Turtle Island

Turtle Island, Fiji

Vibe:Intimate
Style:Eco
Who For:The Romantic, The Getaway Artist, The Philanthropist

Assistance or Special Requests (877) 372-5877 or email our Concierge team

The seaplane flight to a 500-acre private island is almost as memorable as the heartfelt immersion into Fijian culture during your stay

Assistance or Special Requests (877) 372-5877 or email our Concierge team

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hotel info

Turtle Island Yasawa Islands, Turtle Island, Fiji 1-360-256-4347 Nearest Airport: NAN

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amenities

General Information
14 Guest Rooms
Ecologically Sustainable Practices

On-Site Amenities
Concierge
Spa Services
Private Beach
Private Whirlpools

Nearby
Golf

Dining
Private Dining
Picnics
Oceanfront Dining

Activities
Hiking
Kayaking
Sailing
Windsurfing
Mountain Biking
Scuba Diving
Snorkeling
Sunset Cruises
Reef Fishing
Paddleboarding
Horseback Riding

Interests
Active & Adventure
All Inclusive
Beach
Eco Friendly Luxury Vacations
Honeymoons & Romance

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1-360-256-4347 Visit Hotel's Website

About the Hotel

Entirely solar-powered, Turtle Island was one of the first clean-energy resorts in the world. It also played a major part in turning the island into the lush paradise it is today – 40 years ago, this outpost of the Yasawas was mostly a goat-eaten wasteland – by planting more than a half million trees. There's only room for 14 couples in private bures (villas) that overlook the Blue Lagoon. The real treat is getting to know the resident Fijians, who act more like family than staff. Exchange stories with your Bure Mama – you'll think of her whenever you look at the photo album she makes you of candid shots from your holiday.

Walk among Honduran mahogany and indigenous trees in any direction you choose – the island is entirely yours. A hidden cove catches your eye, and you nestle in the sand amid fallen coconuts. Return for a cocktail of Bounty spiced rum, pineapple and passion fruit juice made by a favorite bartender. Ask about his son. Congregate with other guests for a candlelit dinner of Pacific Rim seafood and vegetables picked 10 minutes before they're served.