Olga Polizzi has bought the large garden directly below Hotel Tresanton and has transformed it into a Mediterranean style Beach Club set just above the waterline. A place to relax, the breezy private terraces have a Juice Café with cold-pressed juices, coffee, tea and snacks. It’s a sun soaked oasis for lounging, dreaming, stargazing and listening to the sound of the waves.
The club is on three levels, a level practically on the sea which has stools along the length of it so guests can sit there with a coffee from 10am looking out to the lighthouse. The second level has loungers reserved for hotel guests. The top level has tables and chairs set in a garden, from 11am we will serve a light menu and in the summer months there will be an Oyster Bar from 6-8pm. P.O.S.H. burger will return for its third summer.
Out of Office Re:
I am continually upgrading, rethinking the design, buying good local art and interesting objects so that Tresanton keeps evolving and keeps a fresh feel. The most exciting and interesting development this year is our new Beach Club launching in June. It is a large garden, (for this small village) right in front of Tresanton on a slope going down to the rocks (in the 60’s it belonged to the hotel).
It is on three levels, a level practically on the sea which is narrow and will have stools along the length of it (over 20 metres) so guests can sit there with a coffee looking out to the lighthouse and sea beyond. The second level is the largest and the flattest and will have 16 or more loungers and umbrellas. The top level will have some good planting and a few areas for tables and chairs. This garden will lead into the existing Nook terrace that we already own and where we serve P.O.S.H. burgers.
This new space will allow guests more room to relax in and to appreciate the beautiful location of Tresanton. George Carter with whom I have worked a lot in the past, who I admire and who is already working on other gardens in the West Country, is helping me to plan the garden and the planting.
Paintings by Yvonne Fuller