Heading east along the southern coast of Sri Lanka, we passed the mystical Isle of Dreams and continued on to our next stop, the quaint fishing town of Tangalle. A sharp turn off the main highway took us onto a narrow dirt road bordered by lush greenery and coconut trees. At the end of the track an unassuming gate greeted us, we had arrived at a serene sanctuary and home for the next few days, Amanwella.

As with all Aman resorts, Amanwella blends seamlessly with its jungle surroundings. The oceanfront location is simply stunning, hidden amongst hundreds of palm trees in a 37-acre stretch of mature coconut grove. Paying homage to renowned Sri Lankan architect and leader of the tropical modernist movement, Geoffrey Bawas, Amanwella’s architecture cleverly fuses an appreciation of clean lines and contemporary angles with traditional colours and textures influenced by Sri Lankan history and culture.

Greeted with a warm welcome, an ice-cold towel and a refreshing lime and mint infusion to quench our thirst, this was the perfect start to an unforgettable stay. A majestic walkway tempts you through to the main platform where the elegant design continues through to the bar and restaurant, the floor to ceiling windows open out to uninterrupted views of palm trees swaying, the beach below and Amanwella’s breathtakingly beautiful infinity pool. At certain points in the day, the sun casts symmetrical shadows across the grounds, a unique and beautiful show that shouldn’t be overlooked.

A short stroll past the pool and through the coconut grove takes you to Amanwella’s pristine crescent-shaped beach. We spent most afternoons basking in the glorious sunshine, lying with our backs on the soft ivory sand, eating sorbet and listening to the gentle rhythm of the turquoise waves and palm trees dancing in the breeze.

Set a few meters back from the beach, hidden amongst the jungle foliage; Shantha Peiris, head chef at Amanwella prepares his utensils in a rustic beach hut, ready for our arrival. The freshest local ingredients are laid out in preparation for our private Sri Lankan cookery class; being food lovers, we couldn’t contain our excitement.

Shantha explained the ethos behind authentic Sri Lankan cooking, each ingredient possessing medicinal properties, as well as adding vibrant flavour to each dish. The pace of his cooking was steady, calming, and fascinating as he chopped turmeric, ginger, garlic and chilli to combine with local chicken, mango and squid. We cooked in clay pots on a low heat to fuse the flavours as the ocean air began to fill with the aromatic scent of spices. Local fishermen arrived on tuk tuks with fresh lobster to take a peek; they were polite, gracious and charismatic. Shantha’s sous chef offered us a refreshing beer — could this moment get any better? It was time to serve up; all that was left was to fry the poppadums.

We were left to enjoy our meal and reflect on what can only be described as a magical, once in a lifetime experience. We cannot recommend it enough.

'Cooking with love provides food for the soul.'

— Shantha Peiris

One gentle afternoon after the midday sun had surpassed, we set off in Amanwella’s vintage car through Tangalle village and the nearby jungle to Mulkirigala Rock Temple. We were greeted by a gentle soul guarding the entrance, before climbing the 533 steps to the top. Set high above the jungle below, sacred Gods and Buddhas fill the interior caves of the temple. The endless views from the top were spectacular.

AMANWELLA | Bodhi Mawatha, Wella Wathura, Godellawela, Tangalle, Sri Lanka

www.aman.com