barely a kilometre. Surrounded by lush greenery and tropical trees (I spot papaya and banana), it’s a spot that encourages escapism. 

At the overwater spa, set on wooden pillars right above the ocean, I decide on a signature treatment: the 60-minute Mauritian Fusion Massage. I sip cold orange infusion and listen to the therapist. 

“For this, we combine meridian therapy, reflexology, and traditional Swedish massage. A ylang-ylang and coconut oil mix helps increase energy, release toxins and stress, and balance water levels,” she tells me. 

I ho-hum along, but I’m busy looking at the panoramic view the expansive windows offer. 

A couple of hours on, in the mood for a meal, I face an abundance of choices: eight dining experiences. Will it be cocktails and bites at Blu.Zil, Italian at Acquapazza, Mediterranean and Mauritian at Bambou, prime cuts at Upper Cut, Indian food at Chatkar, Japanese-Asian fusion at Umi.Zaka, casual beachfront dining at La Plaz Beach Grill, or fresh seafood at Lazy Fish? Choices, choices! 

Lazy Fish offers a chance to choose the seafood you want, and I decide on the Grilled Tiger Prawn, served with roasted vegetables, lemon butter sauce, and Creole rice. An array of chutneys—ripe papaya, tomato, and pineapple—along with a glass of white wine hit the spot. 

Over the next couple of days, I learn the impact the island’s mix of ethnicities and location have had on its cuisine. 

“The multicultural influences of Mauritius have created a true melting pot of flavours. The food is a true reflection of this diversity,” says Olivier Barre, the executive chef. 

Island influences are also obvious in another popular export: Mauritian rum. 

“The Dutch introduced sugarcane to Mauritius in the 17th century; the French and British sugarcane plantations made the most of the island’s plus points—the humid climate, the well-drained soil, and the arability of the land,” says David Iyapah, Bar Manager and Head Mixologist, Four Seasons Resort Mauritius at Anahita.

Iyapah teaches me how to use Mauritian rum—be it agricultural rums made from sugarcane juice or traditional rums made from molasses—in a variety of cocktails. I learn how to pull off a Chamarel Sbagliato, which uses Chamarel Vanilla Rum, mandarin liqueur, and prosecco; Limoncello Mojito, a blend of white rum, limoncello, mint, lime, sugar syrup, angostura bitters, and soda; and Chill on Quiet Beach, an amalgam of Agricole Rhum, Jägermeister, melon liqueur, litchi, and pineapple juice. 

The next afternoon, at La Plaz Beach Grill, located on a privately owned island, I linger on a bar stool swing over a Bwar Fre, a cocktail that includes coconut rum, coconut cream, and pineapple juice. 

A bit of my cocktail lesson comes to mind: “It’s necessary for a resort bar to be centred on rum, seasonal fruits, and new flavours.”

Keen not to spend time only lounging and gazing at spectacular views, I sign up for experiences at the resort: a short sailing lesson, a catamaran cruise, a cooking course, and an hour practising my swing at the golf course. 

Staying in has never been more enjoyable!

That evening, I find out that Four Seasons Resort Mauritius at Anahita is located in a fishing reserve area, affording opportunities to experience the colourful marine life along the surrounding reefs via snorkelling trips.

Rick-Ernest Bonnier, the resort’s ocean environment manager, is keen to maintain the region’s marine and environmental balance. He runs the Marine Discovery Program, designed to enhance guests’ knowledge through activities that spotlight the role that coral reefs and mangroves play in the marine environment.

“We have a small seahorse population in our waters along with other species of fish, corals. Guided snorkels help me introduce people to our wonderful marine life in the mangroves and on the reefs,” says Bonnier, who is spearheading a seahorse conservation project.

Later that night, sated after a meal at the Italian restaurant, I make my way along a dimly lit, forested path. The sound of waves rolling noisily against the sand beckons as I pass by Quiet Beach. Tomorrow, I tell them–I’ll come back relaxed and rejuvenated. In the morning, when it’s birdsong time.