THE PLACE
Agonda beach is a haven for laidback long-term vacationing. Jardim a Mar, is set in the center of the three kilometer stretch of beach offering cheerful accommodation, dining and wellness options. Adorned in bright colours and flowing textiles and extremely friendly staff, the resort showers warmth all over.
Low mattresses, floor cushions and throws punctuate the main area in the beach-side garden. A library occupies significant space between the restaurant and the bar.
ACCOMMODATION
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Comfortable accommodation is available either in bamboo huts or stone cottages. All of which, come with a verandah, private bath, hot shower, fan, mosquito net and free WiFi.
BEACH-SIDE HUTS
A total of eight sea-facing huts offer accommodation for two each. These eco-friendly bamboo huts are decorated with minimal colourful Indian textiles.
SEA-SIDE ROOMS
Five sea-side rooms provide double-bedded accommodation and overlook a tropical garden plantation. They are less than 30 meters away from the beach.
VILLAGE-SIDE ROOMS
These two-bedded rooms face the small main street of Agonda. Apart from being less than 70 meters from the beach, guests have an additional view of Goan village life passing by.
BEACH-SIDE RESTAURANT
The oceanfront restaurant at Jardim a Mar serves continental, Indian and Nepalese cuisine. Fresh, healthy dishes here have a good fan following with seafood and tandoor taking precedence. Every night, the day's catch is prepared on barbeque or tandoor oven.
Bombay Potatoes, Stuffed Chapatis, Club Sandwich, Spaghetti Pesto with roasted cashews are house specialities. Himalayan organic museli, tropical fruit juices and homemade lassis, lemonades and milkshakes are also available for those looking for dietary meals. Both indian and European coffees and teas are served.
Booked well in advance, the venue is available on hire for private gatherings and occasions.
THE STORY
Henny Ziller and Yadav Sapkota started Jardim a Mar in October 2007. Henny manages the marketing and bookings for the resort while Yadav looks after the day-to-day operations.
REVIEWS
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