Uxua Casa Hotel & Spa
UXUA's casas date back centuries to the founding of Trancoso in tropical Bahia. Designer Wilbert Das collaborated with local artisans using traditional techniques and reclaimed materials. A rustic beach lounge, spa, and acclaimed restaurant fit harmoniously into the local scenery.
Property Details
UXUA earns the label Casa Hotel because it’s an authentic part of historic Trancoso, restored colonial homes on a famed town square, the Quadrado, with other casas hidden within an Atlantic rainforest garden. To stay in the car-free center of the village is to step back in time, with a ten minute walk down fishermen’s trails to pristine beaches and UXUA’s beach club, passing wonderfully preserved scenery, a harmonious balance between past and present.
UXUA casas are originals, 1, 2, or 3 bedrooms, each a testament to its growing reputation as a world-leader in organic design, including the recently launched décor collection Uxua Casa.
Cuisine
Bahian cuisine has grown in fame worldwide because of its absolute originality, born from combined roots of West African, Native American, and colonial Portuguese influences. The spicy and flavorful Bahian dishes interpreted by UXUA chef Ju Pedrosa are modern, light, and composed from fresh local seafood and organic produce.
Sustainability Commitment
Uxua's commitment to sustainability and community has made it the only 3-time nominee for Virtuoso's Sustainable Tourism Leadership Award. Wilbert Das drives the vision, having seen the top of the global design world and licensing fashion and décor collections selling over €1,3 billion annually, in 2009 he made a dramatic change in direction, from global to local, and dedicated himself to collaborating with native artisans in Trancoso in this organic and sustainable experiment. Learn more.
Location
Porto Seguro - State of Bahia, 45810-000, Brazil
Highlights
Tropical climate
acclaimed organic design
rustic beach lounge
authenticity & tradition
bahian fusion cuisine
Hotel website
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“UXUA is luxury with a clear conscience”
The Times of London