It is important to us to act sustainably and in an environmentally responsible way. That is why we are continuously evolving and will be implementing various upgrades in our rooms and restaurant in 2026 – with a focus on the future and the needs of our guests.
We’re continuing to grow
Our existing structures in the rooms and restaurant have grown over the years, are heavily used and are increasingly reaching their capacity limits. At the same time, necessary renovation measures can no longer be carried out in the oldest rooms. To ensure the sustainable development of our business, we are therefore rebuilding part of King Fisher Village.
In this construction phase, we are once again focusing on an energy-efficient building approach. Solar power generation will be expanded, and when selecting materials we pay close attention to their origin, quality and durability.
Our Milestones
With the commissioning of the solar and water desalination plant, we have reached two major milestones. Find out more about which projects we support or have already implemented.
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.
Local Projects
We care deeply about our region and want to give back. By donating new windows to a school, we have helped improve the learning conditions for local children. In the future, we will also regularly participate in local projects to sustainably enhance the quality of life in our community.
Staff Mobility
Supporting those who support us. By gifting bicycles to all our employees and helping those unfamiliar with cycling to learn, we aim to make their daily commute easier while promoting sustainable mobility. For us, it is more than a green idea – it is a way to support our staff and invest in long-term health, community, and well-being.
Training
We provide our employees with the best possible support through internal training courses at their workplace. We also offer regular English courses, which help to break down language barriers. Our local kitchen team receives ongoing training and further education from professional supervisors to combine modern Mediterranean and Cape Verdean cuisine to create a culinary experience of the highest standard for our guests.
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.
Plants and garden
We also maintain our own garden in our little green oasis, where bananas, papayas, coconuts, mangoes, sweet potatoes, lettuce, and herbs grow, which our kitchen team uses daily to prepare its dishes.
Producers
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.
I work hand in hand with our gardeners. Together, we care for our garden, grow local produce, and allow nature to guide our kitchen.
Salome Ferreira Gomes Silva, Chef
Behind every room is a person who cares proud to be part of your journey and happy to help make it truly enjoyable from the very first moment.
