An adult escape, handled with care
Rise to sea air, move through the afternoon on your own terms, and let the night stretch out. Our 200 rooms and suites sit a short stroll from the water.
Moments shaped around you
From early swims to after-midnight gaming, each hour here is thought through, practised and polished across the years.
Private Pools
Two infinity pools, four heated plunge pools, sixteen cabanas, and a private beach with chilled towel service throughout the day. Children under sixteen are welcome only in the family pool — everywhere else stays quiet by design.
DISCOVER MORE →Culinary Delights
Three restaurants, one Michelin star, and a kitchen garden whose harvest decides tomorrow’s menu. Our chefs do not invent seasonal plates — they let the season write itself onto the dish, each morning, in pencil.
DISCOVER MORE →Wellness & Spa
Thalassotherapy drawn from the sea beneath us, treatments from a 90-page menu, and unbroken calm across twelve treatment rooms. Our spa director trained in Kyoto and Marrakech. The outcome is easier to feel than to put into words.
DISCOVER MORE →Live Entertainment
Jazz evenings in the main bar, headline acts in the rotunda, and intimate lounge sets four nights a week. The Thursday pianist has been with us for years. Some guests travel solely to hear him.
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A shorefront retreat, 43 years in the making.
Founded in 1983 on a private stretch of Mediterranean shore, Ivoryevergreengetaway was built for guests who judge worth by how a place makes them feel, not by what it puts on show. We opened with six rooms, a kitchen, and a small bar. Today we have 200 keys, three restaurants and two private gaming salons, yet the original kitchen still serves dinner every night.
From the casino floors to the spa terraces, every room and every ritual is shaped by people who have spent their lives refining hospitality. Our head sommelier has been with us for many years. Continuity is not a slogan here; it is the whole purpose.
We hold a five-star rating from every guide that matters, but the praise we keep closest is the one we cannot hang on a wall: more than 68 percent of our reservations each year come from guests who have stayed with us before. That is the only figure we track.
Where the clock loses count.
Hospitality without spectacle.
We have little time for flourish. The flowers are fresh because they ought to be. The robe is heavy because it ought to be. The kitchen closes when the last guest is ready, not when the menu dictates. The work that counts is the work you never see — and that is the work we place first.
There is a right way to do this work and a wrong way. Over 43 years we have chosen one and held to it. Every person on our team — from the front desk to the kitchen porters — has been selected, trained and retained because they share the same instinct for what good looks like. A building cannot produce that alone. It comes from people.
We hope you will visit and judge for yourself. And when you do, we hope you will tell us where we fell short, so the next 43 years improve on the last.