There is something for everyone to do in Mozambique, whether you are staying on the mainland on the Vilanculos stretch, where several lodges are situated along the beach, or on an island accessed by a short helicopter flip or boat ride, like Bazaruto or Benguerra.
For a group of friends or a family, the Anantara Bazaruto is ideal. As the resort assistant manager, Nuno Carnaxide explains, “our aim is to have something to do at all hours of the day, good weather, bad weather, young and old.” They have available every imaginable water activity, as well as a tennis court, a nine-hole golf course, cooking classes, cultural drives on the island, romantic dune experiences and a world-class spa. There is a different menu every day with a specific theme, as well as buffet style meals for busy periods. Nuno adds “Rooms and beaches you can find everywhere, but the food and the service make the difference.”
And don’t miss Chef George’s peri-peri sauce [at Anantara Bazaruto] – it was one of my favourites of the trip!
AndBeyond Benguerra and Azura Benguerra are ideal for those seeking a more private, boutique experience. While Anantara Bazaruto allows day visitors from the mainland, AndBeyond and Azura are both exclusively reserved for their guests.
One of the biggest differences in the experience on the mainland versus the islands is the food. Many of the mainland restaurants have very similar menus, while the island menus are slightly more sophisticated and creative. Nothing is frozen and many they have their own herb and vegetable gardens. AndBeyond Benguerra’s Chef Vicky was trained up by Lodge Manager, Thys Taljaard, who has a restaurant background. I noticed some locals spear fishing in the shallows one morning and approached them with a friend who acted as a translator, and soon we were foraging along with the men. The catch of crabs and razor clams was then prepared by Chef Vicky who steamed the crustaceans, flaked out the meat and combined it with garlic and chilli. The meat was then stuffed back into the shells, topped with breadcrumbs and baked. The clams were prepared Italian style, with spaghetti, white wine, garlic, tomatoes and chilli. Many of the other meals we tasted there are based on more traditional Mozambican ingredients, also grown fresh on the island; cashew nuts, coconut milk, pineapple, avocado, limes and lemons.
Another feature of island life atAndBeyond Benguerra is that you see fewer people. It’s a completely different experience from the bustling mainland – the silence and the sharp contrasts between the white, the blue, the dusk and dawn. Guests tend to keep to themselves. Meals are often served on the private veranda of your suite, while some guests enjoy picnics on the beach or in the garden, after an aperitif at the Dhow Bar.
And this is a must do [at AndBeyond Benguerra] – a Dhow sunset cruise with one of the local fisherman.
Staying on the mainland naturally offers you more variety in terms of restaurants and activities. We explored other lodges from our very comfortable and affordable Casa Rex in Vilanculos, where everything is “five minutes’ walk away” and enjoyed one of our best meals at Café Casbah; a beach café where we loved the signature Mozambique peri-peri prawns. You can also walk or take a tuk-tuk to have cocktails at the newly renovated Donna Anna Hotel in the harbour, enjoy a guided market tour and cook with a local in their kitchen, enjoy a seafood lunch at Frutos do Mar, or go on a scuba or fishing charter. There are a number of reputable charter companies around if you are chasing big game fish or want to see the islands, go horse riding, scuba diving or snorkelling, although some of these activities might be included in your island hotel or resort package.
Overall we found the staff in Mozambique extremely kind and accommodating. The soft-spoken yet efficient approach to creating a very special experience for each visitor is tangible at every lodge, resort and restaurant. In Mozambique you will arrive as a friend and leave as family.