The AYANA Resort and Spa Bali is preparing for the opening of sister hotel RIMBA Jimbaran Bali, offering another guest experience within the cliff-top property.
Under the same management of Capella Hotel Group, RIMBA Jimbaran Bali will open in September 2013 with 297 rooms and suites to expand on AYANA’s 368 rooms and villas.
The eight hectare (20 acre) resort is located within AYANA’s 77-hectare (190 acre) grounds overlooking Jimbaran Bay.
The signature wellbeing rituals of Thermes Marins Spa can be enjoyed either at RIMBA’s six roof-top treatment rooms, or at the 36 treatment rooms at the main Spa at AYANA, which also features the renowned Aquatonic Seawater Therapy Pool and Spa on the Rocks treatment villas.
RIMBA’s name, which is Indonesian for ‘forest’, reflects its setting and sustainable design. A central feature of the resort’s design is the one hectare (2.5 acres) of multi-tiered swimming pools and expansive tree plantations, tropical flowers and organic fruit and vegetable gardens.
The landscaping by St Legere is contoured to create different levels and slopes, so it is like entering a national park with an undulating tree-lined entrance and scenic trails.
Swimming pools include a main pool with swim-up pool bar and a children’s pool adjacent to the Kids Club.
The resorts on-site restaurants and bars include Indonesia’s largest Chinese restaurant, Ah-Yat Abalone, which has over 25 restaurants Asia-wide and will open its first Bali outlet at RIMBA; roof-top bar, Unique, designed around a swimming pool; and all-day cuisine and gourmet Bakery at To’ge. The resort will also feature a Cooking School designed by the hotel’s culinary professionals.
Capella Hotel Group chair Horst Schulze said: “This is not just a good hotel, this is truly a world-class hotel and right at the very top when we talk about the best resorts in the world.
This resort has continued to evolve and get even better every year. The next stage in this evolution is the opening of this new hotel, RIMBA, which has its own story and unique experiences to offer guests.”
