Resplendent Ceylon is excited to announce the return of 'The Chef & the Winemaker' gastro getaway series! This time we will enjoy Austrian wine and cuisine.
Bundala is Sri Lanka’s first Ramsar Wetland – a wetland area of great international importance for the migratory waterfowl, as well as a UNESCO Biosphere Reserve declared in 2005. The Park was also declared a wildlife sanctuary in 1969. While Bundala can be visited throughout the year, December is considered the best month for birding.
It’s a bright and beautiful morning as I walk along the cobblestone pathways leading towards the east side of the resort and come across the Cove Pool, beside which Kumbuk lays. Designed to look and feel like a village, it is here guests experience the heritage breakfast.
Reverie personifies the art of slow living. Reverie’s collection of intimate resorts embodies this in a meaningful and conscious manner - integrating slow life by way of restful and soulful stays, relishing and nourishing cuisine, rediscovering our island home, and rejuvenating one’s well being through a host of holistic therapies.
Creativity, Collaboration and Community Through Cuisine
If you’ve ever been inside a conventional kitchen of a hotel or resort, you’d understand the dynamics between the ingredients at hand and the chefs who exuberate control and creativity.
Media Coverage for Resplendent Ceylon’s new Reverie Collection
The Dilmah Ceylon Tea Company first ventured into hospitality in 2005 when it launched Resplendent, the company behind Ceylon Tea Trails, Wild Coast Tented Lodge and Cape Weligama. It’s now created another brand, Reverie, which has three openings in prospect.
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