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Bandarawela Hotel

Bandarawela, Sri Lanka

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The Bandarawela Hotel has earned its reputation by not stopping at giving its guests the best of the best; it provides the best of the best of the past. To that end, great attention has been given to restoring and maintaining the alluring qualities of bygone times, while ensuring all the conveniences of a modern full-service hotel.

The Bandarawela Hotel, just is not a place of layered polish. Rather it is one of stripped-away varnish, where a prime is not placed on the sanitary uniformity of newness. The constancy over time of the contradictory inconsistency and irregularity of age are far more important - and appealing.

Rooms
Twenty of the 33 rooms are on the ground floor and thus easy to access. Most of them are somewhat small – the premium on space in the early 20th century not being what it is today – but far from feeling cramped, due in part to high ceilings. All are provided with a comfortable spring bed with polished brass posts and knobs, and antique wood furniture and fixings. Cream-coloured walls and patterned curtains draping the generous quantity of windows keep the interiors light.

All rooms are equipped with a modern telephone and television. The temperate climate means there is no need for air-conditioning, but long-stemmed ceiling fans, complete with light rhythmic arthritic clicks, add to the colonial atmosphere.

The care taken in common spaces is top-notch. Covered terraces and walkways of waxed copper-gold stone floors connect all rooms with the main house, whose own parquet of polished wood begs for bare feet. The lounge’s sunset-red walls (hung with prints and etchings of olden times) and tasselled-curtained windows allay the light of day and enliven the dimness of dusk.

Dining
The staff and hotel restaurant are first-rate. The cooks and blue-saronged stewards are equally at ease managing a full buffet on holiday weekends and turning out orders from the extensive menu. They are attentive in the morning, pulling together the makings of an “Enchanting Breakfast of the English Manor” complete with scones, Scotch woodcock eggs or buck rarebit, and other charming concoctions particular to past British palettes. They are efficient and friendly at lunch, when light seafood, meat and vegetable appetisers or soups are just as appealing as the main courses, including a grill platter with meat from Uva farms that could satisfy any trencherman’s appetite. And, of course, between meals, they respond with understanding and patience to every guest need. After the evening meal, drinks are available in the snuggery-cum-lounge bar, or, when there is sufficient demand, in the original hotel pub.

(Content Source: Travel Sri Lanka Magazine)