Moody skies, the wild gray Atlantic ocean crashing at my feet, the smell of salt heavy in the winter air, a cold wind whipping wet hair across my face, a fireplace crackling in the corner. This is what my winter dreams are made of. The only thing that could improve the scenario would be a warm bed to crawl into when my lungs are full of ocean air.
Tintswalo Atlantic is a five-star boutique lodge perched literally on the edge of the ocean, against a backdrop of the Table Mountain National Park. Every suite overlooks the Atlantic, with a view of the Sentinel peak that changes colour minute by minute as the sun sets. The fact that the lodge can’t really be seen from the road, and is somewhat hidden down a long and winding road that leads to the shore, makes it very private; hidden from the city.
Each of the ten suites is named after a beautiful island; Java, Zanzibar, Ithaca, Sicily. Opening up onto a balcony, close enough to the crashing waves at the water’s edge to drown out thoughts of emails and the real world. Our room, the Java Suite, is decorated in bright white and soft turquoise, with subtle seaside details like seashells and pearls set into the walls. A fireplace kept the room warm while we left the doors open to allow the fresh air in. In the bathroom, a bath overlooking the water was begging for a couple of hours of soaking. Unfortunately, with the terrible drought in Cape Town, I couldn’t use it this time.
As the sun set, we wrapped up in blankets on the big porch and sipped on cocktails as the sky turned from blue-grey to light-pink-soft-orange and later, to deep-pink-bright-orange. When the stars were up we moved inside to warm up in front of the fire before dinner.
The dining room is elegant, with starched white linen, heavy silverware and sparkly chandeliers hanging from the ceiling. We were invited to experience the currentWinter Warmer package, which includes a five-course dinner and a bottle of wine. Tintswalo’s new Executive Chef Guy Clark only recently returned to his hometown of Cape Town after spending four years cooking in India and Florida.
He’s entirely self-taught and had a passion for cooking from a young age, but only considered taking it up professionally at the age of 30, when he competed in the first season of MasterChef South Africa in 2012 – and ended up finishing in the top 11.His cooking is inspired local and foraged ingredients. Seaweed, ocean water cured egg yolk, Atlantic line fish, Fynbos and Buchu are some of the most interesting items on his menu.
The Winter Warmer
This winter, make the most of the cold weather with Tintswalo Atlantic’s special Winter Warmer package, which includes a one-night stay for two people, a five-course dinner with a bottle of wine and breakfast the next morning. It’s literally the perfect place to celebrate a special occasion, or even just treat yourself or someone you love. Valid from 1 May until 31 August 2017 and costs R7000 for two people sharing. Find more information or book on their website.