Inside and out, visitors to Trisara will treasure all that the resort has to offer, from its proximity to natural beauty to splendid vistas provided by all villas and distinctive heritage-inspired design.
Trisara. Its three syllables roll effortlessly off the tongue. The word is Sanskrit for "third garden in heaven" and the whispery way it sounds evokes a feeling of tranquillity. The luxury resort’s Phuket location further adds to that sense of serenity, where tropical forests and exotic gardens meet the deep blue sea.
The resort is owned and managed by the Pattamasaevi family. From its origins, the Thai family were keen that guests should encounter and explore the region’s local heritage. As such, the design – and the resort’s offerings – are rich in culture and as natural as possible. This manifests in the sumptuous lime-washed teak wood and Thai silk throughout, which is at once classic and elegant, and in the natural grey marble infinity pools – present in all villas and suites – whose waters overflow towards the ocean, the horizon and those stunning Thai sunsets.
Trisara opened in 2004, but has recently undergone extensive renovation. It’s now home to 48 villas; each one looks out across the calming turquoise expanse that is the Andaman Sea. Nature abounds, with whites, blues and greens as far as the eye can see. Inside, the design is simple yet sumptuous, and the villas award guests a noticeable sense of privacy while being open, airy and bright. Neutral hues and soft tones complement the surroundings of lush green gardens, and the serene ambience transcends the inside and out.
Nature is always there – and it’s reflected in all of the resort’s offerings, from spa to table. The holistic Jara Spa embraces a philosophy inspired by the century-old ficus tree that envelops it. It’s based on the belief that by nourishing the roots of the tree, engaging with the earth where it grows and providing strength to the core, the blossoms will come. In other words, when you take care of your inner self, you thrive.
Food, as ever, harks back to nature – but at Trisara it’s particularly close to home. The resort runs its own local farm, known as the Pru Jumpa, where indigenous plants thrive alongside local herbs, organic vegetables and free-range chickens. The chefs forage for new discoveries while produce is also sourced from farmers and fisherfolk of the local community. Chef de cuisine Jim Ophorst works with these raw materials to serve up innovative and sumptuous feasts to guests at PRU, an acronym that stands for Plant, Raise, Understand.