It’s becoming a habit— staying long at layovers. I normally avoid it because I want to reach the destination quickly. But sometimes I get a good reason to stop midway through a journey like catching up with good friends or visiting a newly-opened resort. Or both, like this story.
Before heading to the Big Mango, I made plans to see Mikel Arruiz, whom I haven’t seen in ages. He’s now the Operations Director of the new destination in Tagaytay— Anya Resort.
Anya Resort takes Filipino hospitality a notch higher. “Welcome home” is the resort’s byword, but they just don’t say it, they made me feel it, and it started the moment I confirmed my stay.
The Lifestyle Team (like butlers) got in touch presented the resorts offering and asked for my preferences—room scent, packing and unpacking services, food choices from the restaurants’ menus, preferred spa therapy treatment and time, etc. Anya was telling me to “drop your luggage and we’ll take it from here. You’ll see how only the Filipino can be rightfully called the kindest. Welcome home.”
“Welcome home”, the first phrase I heard from the pleasant and smiling guard at the gate. In the same disposition, it was the first words said by the bellhop, the Lifestyle Assistant, Tem, and Peter D’souza, the General Manger, the moment I entered Anya’s lobby that resembles a residence.
Anya Resort & Residences in Tagaytay is the newest and first luxury resort development of Roxaco Land Corporation, the developers of Peninsula de Punta Fuego, Terrazas, and Fuego Hotels. It aims to highlight the distinct and world-renowned Filipino hospitality and fuse it with its brand of leisure and luxury.
“It will be the first luxury resort in the area,” said Mikel Arruiz, “Anya will have 54 resorts estates, 88 resort suites and 126 luxury, full-service branded residences spread across 7.2 hectares, which offer views of picturesque gardens and the scenic Tagaytay terrain. Each will exude exclusivity, unparalleled beauty and bespoke services that will cater to the most discerning client.”
Speaking of “home”, not only did the resort felt like it was a palatial residence, anyone would be surprised at one particular detail of the suites—a framed photograph of the guest by the bedside. It does give a bit of ownership feeling to the well-appointed and decorated suite.
One night in Anya’s luxurious suite with a view of the garden and pool was not enough. Dining on Chef Jonathan Bouthiaux’s meal (may I add that he makes an array of remarkable desserts) at Samira Restaurant for a single time wasn’t enough either.
To fully enjoy the luxuries of home the Anya way one has to stay a bit longer because leaving the bedroom to explore the property will be a drag. Just like home, you’d want to stay in bed and eat in.
I will be back in this new-found home in Tagaytay for sure.
Also published in the SunStar Davao newspaper.
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