The Seychelles is the only granite island group in the world. North Island is about 18 miles north west of the main island of Mahé, fifteen minutes by helicopter. A fantastic luxury lodge has been built on the old coconut plantation once on this spot. "The design is a celebration of nature. The architecture merges with its natural surroundings." It is this idea, conceived by Silvio Rech and Lesley Carstens, that is behind the transformation of North Island into a gem for the more luxury-orientated island tourists. Visitors can indulge all their senses in the magic of this Seychelles island - less than a square mile in area - and enjoy every exclusive luxury, which sophisticated globetrotters have come to expect. The resort has 11 villas, a spacious lounge, bar and restaurant deck, a swimming pool on the rocks, a library, wine cellar, gym, and a diving centre. Perhaps North Island, which has only just been launched, is so authentic because both architects were not satisfied with simply producing a design for it on a drawing board and passing it on to a construction company. On the contrary, Lesley and Silvio moved to North Island for the whole of the construction period. They lived here with their son Gio and daughter Luna, and ate at the same table as the workers (many of them first class artisans from the Seychelles). They organized and oversaw every phase, watching their opus being fashioned and taking shape before their own eyes. They enjoyed little comfort since any luxury was reserved for the guests, but they were able to draw strength day after day from being so deeply immersed in the atmosphere of the island. They and their staff have succeeded in making this magic palpable for their guests on a large scale and in the tiniest detail. The inspired idea for the fallen takamaka trees, for instance, is brilliant. The trees are typical for the Seychelles. (Incidentally, the grounds of North Island Luxury Lodge is not only an island dream, running parallel to the Lodge is a large conservation area dedicated to restoring all the island's flora and fauna as they were in the beginning.) Many of the takamaka trees had been affected by a wasting disease. When the work began to remove the trees, roots and all, on the orders of the Ministry of the Environment, a discovery was made. The consequences of the damage could be neutralized. The trees proved to be extremely stable material, so Silvio and Lesley spontaneously decided to use the tree trunks as supporting structures for the Lodge. It is wonderful to see how well it works, in the outside lounge of every villa for instance. The domed roof (made of South African wood and thatched with alangalang grass from Bali) rests on the takamaka trunks and really does appear to be growing out of them. The villas built on wooden platforms are concealed in the palm grove between the beach and the granite cliff. They form fascinating accommodation area of spacious design and originality. Space is no problem. Even the most discriminating guests are seduced into an ambience whose sheer sophistication gets under the skin. It is interior design at its international best alongside bare-footed Robinson Crusoe charm. The outside lounge is the central point of every villa. It displays an exclusive blend of rustic elegance and is close to nature. Standing on the teak floor is an ebony dining table carved like a sculpture and a bench in the same style. In contrast there is a second table roughly hewn out of driftwood from the beach, and next to it white armchairs and a wide couch, both of the best Italian design. The best thing about all this is that the beams made of trunks and roots of the takamana trees suddenly resemble the surround of a stage, or a picture frame for a picture Mother Nature painted - palms, a white beach, the blue sky of the Indian Ocean. The same view from the adjacent bedroom at sunrise is enchanting. The style is followed through in all the rooms. The bedroom is divided off by glass folding doors, which when closed activate the air-conditioning. The lamps are made of copper and brass. The bathroom should really be called a bathhouse; it has a huge bath with a sandstone surround sunken into the platform. There is a shower outside under a starry sky, a massage deck, ideal for when Spa Manager Rachelle Moulai or her staff come to administer aromatherapy or cranial massage. A kitchenette of rough granite has been built onto the back of the outside terrace, and on the seaward side are terraces made of sandblasted pine, a pool and sala (a little open-air pavilion giving someshade for more leisurely activities). Then, as if not enough space was on offer, on the other side of the open air lounge is a large glass studio with a long writing desk ­ obviously with Internet access ­ a private bath, and an outside shower and toilet designed by Philipp Starck. What is more, there are two single beds which, if required, can discreetly transform the room into a separate guest room. Considering the vast ocean and the lush vegetation and beauty of North Island, the architect and interior designer have certainly been lavish in their generosity. Apropos fruitfulness, Head Chef Geoffrey Murray makes the most the island's plants. There is some way to walk to lunch and dinner, because the villas have been built quite a distance apart from one another. An electro-buggy and two bicycles belonging to the basic equipment of every villa are most welcome. The platform of the open-air lounge (a pretty opposite number to the bathroom in the villa, though instead of the bath there is a cosy sunken corner with armchairs) extends over to the restaurant deck in the direction of the rock face. The north-facing restaurant nestles against the cliff. To the east is the beach, only a few yards away from the diners. The lamps in the high dome are made of long mother-of-pearl pendants, and the bead curtain is of large pieces of coral. Geoffrey Murray left his hometown of New York (where he ran the successful "Boom" restaurant) to indulge guests on North Island with his light, fresh, creative "Cuisine Créole". An enthusiast for the "slow food" movement, he is inspired by the multicultural tradition of the Seychelles ­ whose roots are known to be in Africa and south-east Asia. He is well versed in French cooking and applies his skill to cook the fresh fish from the Ocean, and the fruit and vegetables, which are plentiful on the island. This is evident from his salad of palm hearts with an orange marinade and red grapefruit, and his barracuda poached in tamarind and tomato curry. A practical feature is that the wine cellar is only separated from the restaurant by a small artificial lake. The Spa is not quite ready, but from October its three villas above the swimming pool will be providing a first class range of treatment incorporating western and eastern treatments such as, Monsoon Massage under monsoon rain (obviously artificially generated) and many other health and beauty favourites. The pool has a beauty of its own. It curves around the granite landscape and is an optical extension of the east beach, except that it is at a slightly higher level on the cliff. One has a heavenly view of miles of surf. When the day is drawing to a close, one really should take the buggy and drive to the west beach. It has an open-air bar, the perfect place in North Island to watch the sun go down. Directions: Instead of a 3-hours boat trip we recommend the transfer with a 15-minutes helicopter-flight with Helicopter Seychelles - an exceptional beginning for your dream holiday on North Island: www.helicopterseychelles.com Return to:previous page