St Regis Mauritius hotel is located on the south west of the island on a peninsular known as Le Morne. It is dramatically situated close to the base of a 556 metre mountain called Le Morne Brabant, which is a UNESCO World Heritage site. This volcanic creation dominates the views and creates a striking and powerful backdrop not dissimilar to the Grand and Petit pitons on the Jalousie beach in St Lucia, although there the gap between the two pitons creates a small beach and bay and there is less of an overwhelming feeling of space and scale (the Jalousie pitons are actually higher both at over 700 metres). The St Regis resort has around a kilometre of private beach and is neighboured by the Lux resort to the north and the India resort to the south. Overall the St Regis location is even better than Jalousie beach St Lucia, although both are stunning. On the peninsular to the north of Lux are two adjacent Beachcomber resorts (Dinarobin and Paradis)
As a summary of the main points, St Regis is a new, luxurious beach resort in a world class location on the Le Morne Peninsular. We enjoyed ourselves tremendously while staying there and would not hesitate to return, especially if feeling flush. It is a little more formal that we imagined given its beach credentials. We'd recommend the half board dining option and to skip lunch, unless you need to gain 5 kg a week. The restaurants are beautifully designed and in stunning settings. The cuisine was to a high standard, although there are some teething problems and the additional cost of the supplement dishes (Lobster, Angus steak for example) is extortionate even by central London standards in top restaurants. The senior staff does an exceptional job keeping you happy and solving any issues. The local staff is generally extremely helpful and polite, although there are slip ups from time to time, and a few of them could not understand my English. Given the teething issues, which I am sure will be fixed soon, the prices are not yet quite justified by the high but not perfect standards, especially in food & beverages. This really is a luxury resort however, and guests benefit from the astoundingly dramatic and beautiful location, very low guest density and new and well-designed and alluring exteriors and interiors.
The resort's main buildings are to the north and the guest room beach front buildings comprising four rooms in each stretch out towards the south, with the suites, grand suites and the villa furthest south. Chauffeured golf carts are available to drive guests around.
We were pretty disappointed to arrive at the hotel at around 8am after travelling for around twenty hours (door to door) and not to be offered a welcome drink by the concierge. Despite the emails I had sent a few weeks previously confirming arrival time and asking for a room to be made available our arrival seemed unexpected and resulted in the concierge making calls and us being left waiting while they were trying to sort something. Eventually, we were allowed to shower in the hotel guest bathroom facility, and given a complimentary breakfast. We would have substituted the free breakfast for the welcome drink on arrival, very readily. We were given the room ( a beach front junior suite) very early before their commitment to us at 14:00.
There is a plaque at the entrance to the 1904 bar stating that the hotel was opened by the prime minister in March 2013. This is a new hotel.
What we liked:
• The location - stunningly beautiful, peaceful and dramatic
• The rooms - beautifully and cleverly designed in a French colonial style with generous terraces with large patio doors that concertina open and a three and a half metre ceiling height (on the top level) with distressed light wooden beams. The equipment is to a high standard with a large and high spec Sony TV, and mainly UK sockets but also three sockets designed to accept pretty much any plug. The shampoo, body wash, conditioner etc. was high quality. The large (super King or Emperor) was gloriously comfortable with crisp cotton sheets and good quality summer duvet, if you like the AC on at night.
• Architecture and design of the buildings - French colonial style two level buildings with slate roofs. The elevations are painted in a light grey and white, and parts of the side elevation are in local basalt stone.
• Low density of buildings and guests - this resort was purposefully designed as luxury, and spacious.
• The beach
○ A chilled bottle of water and towels when you arrive at the sun loungers.
○ Long sandy beach with crystal clear water (albeit with a splattering of rocks and coral here and there)
○ Plenty of space
○ Occasional treats brought to you while sun bathing such as fresh fruit on a stick and sunglass cleaning
○ Stunning piton (Le Morne Brabant) creating a dramatic and stunning back drop.
• A lot of free activities - bike rental, boat trips for snorkelling near the Hotel Paradis, some free water skiing, free laser sailing, free canoes and pedal boats.
• Many of the local staff's willingness to go out of their way to help, including Gianni in the games room, Roody at the Welcome desk (Concierge) and the medical clinic.
• Hotel management's ability to act and resolve issues when brought to their attention, as well as "feel good" gifts such as complimentary bottles of wine, flowers to the room to make up for a problem encountered.
• The Iridium Spa - minimalist style with over-sized tall distressed white grey doors - this would be the design of my fantasy home. The interior designer did a spectacular job here, and I've never seen a spa I have liked so much.
• The Butler service took a while to get used to, but was a welcome service. We had most contact with Kavish who was charming, polite and helpful.
What we didn’t like:
• The design of the room (a beach front junior suite) was generally excellent with one significant exception - the wall separating the bedroom area from the bathroom area has an opening 2 x 1 metres. Effectively it means that the junior suite (& probably other rooms) has an open plan bathroom. There is a blind that can be lowered but acoustically it has no effect, and it means that occupants have virtually no privacy. It could work if the opening was fitted with glass, and better still if the bottom half of the glass was frosted. This style of bathroom in hotels is becoming increasing popular probably because it gives the impression of more space. The reality in my opinion is that it gives far worse living conditions. In my opinion open plan only works for kitchen / living room areas.
• Organization of the Food & Beverage
○ This may have been a factor of the relatively low room occupancy in the second week, and the two corporate groups staying there in the first week (e.g. KIA).
○ Sometimes appeared to us as haphazard and last minute
○ Lack of availability of all restaurants (sometimes due to a corporate group taking over a restaurant and sometimes due to a technical issue)
○ Many of the waiters were excellent and were easy to communicate with (e.g. Avinash). A few could not understand what I was saying (I have a received pronunciation accent, I would say) and others seemed weary - which may be because they were working long hours.
• Supplements for certain dishes were exorbitant. We were on the HB meal plan. For some starters and main courses there was a supplemental charge which was normally 900 or 1200 M rupees (£19 or £25). This is just the supplement, you've already paid for a main course and this is an additional amount for eating something truly luxurious. Comparing this to my local high quality restaurant, the Ledbury in W11, their starters are around £20 and the main courses are around £45. This is a 2 Michelin star restaurant in central London and the quality is astounding. In Le Manoir I paid a supplement for a Rock Lobster and avocado tartine appetizer, and it was good, even delicious but it was not spectacular and the supplement amount was absurd for what I got. There seemed to be no avocado, it looked a little like a Pret a Manger crayfish and avocado roll with the top half of the roll taken off, and there was no garnish. When I asked the waiter where the avocado was, he said he would get the chef, I said that that really was not necessary. The chef turned up at the table anyway along with an F&B manager (Laurent) and politely explained that after testing the tartine with slices of avocado, they had deemed that the avocado overpowered the lobster, and therefore had decided to spread the avocado on the roll, as a kind of paste. The main point is that when you are paying 1300 M rupees (£27) extra for a starter, make sure it is damned spectacular, and perfect in every way. The no-meal-plan price was 1940 Mrupees (£40), which is double the price for a starter at the two Michelin star Ledbury in Notting Hill. Avocado is a very mild subtle flavour very often accompanied with lobster, crayfish, prawns, so I am dubious about the chef's explanation of it being spread on the roll because it over-powered the lobster. And in the event that is accurate, then he should have changed the menu to make it clearer. I found at at the end of the stay that this tartine had been deducted from my bill.
• Operator for butler service: Half the time the operator did not answer the phone, and sometimes after ringing 2 or 3 times, and sometimes there was no call back at all. This is surprising given the low occupancy at the time. Also, sometimes when ringing, the line would simply be cut by the operator. I don't think this is good enough for a hotel of this standard. Assuming all three operators are on the other line with guests, (which seems doubtful given 30% occupancy and at 3.30 pm) then they should ask the guest to hold for five seconds, and tell the guest trying to get through, that they will call back in 2 minutes, or there should be some electronic queuing system in place. Additionally, they give wrong information such as the milk from the minibar is chargeable, and when you ask for a bath towel, a shower towel is brought, you call and explain that a bath towel is larger than shower towel, 6 new towels are brought, some of which are more shower towels and two are bath towels. The best operator during our stay was Anoushka, who was always charming and effective.
Restaurants and bars
There are 5 restaurants: Le Manoir (main restaurant in main building), Floating Market (Asian fusion with a prevalence of Thai), The Boat House (on the beach), Simply India (modern Indian cuisine managed by Atul Kochhar of Michelin starred Benares restaurant in Mayfair London) and Atsuoko (Japanese).
We were on the half board meal plan. Breakfast is at Le Manoir in a beautiful setting with many outside tables and overlooking the pool and on to the beach and reef. The breakfast is a high standard although there is room for improvement. There is a good selection of fruit, pastries, toast, coffee which is in a buffet style. The waiters ask if you'd like eggs and other extras, which is a supplement, so if you like crispy bacon and poached or scrambled eggs, then you have to pay extra for it. We never tried this option as the buffet options are extensive and anyone would have to have an enormous appetite to want to order extras on top, not to mention the St Regis supplement. One gripe is that they occasionally put out unripe cut Kiwis, which are picked up by guests and not eaten, which is a terrible waste.
At dinner you must wear long trousers and a long sleeve shirt. I managed to get away with wearing a smart polo top rather than the long sleeve shirt. The food at dinner was high quality in all the restaurants and we enjoyed every meal. There were occasionally minor omissions and hiccups, like forgetting one of the components, especially garnishes. We were told that the menus stay the same, and do not change (On the last night the menu was changed, but after 6 months, we were told). If I were the hotel manager I would allow the chefs some element of creativity which will make their work more interesting and improve the quality of staff, for example having one special of the day not on the menu, which should have a different main ingredient to the other existing dishes, or be substantially different to the other dishes. We were once offered a special at Le Manoir but it was similar to an existing dish. The settings for all the restaurants are undeniably stunning, and my favourite being the Boat House on the beach. I have never been to any hotel where all the restaurant settings are so spectacular. The closest being the Jalousie Plantation in St Lucia. Culinary highlights were the Boat House barbecue (on set days only), the Sea Bream curry at Le Manoir, the lamb starter at Simply India and the lobster at the Floating Market. We didn’t try the Japanese restaurant, for no particular reason. The beach bar is again beautifully designed and with an amazing setting. It was let down slightly by occasional poor service. I always enjoyed the music played there which was normally Café del Mar type eclectic chilled music, but on the last day after lunch, they started playing a local radio station for 15 minutes, which varied from French rap, to Rocky Eye of the Tiger, to Edith Piaf type music. It seemed to be a case of things start to slip slightly when the ex-Pat management are not around. At the same time it took 15 minutes for them to bring a fruit cocktail and a bottle of Badoit, in an empty bar with 3 or 4 staff standing around chatting. At other times the service was impeccable.
Excursions: Hike up Le Morne Brabont - 1500 M Rupees each - 12 people, 1 guide. It was not as difficult as the climb up Grand Piton in St Lucia, but we were exhausted afterwards, and shorts a bit damaged on the descent.
We stayed in a beach front junior suite. Choose between a ground floor one with immediate access to...
See more room tips
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC.