Overall Impression “You are in for a great dining experience” opined the passenger next to me on the shuttle from the airport to Santa Fe when I mentioned I had a reservation at the Anasazi Restaurant. He was right.

The menu reflected the contemporary global approach of talented and imaginative head chef Martin Rios who weaved together continental and southwestern flavors with oriental touches to conjure up unique dishes that kept my palate intrigued throughout the meal. The restaurant was an integral part of the Inn of the Anasazi hotel. Located just off the lobby, it was accessed either from the hotel or directly from the street through a small, friendly bar. While both the lobby and the bar offered a decidedly southwestern atmosphere, the décor of the restaurant reflected the dinning experience: a sophisticated fusion of the cultures that shaped the area and discrete cosmopolitan touches.

The walls were made of stacked stone and adobe to create intimate dining alcoves while showcasing contemporary murals reminiscent of Pueblo petroglyphs. The comfortable wooden armchairs around the generously spaced, formally set white linen-clad tables would have been at home in the residences of Anglo or Hispanic nobility of old. But the romantically subdued lighting that still allowed guests to read the menu and appreciate every detail of their artistically presented meals was definitely state of the art.

The service was worthy of the outstanding food, perfectly paced to allow leisurely conversation, while never letting us want or wait for anything. The friendly staff mastered the delicate balance between being omnipresent and never obtrusive. There are many reasons to yearn for return visits to Santa Fe; dinner at The Anasazi, with its superb food and service and its romantic atmosphere is definitely one of them!

About The Executive Chef Born in a culinary family, Chef Martin Rios proudly recalls that the journey to his current position began in Guadalajara, Mexico, as a dishwasher in his grandmother’s restaurant. He received his formal training at the Culinary Institute of America, before working his way up the gastronomic hierarchy as chef tournant at the five-star dining room of the Short Hills Hilton in New Jersey, and the Park Avenue Café in Manhattan ( chef tournant , revolving chef, is an especially demanding position that requires proficiency in all culinary disciplines, from sauces to desserts). He went on to hone his expertise with an apprenticeship with renowned chef George Blanc, in Vonnas, France. While in France, he also worked with World Pastry Champion Jean-Marc Guillot. Prior to taking over at the Anasazi Restaurant in 2006, Chef Martin was executive chef at the Old House, then the only AAA four diamonds restaurant in New Mexico, and at the Eldorado Hotel.

Among his many accolades Martin Rios was one of seven chefs nationally, and the only one in New Mexico, to receive the 2001 Robert Mondavi Culinary Award of Excellence. Since joining The Anasazi Restaurant, he has garnered such coveted honors as both the New Mexico Restaurant Association Chef of the Year and New Mexico Lodging Association Culinary Professional of the Year in 2007.

Executive Chef Martin Rios

Handicapped Access The restaurant was located on the ground floor and wheelchair accessible .

Location Off the lobby of the Inn of the Anasazi hotel

Opened-Renovated The restaurant opened along with the Inn in 1991. It was completely renovated, and the menu refocused to its current level in 2006.

Owned And Managed Rosewood Hotels and Resorts Management Company of Dallas, Texas owned and managed the property.

Size The Anasazi Restaurant seated 92. It employed a kitchen staff of 15 and a serving staff of 20.

Type Of Restaurant Luxury gourmet dining, contemporary Southwestern cuisine with oriental influences and French flair.

DÉCor-Ambiance The restaurant was characterized by casual elegance, with refined Southwestern flair and romantic atmosphere.

Cellars Wine And Alcoholic Beverage Selection The wine list included well priced selections from the main wine regions of France and Italy, as well as Spain, California, Chile and Argentina, in a broad range of prices. A variety of them was also available in half bottles or by the glass. There were several choices of Epernay and Rheims champagnes. Good quality California sparkling wines were available in half bottle. The restaurant also offered a broad section of bar drinks.

The wait staff was knowledgeable on the various offerings on the wine list. When in doubt they were prompt to consult with a more expert colleague to ensure that they shared correct information.

Meal With Chef Rios’ creativity apparent on the menu, selection threatened to become an insoluble dilemma. To sustain me through the decision stage, the chef sent a lovely amuse bouche (palate teaser): a seared giant diver scallop garnished with a julienne of leek and shitake mushroom topped by one crisp strand of emerald green broccoli for an interesting variety of textures. It was served on a silky tangerine-merlot reduction that developed to finish with a discrete bite. Its complex taste and generous size could have made it an appetizer in its own right.

Because I cannot resist the lure of an imaginative risotto, my appetizer selection was the Maine Lobster and Autumn Squash Risotto. It arrived al dente yet beautifully creamy, enriched with a duxelle of chanterelle mushrooms and flavorful truffle froth. While I relished every grain of my risotto, I may have been eyeing one of my dining companions’ Leek and Pacific Oyster Bisque a tad too covetously. My own half portion of the velvety nectar materialized in front of me. It was enriched with a crisp lobster beignet for contrast. Sublime! For my entrée, I selected the Hawaiian Big Eye Tuna, which I requested very rare. It arrived flawlessly so, yet hot in its crunchy mustard-shiso crust, served with a caramelized julienne of sautéed English cucumbers and leeks.

For dessert, I was spared the trauma of yet another selection. The chef had thoughtfully prepared for our table an assortment of the most popular desserts on the menu. In addition to a Bourbon-Vanilla Crème Brulée with strawberry-mint compote, we enjoyed Maple Roasted Anjou Pear Dumplings served with Coconut-Banana Panna Cotta and a warm Mexican Chocolate Soup. Finally, there was the decadent Gianduja Chocolate Cake, a milk chocolate meringue cake topped with a white chocolate caramel cream. This merely served as a base for the chocolate ice-cream and cider-piñon purée. While this assortment was not officially on the menu, it could be obtained by prior arrangement.

I limited my dinner wine selection to one unusual California white: the Caymus Conundrum. This intriguing proprietary blend of sauvignon blanc, chardonnay and muscat canelli had a fragrant flowery nose. Its palate started pleasingly light to develop into a juicy medley of tropical fruit flavors with just the right amount of acidity to enhance my seafood and fish menu selections.

Reservations Strongly recommended, especially on weekend and during the summer season.

Date Of Review February 2008

Reviewers Article and photographs by Josette King

Service Our charming waitress, the ever-vigilant Bailey went to great length to anticipate my wishes and answer my questions. While ordering my meal, I had stumped her with a query: “What is shiso?” (this seasoning was part of my main course). She later appeared at my side during a break in our dinner conversation with an Internet search print-out of the description and image of shiso (an herb of the mint family mainly grown in India and East Asia). That’s service!

Would You Dine There Again-Recommend It? Yes

Overall Impression Discretely tucked away on a quiet side street a few steps from the bustle of the Plaza, Inn of the Anasazi was a haven of romance and casual luxury in the historic heart of Santa Fe. Its classic pueblo-style facade punctuated by round vigas (rough pine beams protruding through the walls) hinted at the finely crafted cliff dwellings of the ancient cultures that gave the hotel its name ( Anasazi is Navajo for ‘Ancient Ones’). The inspired interior design of the hotel integrated Native American, Hispanic and Anglo artistic traditions to capture the unique charm of this most romantic city.

From the moment I stepped into the sun-filled lobby, I had the impression that the staff would do their best to ensure guests would enjoy every moment of their visit. The attentive welcome of the reception staff in smart black western attire was as warm as the log fire in the adobe fireplace that dominated the lobby. Every space in the common areas was cozier that the next, presenting me with a delightful dilemma: should I daydream a while by the fire in the intimate wood-paneled sitting room or settle with a book in one of the overstuffed leather armchairs clustered around the spacious library? I opted instead for a stroll along the wide hallways filled with the works of local artists in displays worthy of the better Canyon Road galleries.

But it was in my room that I could fully grasp the extent of Inn of the Anasazi’s superb hospitality. I walked in to find the gas log already lit in the traditional corner kiva fireplace and a display of huge chocolate-dipped strawberries awaiting my arrival. This was merely a prelude to the many thoughtful treats I would enjoy throughout my stay. The range of amenities was the most comprehensive I have encountered anywhere, including a DVD library for in-room viewing and digital cameras for guests who preferred to travel light. The evening turn-down service was equally thoughtful. In addition to the bathrobe ready at the foot of the bed, there were slippers set on a white linen rug, freshly baked cookies, bottles of designer water on the bedside tables, a native fable bedtime story on my pillow, and a humidifier was turned on to counteract the dry air of the high desert. Then there was the bed itself, a king-size four-poster domain with a mattress so thick it required a step to climb into it; and bedding so lush it was an invitation to sloth!

With its outstanding comfort, discretely romantic decor, seemingly endless array of thoughtful amenities and flawless service, Inn of the Anasazi was a unique boutique hotel I thoroughly enjoyed for a relaxing solo winter get-away. Guests included a gathering of friends, families on skiing holidays at the nearby slopes and honeymooners. Now I yearn to return in the summer for the opera, in the spring to explore the ancient ruins a few miles out of town, and in autumn for the native crafts markets; or perhaps I could just move in?

Class Of Accommodation Boutique luxury hotel.

Concierge Judy Neff

Connectivity It was easy to connect to the internet with the Inn’s complimentary wireless internet access which was fast and reliable. A computer was available for guests use in the business center. My cellular phone connection was excellent.

General Manager Marcie Lieberman

Handicapped Access All public areas were located at street level. All guest rooms were accessible by elevator.

Length Of Stay Four nights

Location Inn of the Anasazi offered one of the best locations in town. It stood across the street from the Palace of the Governors, half a block off the Plaza, with the Museum of Art, the Georgia O’Keeffe museum and many noted galleries and restaurants within a block or two. Canyon Road was a pleasant fifteen-minute walk away.

Owned-Managed Rosewood Hotels and Resorts Management Company, Dallas, TX

Size The hotel was a self-contained three-story structure. The first floor housed all common areas, with the 57 guest rooms distributed between the two upper floors. It employed a staff of 125, including 20 restaurant and 15 kitchen staff.

Year Open-Renovated Inn of the Anasazi opened in 1991.The latest renovation of the entire property was completed in 2007.

Lobby And Common Areas The lobby and common areas were decorated in traditional Santa Fe style: a harmonious blend of Southwestern and Native American decor that created a warm and welcoming atmosphere. The flagstones of the lobby made way to wide plank wood flooring in the sitting room and library, with bright Navajo rugs scattered about. Each public room was graced with a large white adobe fireplace and high vigas and latillas ceilings (small peeled poles used in spaces between vigas ). Oversized leather armchairs and sofas mingled with heavy wooden chairs upholstered in natural hand-woven fabrics. Paintings, carvings, textiles, baskets and potteries from the Inn’s collection representing artists of New Mexico’s multi-cultural heritage were displayed throughout. Tall sculptural cacti in terracotta pots stood guard in the corridors adding whimsical touches of greenery.

The large French doors to the library were striking polychrome carvings that echoed the bold color splashes of the native rugs underfoot. Large bowls and baskets crafted by local artisans were filled with colorful apples and scattered about like pieces of edible art. Most stunning was the two-story-high water-wall in the center of the building. Constructed entirely of stacked local stones that took on a golden sheen under the rippling water, it doubled as a giant humidifier while its murmur delighted the ear.

Bathroom The bathroom was a long rectangular room with Saltillo-tiled floor. Double sinks were set in a thick butterscotch-colored marble slab topped with a large wall and a make-up magnifying mirrors. The opposite wall housed a large bathtub and shower with high quality European fixtures. At the far end of the bathroom, the commode was concealed behind a half wall. The towel rack above it held a stack of some of the plushest, largest towels I have every encountered in a hotel.

Room My spacious 500 square foot (47 square meter) deluxe room, Number 328, was a delightful microcosm of Santa Fe charm. It was bathed in the radiant high desert sunlight filtering through three double-width gauze-draped windows. The superbly comfortable wrought iron king-size four-poster bed was flanked by two wooden bedside tables, each with its own reading lamp. The foot of the bed was outlined by a sofa upholstered in butterscotch-colored velvet, with red hand-woven native toss pillows. In front of the sofa, a large pine table doubled as a writing desk. A native rug in coordinated colors enhanced the wide plank floor. A chaise covered in natural cow-hide, a stone-topped side table and wrought-iron floor lamp invited lounging by the gas-lit corner kiva fireplace. A large armoire held a high definition television and a DVD player, a full coffee service, a well stocked mini bar and a set of storage drawers. Every light in the room was controlled by a dimmer switch to best suit the mood of the moment.

Restaurant The Anasazi Restaurant carried through the elegant southwestern style, relaxed atmosphere and attentive service that were the hallmark of the Inn. Breakfast, lunch and dinner were served daily, as well as Sunday brunch. I thoroughly enjoyed my breakfasts there, with eggs always done precisely as I ordered them, and home-made granola so nutty and flavorful that I wanted to carry a bag of it for snacks on the run. But it was at dinner that the kitchen of Anasazi’s award-winning chef Martin Rios really sparkled (see separate review). Reservations were recommended for dinner, as Anasazi Restaurant was a favorite of local residents, hotel guests and tourists.

Amenities The variety and quality of amenities was exceptional; starting with a personal welcome note from the management waiting in my room when I checked in, along with a variety of enormous chocolate-dipped strawberries and two personal size bottles of Fiji water. The water was replenished each time the room was serviced, with more available on demand. The clothes closet held the standard ironing board and iron as well as two superior quality bathrobes, two pairs of bathroom slippers, an oversized umbrella, a floor safe large enough to hold laptops and cameras, a hair dryer and a spare box of tissues. The in-room coffee service included coffee filters and jars of loose caffeinated and decaffeinated coffees, so that I could brew my morning cup to my preferred strength, a variety of sugars and artificial sweeteners and an assortment of black, green and herbal tea bags. Individual servings of dairy creamer were stored in the mini bar.

In the bathroom, the Inn again exceeded my expectations. There was a generous assortment of the Inn’s organic Eucalyptus and Piñon facial and body soaps, shampoo, conditioner, bath gel and body cream as well as a great honey body exfoliant and individually wrapped make-up remover towelletes. A choice of complimentary morning papers could be delivered to the room.

The Library held a comprehensive collection of books on Southwestern art, history and culture; mulled cider was served there all afternoon. Bottomless bowls of fresh apples were always nearby, at the reception desk and in multiple locations in the common areas and the hallways leading to the guest rooms. A small collection of recent and classic DVDs was available on loan at no charge from the front desk, as was the use of the latest models of Canon and Fuji compact digital cameras. The staff would download the pictures onto a CD for guests, or mailed the CD to their home.

Facilities Anasazi Restaurant and Bar, and business center

Other The Inn was recognized for its sustainable development and responsible tourism practices, starting with the construction of the building. The builders utilized the steel framework of a structure previously on its site and used locally sourced, non-toxic building materials including organic paints, to minimize environmental impact. Most of the furniture was produced by local artisans. Responsible practices included use of low water and low energy fixtures, and toiletries produced by a small local community, using native herbs and other organic products. A majority of the food used in the restaurant was procured from local organic farms.

Inn of the Anasazi donated excess food to homeless shelters and composted table and kitchen scraps and forwarded them to a local organic pig farm. The Inn’s responsible tourism practices have been documented in case studies by the Global Sustainability Institute at the Royal Melbourne Institute of Technology (RMIT) in Australia and the East Midlands Regional Assembly for Sustainable Design and Construction in the U.K.

Inn of the Anasazi has received a number of recent industry awards including: 2006, 2007 and 2008 Condé Nast Traveler Gold List, AAA Four Diamond Award, 2006 and 2007 Mobil Four Star Awards and 2008 Travel and Leisure: 500 World’s Best Hotels recognition.

Cleanliness Excellent

Date Of Review February 2008

ReviewersArticle and photographs by Josette King

Service Outstanding! Every member of the staff I encountered was genuinely friendly, courteous and efficient; they seemed to be thinking ahead to ensure that my needs were met and often anticipated. Everyone I came in contact with greeted me by name and remembered my preferences for the remainder of my stay. The desk staff and concierge were always available and attentive to the smallest request.

Would You Stay There Again? Yes

Overall Impression When Spanish colonists founded Santa Fe four centuries ago in what is now northern New Mexico, they settled in an area where native culture had already been flourishing for over a millennium. Today, this rich and diverse history is evident at every turn. With its population of 70,000 mainly Hispanic, Anglo and Native Americans, Santa Fe has evolved into a vivid city of graceful apricot-colored pueblo-style adobe buildings strung along narrow, easily walkable streets. Its unique blend of cultures, arts and ancient traditions, its old-world charm and its spectacular location under the cerulean blue sky of the southern Rocky Mountains have made it a world-class tourist destination that attracts over one million visitors each year.

The Georgia O’Keeffe Museum, the largest single repository in the world of the works of this major American artist, is located in the center of town, a few steps away from the Plaza. Just two miles away on Museum Hill, four museums are clustered around a central plaza, including the Museum of Indian Arts and Culture and the Museum of International Folk Art. Additionally, there are 250 art galleries downtown around the Plaza as well as along Canyon Road. This legendary mile-long stretch of galleries features seemingly every type and style of visual art. Santa Fe is said to be one of the largest art centers in the country, after New York and Los Angeles.

For music lovers, Santa Fe is best known for its opera season, a summer tradition that goes back half a century, with daily performances from late June through August. The Santa Fe Opera is a spectacular amphitheatre in the hills just north of the city, with sweeping views of the Sangre de Cristo and Jemez mountains and breathtaking sunsets. But the Santa Fe music scene doesn’t stop at opera. The Chamber Music Festival runs from early July through late August. In addition to traditional chamber pieces, it features modern, jazz and world music. At the other end of the musical spectrum, the Annual Traditional and Blue Grass Music Festival has long been a late August tradition.

The culinary arts also flourish in this unabashedly creative city. On my latest visit, whether I was yearning for multi-star contemporary or classic cuisine or just a quick bite with a southwestern flair, my main challenge was to select from a list of acclaimed eateries too long to work my way through in one single stay.

To renew the body, mind and spirit after so much artistic stimulation, Santa Fe is home to several spas where therapists recreate the ancient remedies and rituals of the Southwest, while others offer treatments grounded in timeless traditions from as far away as Indonesia and Japan.

For all its seemingly inexhaustible wealth of artistic treasures and activities, its memorable restaurants, sensuous spas and breathtaking Rocky Mountains vistas, Santa Fe has maintained the laid-back atmosphere of a high desert small town. I fell in love with the city on my first visit two decades ago, and have returned several times over the years. Whether for a gathering of friends, a romantic get-away or a rejuvenating solo retreat, I always enjoy its warm welcome and unique charm.

Cost Of Visiting Reasonable to high

Currency U.S. Dollar

Electrical Current 120 Volt

How To Get There The Santa Fe Municipal Airport is nine miles (14 kilometers) southwest of the city. There were several daily flights to and from Denver, Colorado, via regional carrier Great Lakes Airlines. However, most travelers may find it more convenient to fly into Albuquerque International Sunport, located 60 miles (96 kilometers) south of Santa Fe and with daily non-stop flights by major U.S. airlines from their gateway cities. Several reliable shuttle services ran hourly throughout the day between the airport and major Santa Fe hotels. Advanced reservations were recommended. Amtrak’s Southwest Chief train service stopped in Lamy, 18 miles (29 kilometers) south of Santa Fe, with shuttle service available to the city.

Location At an altitude of 7,000 feet (2,133 meters) in the Sangre de Cristo mountain range of the Rocky Mountains, in northern New Mexico, U.S.A.

Technology High speed internet connectivity was widely available. Cell phone reception was excellent wherever I went in the city.

Time GMY/UTC minus seven hours (e.g. U.S. Mountain time)

Transportation In the downtown area, most tourist attractions were located within easy walking distance of the Plaza and each other. To visit further a field, the local transit agency Santa Fe Trail operated eight bus routes that served most areas of the city, including Museum Hill. The routes originated at the Downtown Transit Center, one block west of the Plaza. While it is possible to drive in the center of town, traffic on the narrow one-way streets was a challenge, and parking even more so, especially during the height of the tourist season.

Shopping And Souvenirs After gallery hopping and luxuriating in spas, shopping was one of my preferred pastimes in Santa Fe. The range of temptations was vast. Clothing and accessory boutiques abounded, carrying a wide array of contemporary, western and native styles as well as trendy fashions from around the world. For native jewelry and craft, my favorite stop was the open gallery in front of the Palace of the Governors, where American Indian artists offered a broad selection of handmade turquoise and silver jewelry, beadwork and pottery. The vendors were screened by a state agency to ensure their work is authentic and that either they or members of their family made the goods. The choice changed daily as the vendors were selected each morning through a lottery system. Prices were substantially lower for comparable articles than those in the shops around the Plaza. There was also a limited opportunity to negotiate prices with the artists.

Tourism Highlights There were a number of museums of note around the Plaza. In addition to the Georgia O’Keeffe, the Museum of New Mexico was well worth a visit. Located in the Palace of the Governors, it showcased the history of Santa Fe. The Palace itself, an historic treasure built in the early 17 ^th century, and the oldest public building in America, deserved a visit. In the next block, the Museum of Fine Arts displayed collections of Southwestern art in a two-story Santa Fe style adobe building with a lovely interior courtyard.

On Museum Hill, the Museum of Indian Arts and Culture featured an outstanding collection of classic and contemporary Southwestern Indian pottery, baskets, weavings, paintings, sculptures and jewelry, and a comprehensive permanent exhibit tracing the life of American Indians from Paleo-Indian times to the present. Next door, the Museum of International Folk Art showcased the largest international folk art collection in the world, with more than 130,000 objects from 100 nations, including a remarkable collection of antique toys.

I especially enjoyed strolling along Canyon Road and weaving in and out of the many art galleries through beautifully landscaped courtyard filled with sculptures ranging in style from the classic to modern and whimsical, and from life size to colossal. With the mountains as a backdrop, the entire area had the feel of a giant casual indoor-outdoor museum.

Date Of Last Visit February 2008

ReviewersArticle and photographs by Josette King

Would You Visit Again? Yes

Overall Impression Nirvana is often defined as a state of bliss and delight. Absolute Nirvana, an intimate luxury Indonesian spa in Santa Fe, New Mexico, lived up to the promise of its name! I had been especially attracted by Absolute Nirvana’s reputation for unwavering environment-friendly practices. The opportunity to experience a traditional Lulur, the sumptuous treatment once reserved for Javanese princesses on the eve of their wedding may have had something to do with my interest as well.

The spa was centrally located a few blocks away from the Plaza and a ten-minute walk from my hotel. The reception area was in a thoughtfully restored Victorian house. There, I was warmly welcomed by spa owner Caroline Lee and manager Jocelyn Stein who were reviewing the agenda for the day ahead when I arrived for my morning appointment. After a friendly chat with Caroline in the cozy, sun-lit parlor, she escorted me to the treatment building, a few steps along a garden path, where she introduced me to my therapist. Meanwhile, she shared with me how she had been inspired to bring Nirvana to Santa Fe while enjoying similar spa treatments during a visit to Bali. Upon her return, she turned to international spa consultant Christa Obuchowski to help her create the timeless enclave of oriental serenity where I experienced some of the most extravagantly self-indulgent treatments I’ve ever had.

As soon as I changed into an attractive cotton batik kimono, one that was actually the right size for me, such was the personal attention to details here; my day started with the traditional prelude to the Lulur: a ritual foot bath and massage and a few sips of pure essence of the Champa flower, a nectar that smelled and tasted of jasmine. Two hours of bliss followed. With its outstanding array of exotic treatments and its serene South Seas atmosphere, Absolute Nirvana was an impromptu holiday to Bali, without the inconvenience of a two-day air journey and with the added bonus of an eco friendly facility. It raised my future spa experience expectations so high as to render mundane by comparison my subsequent visit to a conventional luxury spa.

Handicapped Access A few steps up were necessary to access the reception area. The registration process could be accomplished at the spa, a ground level building that was wheelchair accessible.

Location Four blocks from the Plaza, in the historic East Side of Santa Fe

Managed Jocelyn Stein

Number Of Staff Absolute Nirvarna employed a management team of three, plus two housekeeping staff. There were twelve licensed therapists available by appointment.

Owned Caroline Lee

Size The spa occupied a 1,500 square foot (140 square meter) one-story structure that housed four treatment rooms: one couple and two single treatment rooms plus a facial room, gathered around a central sitting room. There were three treatment rooms and five staff members.

Special Training While all therapists must have at least five years’ experience at the time of hire, most ranged between 10 and 25 years experience. Stone massage therapists were LaStone certified. My Lulur therapist, Peggy Jo Rain, in addition to completing all necessary training and licensing in the U.S., also studied for two years with a master in Thailand. To qualify to administer any of the two-hour deluxe treatments (Javanese Lulur, Ocean of Flowers, Brown Sugar and Papaya and Balinese Boreh) therapists received eight hours of additional training from the spa’s head therapist. They subsequently performed six practice treatments on other therapists and staff members before they qualified to administer the treatment to guests.

Treatment Rooms Each of the three spacious treatment rooms featured a hand-carved granite bathtub (for rose petal baths), a steam room with built-in shower and a fireplace. Windows draped in gauzy white curtains opened onto the garden to provide soft natural ambient light. When not in use, the massage tables were covered in colorful Balinese batiks. In each room a large hand carved credenza held treatment supplies and towels.

Year Opened The spa opened in 2005

Common Areas The reception was decorated with authentic Victorian carved oak furniture and inviting velvet-upholstered overstuffed sofas. Contemporary framed original watercolors offered a subdued contrast. The spa was a one-story contemporary structure, a few steps across a garden from the house. The large sitting room in the center of the spa featured Balinese hand-carved screens, a teak sofa and arm chairs covered with jewel-tone silk pillows. Throughout the building, walls were of white plaster with original framed Balinese watercolors. Ceilings were beamed and floors of brown polished concrete.

Amenities Cotton batik kimonos and sarongs imported from Bali and lightweight cloth slippers. An assortment of natural shampoos, face and body lotions and soaps were available in the showers and treatment rooms.

Lockers And Bathrooms Guests had use of a private treatment room for changing, storing their clothing and showering.

Other In 2006, Absolute Nirvana was recognized as One of the Hottest New Spas in the World by Conde Nast Traveler

Owner Caroline Lee’s commitment to incorporating eco-friendly practices in the management and running of the spa earned the spa recognition from the Green Spa Network. Absolute Nirvana was recently invited to become a member of the network. In addition to the use of the highest quality organic products for spa treatments, these practices include the exclusive use of natural, chemical-free and environmentally friendly products to clean the spa.

The facility was constructed with its own water treatment system. The process involves the continual circulation and purification of the water used in the tubs to conserve thousands of gallons of water each month. The heat from this water, as it circulated throughout the day, provided the majority of the heat for the treatment rooms during the winter months.

Cleanliness Excellent

Date Of Review January 2008

Number Of Treatments Three

Reviewers Article and photographs by Josette King

Treatments Experienced My visit began with a Javanese Lulur. I also had a Purifying Cleansing Facial and Indo-Indian Hot Stone Massage. After a jasmine oil body massage, I was slathered with a yoghurt and honey concoction followed by a granular paste of rice powder, sandalwood and turmeric. This paste was then gently rubbed to exfoliate my skin before I settled into a steam shower. Ten minutes later, thoroughly rinsed off and baby-smooth, I was lounging in a fragrant rose-petal bath in a deep, hand-carved granite tub. Time came to a stand-still while I dreamily contemplated the flames dancing in the fireplace built into the wall at the foot of the tub, a chocolate truffle, morsels of tropical fruits and a cup of Javanese Ginger Tea close at hand.

In addition to the Lulur, I experienced with facialist Jade a thorough Purifying Cleansing Facial so gentle it was an invitation to dose off, before capping my visit with a deeply relaxing Indo-Indian Hot Stone Massage administered by Kellen. The facial included a thorough cleansing and exfoliation, followed by a relaxing facial massage and moisturizing treatment. It was 60 minutes long and left my skin feeling and looking visibly rejuvenated.

The hot stone treatment was one of the most relaxing massages I have ever experienced. For 90 minutes, as the warm stones were placed under and on my body, I could feel them erase all stress and cares from my muscles and psyche.

Following traditional healing and beauty care techniques practiced in Asia for centuries, Absolute Nirvana used exclusively organic massage and essential oils, plants, herbs and spices for all treatments. Their massage oils were a blend of organic jojoba, safflower and grape seed oils, enriched with sea algae and green tea extracts,

Would You Return? Yes