The Brando is a unique luxury resort on French Polynesia’s breathtakingly beautiful private island of Tetiaroa – an atoll composed of a dozen small islands surrounding a sparkling lagoon 30 miles northeast of Tahiti. The Brando offers carefree luxury in the midst of pristine nature. With access to the island by private plane, the resort features 35 villas on white-sand beaches frequented by sea turtles, manta rays and exotic birds. The resort was designed to reflect Polynesian lifestyles and culture.
ONE BEDROOM VILLA
Inside your 1,033-sq.-ft. (96-sq.-m) villa you will feel right at home. Each carefully designed villa to blend into and enhance the serenity of your surroundings, so you’ll feel as though indoors and outdoors have merged together. The cosy sitting room is furnished with soft and comfortable chairs and sofas. To the side is a media room, where you can listen to music, watch a movie, or use WiFi to keep in touch with friends and family.
Enjoy all the appointments of a one-bedroom villa—plus many built-in extras—in any of the four, 1,808-sq.-ft. (168-sq.-m), two-bedroom villas.
Inside, a large, airy living room combines all the features of the one-bedroom villa’s sitting, while giving you the sensation of spaciousness. The living room also provides you with a private dining area with seating for six, a kitchen, and a wide entryway onto a large, two-tiered deck.
The 2,648-sq.-ft. (246-sq.-m) three-bedroom villa provides an opportunity for friends or a larger family to stay together. This villa has all the features of the two-bedroom villa but on an even larger scale.
The third bedroom is separated from the main villa by an above-ground walkway, and includes its own dressing room, bathroom, and outdoor bathtub.
The resort’s two restaurants showcase Polynesian-inspired dishes, East/West fusion and classic French cuisine. The award-winning cuisine of Guy Martin of the Michelin two star restaurant Le Grand Véfour in Paris is featured in both dining venues and in-room dining.
At all the dining venues you will enjoy the freshest of ingredients. The chef will select for the day’s dishes organically grown fruits and vegetables from the own gardens and orchards. These may include mangos, papayas, tomatoes, green beans, lettuce, cucumbers, squash, avocados, breadfruit, bananas, limes, watermelon and more. Featuring fish and shellfish from Polynesian waters.