Oceanic reflections

It’s like a little drop of water in the vast deep blue sea. A tiny eternal pearl that ebbs and flows with the tide, following the rhythmic sound of the waves as they crash on to the shore, incessantly. The Baya hotel never sleeps. 

The sun rises at the crack of dawn, bathing the hotel in soft pink and orange light, like a cruise liner on the Ocean. Inside, the guests are still sleeping in the rooms overlooking the Atlantic while the staff are already busy preparing for the day, like Romain, Catering Manager, and Nicolas, the kitchen Chef.  “No two days are the same here.” Romain has been working here for four years and his past experiences in Michelin-starred restaurants in London and Paris seem to have guided him here. “It’s a thriving hotel, we organise lots of events and take the time to meet the guests in person. It’s all about having a certain instinct.” The animated atmosphere at the Baya hotel is buoyed up by the wide variety of highly talented music groups that come to play live every month. Pop rock, jazz, piano, DJ mix, etc. the musical world here is as eclectic as the clientele. “We get local fishermen who come to have a coffee in the morning, families who come on Wednesdays to have an afternoon snack at the seaside, companies during the day for their seminars, and couples who come to enjoy a quiet dinner in the evening,” explains Romain. Everyone inevitably succumbs to the charm of this magical place where the ocean meets the sky… Nicolas has been working at the Baya for 11 years now, and has ridden the waves, weathered the storms and enjoyed bright sunny days too. Self-effacing, he’s the one behind the elegantly presented dishes served in the restaurant and creates a menu to echo his style. Caramelised popcorn served with chuck steak on a sweet potato purée, local hake enhanced by his boundless imagination, Asian influences in winter and a Mediterranean touch as the summer approaches…the delicious smells of flavoursome dishes waft out on the ocean breeze.

“We select quality ingredients here and fresh seasonal produce from local suppliers as far as possible. This morning, I went to fetch asparagus and strawberries from the Mathio farm just down the road at Tosse.” 

Romain, Nicolas and the whole Baya family have the wind in their sails and are determined to offer the highest quality service to their guests. Whether deep down or on the surface, life here is crystal clear. You can see it in their eyes, an encouraging hand on someone’s shoulder, and the smiling faces that welcome us. The Baya is a wonderful breath of fresh air, a haven of peace where time stands still in a world where it usually flies. Mirror, mirror on the wall, when can we come back and see you all?