Fiji is made up of more than 300 islands sprinkled in the South Pacific Ocean. The archipelago is fringed with coral reefs and lapped by water perfect for diving and snorkelling. Its people are a blend of Melanesian, Polynesian, Micronesian, Indian, Chinese and European, resulting in an interesting mix of cultures and cuisine.
The five-star Jean-Michel Cousteau Fiji Islands Resort is one of the most renowned vacation destinations in the South Pacific. Son of the late Jacques Cousteau, inventor of scuba and pioneer of unaided deep sea diving and underwater photography, Jean-Michel is a world-renowned oceanographer and explorer. He has spent his life sharing environmental adventures of land, ocean and culture.
Jean-Michel also has a passion for the indigenous people of Fiji which led him to create an eco-friendly resort. On the island of Vanua Levu, it is on 6.8 hectares of coconut plantation, overlooking peaceful Savusavu Bay. It's a favourite place for honeymoons, weddings and romance, but equally appealing to families and scuba divers. It is the only resort that employs a full-time marine biologist to help visitors appreciate Fiji's underwater world.
The resort has a free club for children. At the Bula Club they explore and learn about Fijian culture, the environment and the natural world around them. The Bubble Maker, a small tank designed to not allow full submersion, is used in the pool to simulate scuba diving. The popular club is fun and stimulating and open to children under 12. A nanny is there to keep an eye on the young ones.
Niumaia Kavika, a Fijian elder and medicine man, takes guests through the grounds and shows them traditional medicinal plants and also plays classics on a three-string ukulele. Niumaia will arrange visits to nearby villages to meet the locals.
While the children are occupied and happy, a popular adult escape is a private picnic on the private Naviavia Island 500 metres from the resort. It is reached by resort boat or you can paddle your own kayak. You are provided with a radio for communication. Enjoy a gourmet lunch and champagne and you can even arrange a visit from one of the resort's trained masseuses.
Executive chef Vijendra Kumar was born in Fiji and uses fresh herbs, spices and vegetables from the resort's organic garden using Fijian, South Pacific and international recipes. Meals are served in the restaurant or by the pool and are included in the tariff.
Accommodation includes 25 spacious Fijian thatched roof bures with ocean and garden views. All have private decks, huge beds and day beds.