For the past 17 years, Singita Boulders Lodge in South Africa’s Sabi Sand Game Reserve has been one of my favorite wildlife lodges. Its design was inspired by the weathered boulders that litter the banks of the Sand River. The interior featured an imaginative mix of natural materials — petrified trees, slabs of local stone — and contemporary African art. Now, in a major refurbishment, guest areas, including the new Copper Bar, have been brought closer to the river, and two of the 12 suites have been redesigned for families.
Some of the most exotic areas of India have few hotels and inadequate infrastructure. Now, The Ultimate Travelling Camp provides luxurious tented accommodations in Ladakh, high in the Himalayas; in Awadh, a region of central northern India that includes Dudhwa National Park (home to rhino and tiger); and in Nagaland, a tribal area in the far northeast renowned for its colorful festivals and abundant birdlife. The individually designed tents come with en suite baths and dedicated butlers. Camps can be customized for private groups of friends.
Biking Through Chile’s Winelands
Since 1966, Butterfield & Robinson has dominated the market in upscale biking trips. The company established its reputation on quiet country roads in Italy and France, but nowadays, it offers journeys around the globe. An itinerary for 2015 that caught my eye features the wine country of central Chile, and includes a stay at the spectacular new Viña Vik hotel and vineyard (a sister property to my recommended Estancia Vik and Playa Vik in Uruguay). I am strongly tempted to make a reservation, though I trust that the route goes through, rather than over, the Andes!
Set amid 113 acres of meadows and woodlands, Winvian is an idiosyncratic retreat in Connecticut’s idyllic Litchfield Hills. Aside from the 18th-century main house, the property comprises 18 extraordinary architect-designed cottages, including one that contains the fuselage of a Sikorsky Coast Guard helicopter! Innovations at the whimsical resort include a new farm, with a two-acre vegetable and berry garden, four greenhouses and an apiary, plus sheep, pigs and 60 hens. Henceforth, chef Chris Eddy’s organic kitchen should be well-supplied.