
Deluxe Garden Bungalow
One of two units under a shared thatched roof, with a wide terrace set among quiet garden planting.

Sixteen bungalows and villas on a low cliff at Pongwe, with a wine-cellar dinner theatre, an organic farm kitchen, and true all-inclusive drinks.
Tulia Zanzibar sits on a low coral cliff at Pongwe, on the island's east coast, with just sixteen bungalows and villas set back among tropical gardens. There is no large hotel footprint here: a narrow path of steps and terraces connects the rooms to a beach that the resort keeps largely to itself, and to a lagoon that stays calm through most of the year.
The kitchen runs on ingredients grown on the resort's own farm, changing its menus daily under chef Mgeni Mzima, and three nights a week dinner moves to a wine cellar for Le Petit Chef, a table-top show built around 3D projection. Drinks, spa treatments, watersports and gym classes are all included in the all-inclusive rate, with no bar tabs to sign.

Five categories, from garden bungalows to seafront villas with a private pool over the water.

One of two units under a shared thatched roof, with a wide terrace set among quiet garden planting.

The same garden bungalow layout, turned toward the water for a glimpse of the ocean from the terrace.

A separate bedroom and living room set in their own garden, with a private pool and hammock behind the villa.

The resort's best-placed villas, set on the cliff above the water with an open-plan bedroom and living space.

The same clifftop position as the Seafront Luxury Villa, with a private pool set on the wooden terrace above the sand.
Spa, gym and watersports are all included in the all-inclusive rate, alongside daily yoga in the gardens.

Massage, facials and reflexology in open-air treatment spaces, with the first treatment complimentary for every stay.

An open-air gym with cable machines and free weights, plus complimentary private classes on request.

Private sessions held on a terrace or in the tropical garden, included for guests at any level.

Kayaks and paddleboards from the beach, plus outings on a traditional wooden ngalawa sailing boat at high tide.
A single fine-dining table with a daily-changing menu, plus a wine-cellar dinner theatre three nights a week.

Chef Mgeni Mzima changes the lunch and dinner menus daily, built from the resort's own farm and the morning's catch, with fresh pastry baked three times a day.
A table-top dinner show staged in the only wine cellar on the island, held three evenings a week with a welcome drink and farm tour beforehand.
Tell us the dates and the occasion. We will hold space at net rates and manage every detail once your clients land.