SALT of Palmar

The hip SALT of Palmar, set on a white sand beach on the east coast, is the first eco-hotel on Mauritius. Go for vibrant interiors by French artist Camille Walala, locally sourced organic food, a salt therapy room, cool rooftop bar, staff-led local excursions and interesting skills swap experiences.

On a white sand beach on the breezier east coast, about an hour's drive from the airport. A rocky sea bed lies directly in front of the hotel, but there's a sandy-bottomed swimming area nearby, also frequented by locals. On the doorstep are bike rides to coastal villages (electric bikes are available) and oyster and sea urchin fishing opportunities. The bustling Flacq market is a 10-minute drive away.

There is an element of playfulness in the rainbow-hued interiors designed by French artist, Camille Walala, within pale orange external walls. Bespoke pieces from local artisans mean handmade crockery in the restaurant, white-painted rattan dining chairs and colourful in-room beach baskets made of recycled plastic.

This is the first of a new offering from visionary hotelier Paul Jones of The Lux Collective. Television screens, buffets and single-use plastics are out, while organic local produce, natural toiletries and getting out of your hotel room are in. SALT's guests are encouraged to climb Lion Mountain, take a street food tour of Port Louis, and even attend a rehearsal of Geet Gawai singers, who perform at Hindu weddings – all bookable at the touch of an app.

A stay starts with a salt-baked pineapple welcome drink, and meditation on a beanbag by the sea. Service is personal, with staff encouraged to get to know guests. A unique skills swap concept encourages staff and guests to share their talents with each other and the wider community through a platform on the hotel's app.

The Salt Equilibrium spa contains the island's first salt therapy room, and a choice of simple massages and scrubs, all featuring salt. SALT Active includes tailormade programmes from an international running champion and a sunrise serenity walk along the beach, ending in yoga. Facilities include a 25-metre lap pool – its emerald sun-loungers adorned with bright yellow beach towels under smart black-and-white parasols – at the hotel's centre, and a library with over 200 books curated by local authors. Mini Cooper convertibles are for hire to explore the island, equipped with 'This is Mauritius', a guidebook written by locals.

The 59 medium-sized, well-appointed rooms are set across three storeys and all have balconies. They are all painted a soothing white, with floor-to-ceiling windows and wooden fittings and furniture. The centrepiece is a comfortable organic Carpe Diem bed with organic linen, and vibrant coloured cushions. A large bright orange-tiled shower comes with refillable natural toiletries, including a hair mask. Replacing the television and minibar are shelves of books, a Roberts radio playing soft séga music, and goodies such as handmade crisps, freshly ground coffee and Moringa tea.

These are the most eco-friendly rooms in Mauritius with refillable water bottles, a bathrobe made from unbleached cotton and coffee bean waste, rubber-soled cinnamon-sedge slippers and a recycled rubber yoga mat. Even the shower cap is made from corn starch, and wrapped in paper made of limestone dust.

Of five room types, the two 'Best on the Beach', are the biggest, with a sundeck and the best sea views. Three 'Pool Plus' rooms have space for an extra bed, while the 20 'Bang on the Beach' rooms are steps from the powder-white sand. Note that some 'Garden' rooms overlook the car park

The open-sided restaurant serves up healthy, tasty, organic fare. Sourced from local producers or often homemade (from the wild boar and venison sausages to the yogurt), and using ancient cooking methods (such as the smoker, charcoal grill, wok and tandoor) food is a blend of Mauritian, Mediterranean and Asian flavours, with vegetarian dishes on every menu (including vegan), and raw cuisine designed by Grace Van Berkum.

Delicious breakfasts of acai bowls, golden mango and turmeric, or avocado on toast make you want to rise and shine, while dishes on the dinner menu range from barley risotto with deer braised in red wine to twice-cooked octopus. The SALT bakery serves freshly baked bread from 6.30am-10.30pm and coffee 24 hours a day. Cooking lessons teach guests how to make chicken curry, artisanal bread and raw cuisine. Guests who book a fishing experience can prepare their catch of the day Mauritian-style.

Clouds, the glass-fronted rooftop bar, is the spot for a mountain-inspired cocktail overlooking the ocean to the rhythm of a soft séga – or opt for an exclusive Salt Cuvee craft beer by the beach, with a live band and traditional séga show.