EST. SINCE 1978

Refined luxury and leisurely days beside the sea

Meals that stretch into the evening, a floor for the fortunate, and a shoreline that restores you. We opened in 1978 and have altered very little since — by design.

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Southernhaven resort facade at golden hour
Mediterranean coast at Southernhaven
EST. 1978
Acclaimed hospitality along the shoreline.
Why Guests Come Back

Small touches, executed well

Nothing here shouts. Everything is considered. That is what our regulars keep returning for.

Private Pools

Two infinity pools, four heated plunge pools, sixteen cabanas, and a private beach with chilled towels throughout the day. Guests under sixteen are welcome only in the family pool — the remainder are kept tranquil by design.

VIP Gaming

High-stakes tables in private salons — no observers, no cameras, no hurry. Personal hosts coordinate transfers, dinner, and discretion. Membership is by invitation, though a single weekend stay often suffices to receive one.

Culinary Delights

Three restaurants, one Michelin star, and a kitchen garden whose harvest shapes tomorrow’s menu. Our chefs do not compose seasonal dishes — they let the season inscribe itself onto the plate, each morning, in pencil.

Five-Star Amenities

VIP lounges, a 2,400 m² spa, indoor and outdoor pools, a private beach club, and a service ratio of nearly two staff per guest. Your suite is not merely a room. It is a small kingdom with a doorbell.

CONDE NAST · 2025WALLPAPER* HOSPITALITYFORBES TRAVEL · 5★TRAVEL+LEISURE · TOP 100MICHELIN GUIDECONDE NAST · 2025WALLPAPER* HOSPITALITYFORBES TRAVEL · 5★TRAVEL+LEISURE · TOP 100MICHELIN GUIDE
Press Coverage

A lesson in understated hospitality.

CONDE NAST TRAVELER
Our Philosophy

Hospitality without performance.

We do not believe in spectacle. The flowers are fresh because they ought to be. The robe is heavy because it ought to be. The kitchen closes when the final guest is satisfied, not when the menu dictates. The work that counts is the work you never notice — and that is the work we prioritise.

There is a right way to do this work and a wrong one. Over 48 years, we have chosen one and held to it. Every member of our team — from reception to the kitchen porters — has been selected, trained and retained because they share the same instinct for what excellence looks like. That is not something architecture alone can deliver. It comes from people.

We hope you will visit and judge for yourself. And when you do, we hope you will tell us where we fell short, so the next 48 years surpass the last.

T. Rousseau · H. Larsen
FOUNDING PARTNERS
Keep in Touch

Weekly dispatches from Southernhaven

Seasonal menus, private offers, and understated news from the coast — once weekly, never more.