Five-star comfort meets unforgettable nights
Casino floors, candlelit suppers and a coastline that never gets old. We have spent twenty-five years perfecting one thing: how to make a guest feel like the most important person in the room — without ever saying so out loud.
Reserve Your Stay
Dishes built on the season, not the menu.
Our kitchen draws on what the coast gives us each morning. The menu changes weekly, the standard does not.
Experiences crafted for you
From dawn yoga and pre-breakfast swims to candlelit dinners and after-midnight gaming, every hour at the resort has been considered, rehearsed, and refined over more than two decades. What follows is a small selection — the full directory of experiences runs to over forty pages, and your concierge will be glad to walk you through it.
Five-Star Amenities
VIP lounges, a 2,400 m² spa, an indoor and outdoor pool, a private beach club, and a service ratio of nearly two staff to every guest. Your suite is not a room. It is a small kingdom with a doorbell.
LEARN MORE →Live Entertainment
Jazz nights in the main bar, headline acts in the rotunda, and intimate lounge performances four nights a week. The pianist on Thursday has been with us since 2004. Some guests fly in to hear him alone.
LEARN MORE →Private Pools
Two infinity pools, four heated plunge pools, sixteen cabanas, and a private beach with chilled towel service all day. Children under sixteen are welcome only in the family pool — the rest are quiet by design.
LEARN MORE →Sunset Terraces
Three open-air dining levels facing west, built so that no two tables ever face each other directly. The golden hour here lasts about forty minutes. We have arranged the menu, the music, and the lighting around it for two decades.
LEARN MORE →
Inside the resort
A coastline retreat, perfected over a quarter century.
Founded in 1998 on a private stretch of Mediterranean shore, Alpen Retreat was designed for guests who measure value in how a place makes them feel, not what it puts on display. We opened with six rooms, a kitchen, and a small bar. Today we have one hundred and twenty keys, three restaurants, a Michelin star, and two private gaming salons — but the original kitchen still serves dinner every night, and the original bar is still where the regulars sit.
From the casino floors to the spa terraces, every room and every ritual is curated by people who have spent their lives perfecting hospitality. Our head sommelier joined us in 2002. Our pastry chef in 2007. The bellman who will meet you at the door has worked here longer than most of our suites have existed. Continuity is not a marketing word for us. It is the entire point.
We have been awarded a five-star rating by every guide that matters, but the recognition we hold most tightly is the one we cannot frame: more than sixty percent of our reservations each year come from guests who have stayed with us before. That is the only number we measure.
Built one room at a time.
When we opened in 1998 we had six rooms, a kitchen, and one rule: guests are not units of revenue, they are people we have invited home. Twenty-five years later we have 120 keys, three restaurants and a casino floor — and the rule has not moved an inch.
There is a way to do this work and a way not to. We have, over twenty-five years, picked one and stuck to it. Every member of our team — from the front desk to the kitchen porters — has been chosen, trained and kept because they share the same instinct about what good looks like. That is not something a building can produce on its own. It comes from people.
We hope you will come and see for yourself. And, when you do, we hope you will tell us where we got it wrong, so that the next twenty-five years are better than the last.