ECO-ARCHITECTURE AT ITS BEST ON THE BRAZILIAN COAST
Fronting five kilometers of unspoiled beach, Kenoa – Exclusive Beach Spa & Resort is as much at one with the environment as the nature preserve that is its only neighbor. Owner Pedro Marques is committed to sustainability without compromising on service, comfort, or luxury.
Embraced by the luscious greens of the jungle, the emerald-colored Atlantic Ocean and white sandy beaches, Kenoa – Exclusive Beach Spa & Resort sits at one of the most spectacular locations in Brazil. Architect Osvaldo Tenório took the striking surroundings ...
"Our aim is to make Kenoa sustainable, without compromising on service, comfort or luxury. I am a firm believer in the idea that one can offer top-notch facilities and still be green"
... as an inspiration for the overall personality of the resort. Natural materials and contrasting finishings result in a dynamic, yet surprisingly soothing ambiance that offers repose for those ready to wind down.
The stylish resort sets new standards for nature-friendly well-being: “Our aim is to make Kenoa sustainable, without compromising on service, comfort or luxury,” says owner Pedro Marques. “I am a firm believer in the idea that one can offer top-notch facilities and still be green.” Thus, recycled materials, reclaimed wood and highly efficient LED lights are found throughout the hotel. To save energy, staff uniforms are never steamed and there is, of course, a resort-wide ban on plastics.
The most striking illustration of Marques and Tenório’s vision is the ecological fantasy created by seemingly endless trees that pierce through the hotel. Reforested Eucalyptus trunks blend into the stark exterior, making it appear as if the hotel rises from the green. Having trees both inside and outside the property – creating a unifying flow and oneness with nature – was one of architect Tenório’s first ideas, and it was immediately applauded by Marques.
There is even an absence of paint on the walls. “We do everything in our power to minimize our impact on nature without sacrificing on service,” Marques says. The food cooked up by a talented Brazilian chef who mesmerized Marques at a nearby restaurant is, whenever possible, obtained from local providers. And with fresh fish in abundance, it should come as no surprise that exquisite seafood is a daily treat. Most greens are harvested from surrounding farmer’s markets, so organic veggies dot the menu.”