Likuliku celebrates 10 years

Having just celebrated its tenth anniversary on 15 April, Likuliku Lagoon resort is still Fiji’s only over-water bure accommodation and continues to set high standards for Fijian properties.

The journey to opening Likuliku began in 2002 when Fijian entrepreneur and managing director of Likuliku’s parent company Ahura Resorts, recognised the potential of the ideal paradise location of Malolo Island.

“My vision for Likuliku was to introduce overwater bungalows, something that didn’t exist in Fiji and that past developers had said could never be built in Fiji,” Tony says.

“I also wanted to provide a unique resort, modelled on a traditional Fijian village similar to where I grew up as a child, and felt it was important we emulate a traditional design concept and utilise the skills of local Fijian villagers and materials to showcase the area’s natural beauty.”

During the planning and construction of Likuliku, Tony and his team paid particular attention to ensuring the sustainability and longevity of the resort’s pristine environment.

“The natural Lagoon teems with marine life and coral, and we feel a tremendous responsibility to ensure this valuable resource is always protected and preserved by working in partnership with our traditional owners, to ensure the natural surroundings remain viable and vibrant in years to come.”

Today, 15 years on since its opening on 15 April 2007, Likuliku Lagoon Resort has acquired a number of prestigious accolades and continues to offer a unique haven of relaxed refinement with Fiji’s first and only overwater accommodation.

Sitting in the Mamanuca archipelago on Malolo Island, the couples’ only resort has 45 bures, 10 of which perch over a sheltered lagoon.

Thanks to glass-sections in the floors, you can watch the fish meandering by, or get in the water with them by simply going down the ladder from your villa.

The bures on the island are just as comfortable, some with private plunge pools, but all with a comfortable modern Fijian design.

A string of Australian and New Zealand-born chefs have made the sea change and are supplying guests with fresh, local-inspired dishes at Fijiana Restaurant.

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