Slow by design
No buffets, no checklists, no rush. Meals are cooked to order and the only schedule is the tide's.
Since 1987
The beginning
Four rooms above a fisherman's shed.
Marguerite Alves turned the shed into a guesthouse in 1987, with four rooms, a coal stove and a rule that every guest ate what the bay caught that day. Her son runs the hotel now, but the rule hasn't changed.
We rebuilt and expanded over the years — adding the Tide Suites in 2004 and the spa in 2016 — but the footprint stays small on purpose. Eighteen rooms means we know every guest by name.
At a glance
The numbers that matter to us.
1987
Founded
18
Sea-view rooms
4.9/5
Guest rating
61%
Guests return
The place itself
Driftwood Bay is the second host.
The bay does most of the work. We simply keep the doors open, the kitchen warm and the advice honest — about surf, weather and which fish to order tonight.
- A protected point break a two-minute walk from the terrace
- Kelp forests and shallow reefs — excellent snorkelling from the shore
- Dark-sky nights: no streetlights, just stars and the lighthouse blink
What we hold to
Three quiet promises.
Local to the bone
Fish from the morning catch, produce from three farms up the coast, soap made two doors down.
Honest advice
If the surf is flat or the weather is off, we'll say so — and point you somewhere better.
The bay is waiting
Two minutes from the sand, a world from the usual.
Rooms are few and the season fills fast. Check our live availability, or write to us with a date in mind.