Voaara is a barefoot-luxury collection built for travellers who prize authenticity, simplicity and a sense of wonder over the trappings of conventional opulence. Its resorts are conceived to sit lightly within their landscapes and to draw on the communities around them, pairing raw natural beauty with a quiet, refined comfort that invites guests to slow down and reconnect.
The model is also expanding. A second outpost, Voaara Grenadines, is set to open on Palm Island in December 2026, transposing the same soulful, stripped-back sensibility onto Caribbean shores.
The collection built for travellers who prize authenticity, simplicity and a sense of wonder over the trappings of conventional opulence. Its resorts are conceived to sit lightly within their landscapes and to draw on the communities around them, pairing raw natural beauty with a quiet, refined comfort that invites guests to slow down and reconnect.
The model is also expanding. A second outpost, Voaara Grenadines, is set to open on Palm Island in December 2026, transposing the same soulful, stripped-back sensibility onto Caribbean shores.
Sainte-Marie: a sanctuary in the Indian Ocean
The collection's first property occupies Sainte-Marie, a slender island off Madagascar's eastern coast — remote enough to feel genuinely far from everything, yet pitched as a sanctuary in close communion with nature. Its design language fuses the imperfection-embracing restraint of wabi-sabi with an unmistakable African soul: an intimate escape rich in spirit and unhurried sophistication, where the architecture and the landscape are allowed to do most of the talking.
La Plage by Sarrion
At the heart of the resort is La Plage by Sarrion, the flagship dining room that carries its chef's name outright. Staged beneath a soaring thatched roof, the open-plan space dissolves from interior to terrace to bare sand, and its all-day menu braids Mediterranean technique with Asian accents.
Working alongside the Malagasy head chef Jean Notia Vincent, Sarrion leans on local produce and sustainably landed seafood. The kitchen stages a deliberately transparent approach to sourcing, in which the raw ingredient is shown before it is cooked — a small theatre of trust that doubles as a statement of intent about provenance.
Le Grill: fire, scarcity, provenance
The ethos sharpens at the adjacent Le Grill, where Spanish and Argentinian asado-style fire-cooking is fed by coconut husks rather than wood, lending a distinctive smoke to the day's catch, to steaks from the Malagasy Zebu and South African Wagyu, and to vegetables drawn from the resort's own gardens. With only a handful of tables set directly on the beach, the experience is engineered for scarcity as much as flavour.
The chef: Aleixandre Sarrion
Aleixandre Sarrion is a Spanish chef whose signature is legible well beyond the plate. A kitchen sensibility forged in Michelin-starred rooms and a base in London — where he runs the private-dining studio By Sarrion, catering bespoke menus for high-end clients and the arts sector — have made him a fluent operator at the intersection of food, design and brand.
His instinct for crossover surfaced most clearly in a partnership with the luxury shoemaker Baudoin & Lange, a campaign built around the shared "art of subtraction" between selecting pristine ingredients and choosing premium materials. It is the same conviction he brings to Voaara: that the most persuasive form of luxury is not abundance, but the confident art of taking almost everything away.
Get in Touch
Email
General inquiries: info@voaara.com
Reservations: reservations@voaara.com
Phone: +261 (0)32 89 016 00
WhatsApp: +44 (0)7788 236627
