A sustainable and environmentally conscious approach has long been an important part of our identity, and our new solar and water desalination plants are two major personal milestones for us. In addition to this, we also focus closely on supporting local employees and regional producers.

60% ecological solar power

Up to 25m³ water of drinking water quality per day

(thanks to our own desalination plant)

A large garden with over 30 different edible plants

Solar power

The electricity generated by the solar plant covers more then half of the hotel’s daily electricity consumption – 100% ecological and emission-free. And by the way, we dry our laundry outside on the clothesline, and not in the dryer.

Desalination plant

In use since 2022, the hotel’s own desalination plant allows for drinking quality water. Up to 25m3 of seawater is desalinated and converted into drinking water every day – the equivalent of around 170 bathtubs full. The water is used in all areas of the hotel, and for watering the plants that cover an area of 7000m2.

Plants and garden

We also maintain our own garden in our little green oasis, with bananas, papayas, coconuts, mangos, melons, pepper, lettuce, herbs being used daily by our kitchen team in the dishes they create.


We provide our employees with the best possible support through internal training, for example by offering regular English classes that help to break down language barriers. Our Swiss chef introduces local staff to European cuisine and shows them how to combine modern Mediterranean and Cape Verdean cuisine.

I really appreciate the English lessons! This has helped me to improve my language skills a lot, and makes everyday life with foreign guests much easier and more rewarding.

Admilsa, service

I really enjoy teaching local staff about European cuisine and passing on a piece of Europe. Our close contact also helps us Europeans to learn more about African culture and understand it better.

Flavio, chef

Freshly caught fish

Fishing is done in small wooden boats resembling large canoes, using casting nets. This means small catches, with small fish swimming out through the nets and no bycatch being fished – all in all pretty much the most sustainable fishing possible. The catch is sold directly on the beach to women who then carry the fish on their heads through the village and offer it for resale.


Contact with local companies, suppliers and service providers is very import to us – all of the sun loungers on the beach and the tables in the restaurant were produced by local carpenters, for example. The breakfast rolls come from the bakery around the corner, the plants in the garden are sourced from the nursery not far away, and the fruits and vegetables are bought from the local market in Tarrafal and Assomada. This enables us to support regional producers.

Connect with us #KingFisherVillage