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Official reopening of the Nay Palad sanctuary in the Philippines

Official reopening of the Nay Palad sanctuary in the Philippines

The Nay Palad Hideaway has reopened after months of preparation following its near-total destruction by Typhoon Odette in 2022. The resort was conceived by founder Bobby Dekeyser (former goalkeeper for Bayern Munich, founder of global furniture company DEDON… and now raising alpacas in Ibiza!) and his daughter Carolin, who is based in London. It is a model of sustainable luxury, with unique and exciting features at every turn.

Nay Palad, situated on the southeastern point of the Philippine island of Siargao between a white sand beach on the Pacific Ocean and an ancient mangrove forest, has undergone a complete redesign and reconstruction since more than 85 percent of the island was destroyed in 2022.

Enlisting the talents of renowned, award-winning designer and friend Daniel Pouzet – renowned for his incredible art installation structures – the team has created a socially-conscious home away from home, with a staff of nearly 100 percent Filipinos; ensuring that local traditions and timeless beauty combine with the highest contemporary standards of comfort, environmental and social responsibility.

Adopting the philosophy that “small is beautiful,” the new resort will feature 10 intimate villas ranging from one to three bedrooms, including the breathtaking Perlah Villa, which has its own private beach, pool, and treehouse, as well as a number of architecturally-distinctive spaces that promote wellness and the advantages of embracing a barefoot state of mind. In accordance with this philosophy, Nay Palad offers all-inclusive rates; an approach that enables each guest’s experience to be unique, with their time on the island being carefully curated and highly personalised throughout, encouraging guests to tune into their own rhythm, eat when and where they please, and fully immerse themselves in island living.

At the heart of the resort is an unwavering commitment to supporting the local community through a variety of on- and off-island programmes and initiatives. The daily menu is centred on freshly caught and grown ingredients, and all room amenities and products are derived from natural sources.

Source: traveldailymedia

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