The ultra-exclusive resort promises to provide an unforgettable experience to guests seeking a peaceful retreat in comfort and style. With 23 extravagant rooms, suites and villas, the resort is the ultimate getaway for luxury seeker.
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History

When Ad Van Der Valk fell in love with a patch of coast on the shores of Curaçao in the Dutch Caribbean, he quickly decided to build villas for friends as well as a home for himself. Still, it seemed wasteful to let the soft white beaches and warm ocean sit there unappreciated for so much of the year. So Ad and his wife, Bibi Rutten, transformed the site into a luxury hotel, decorated it in their favourite Balinese style, and called it the Baoase Luxury Resort—Baoase being a Dutch contraction of B and A’s Oasis.

Both Ad and Bibi have a meticulous eye for detail and know well how luxury should look and feel. The result was some 15 idyllic rooms, suites and villas. Not content with the turquoise ocean lapping at the resort’s edge, they built an island that serves as a wave breaker, creating a small lagoon and tropical garden. Some of the villas were simply too big to suit the many couples in search of a romantic hideaway, so it was decided to build eight additional beachfront suites, each with a private pool, and some with a private stretch of beach.

Baoase started racking up recommendations —appearing on the Conde Nast Traveller’s Hot List, winning a 2012 Traveller’s Choice award as best luxury Caribbean hotel, and receiving a Certificate of Excellence from TripAdvisor. It has everything the discerning guest needs for an unforgettable luxury vacation: an infinity pool overlooking the ocean; a coral reef just outside the lagoon; and exquisite, personalized service, including beach butlers. There is also a superb restaurant, whose executive chef previously worked at Michelin-starred restaurants in Belgium and The Netherlands. Baoase Culinary Beach is rated as the best restaurant in Curacao and is also listed in the CaribJournal list of The 50 Best Caribbean Restaurants – 2015.

 

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