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Set in olive groves producing award-winning olive oil, Villa Nai is carved into a hillside to merge seamlessly with the surrounding landscape. Designed by architect Nikola Bašić, it's built of in-situ concrete and natural stone, excavated from site. With interiors of polished limestone and slick Italian furnishing by Giorgetti, the eight rooms each have a secluded stone terrace giving onto a dreamy garden, planted with rosemary and lavender.
Choose between fine dining at Restoran 3.3 (serving a sumptuous a la carte breakfast), or authentic Dalmatian fare cooked over an open fire at rustic Grotta 11000. All ingredients are locally-sourced – fruit and vegetables from the owners' garden, fish (wild, not farmed) from the island's fishermen, and the owners' olive oil.
There's an infinity pool, tennis court, and spa doing customised olive-based beauty treatments. Dugi Otok is served by ferry from Zadar.
Foodies
Hideaway
Romantic Break
Spa
Sailing
Fishing
Kayaking
Restrictions on children
Romantic
Secluded setting
Remote
Gourmet
Quiet
Sit-out Terrace
Intimate
Luxury
Air conditioning
Contemporary
On an island
Gym
Chic
Boutique
Sea Views
On the beach
Restaurant
Tennis Court
Rooms
8 rooms in this hotelSpa
Balinese masseurs offer face and body treatments using olive-based formulasRestrictions on children
Children 12 and older are welcomedSwimming Pool
Indoor and outdoor sea-water poolsHot Tub
Outdoor and built into the rocksParking
Bar
Fireplace
Sauna/Steam
Sit-out Terrace
Adult Only
Gym
Tennis Court
Restaurant
Garden
Wifi
Room service
Concierge
Air conditioning
Sailing
Fishing
Kayaking
An ancient family olive grove is the setting for this secluded Adriatic bolthole
Originally published by CNTraveller
Set amid olive groves, on a hillside above the sea near Kornati National Park, this luxury eco-conscious adults-only (12+) island retreat has eight rooms, two gourmet restaurants, a spa and infinity pool. It offers unspoilt nature and pine-scented sea air. It's also a member of Leading Hotels of the World.
Originally published by The Telegraph
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