Set on a pristine Pacific coastal reserve that it promises to preserve, the Four Seasons Resort Tamarindo, México is now welcoming guests. The property features 157 cliffside and beachfront accommodations, many with private pools.

“In Tamarindo, Four Seasons guests will feel connected to the jungle, the ocean, and to one another. The resort immerses guests in the wonders of the natural world,” says Christian Clerc, President, Four Seasons Hotels and Resorts.

“We are deeply grateful to our owner-partners Paralelo 19, whose family has cared for this land for generations, and are now trusting Four Seasons and our people to share in their commitment to preserving this beautiful destination and celebrating its remarkable culture.”

Just 2% of the 3,000 acre (1,220 hectare) private nature reserve surrounding the resort is being developed. But that still leaves room for a golf course, spa and wellness experiences, three pools and three nearly-deserted beaches for watersports and long days in the sun.

“Our vision was to build a modern Mexican resort and make it a testimonial of our country’s rich heritage,” says Pedro Verea Hernandez, CEO of Paralelo 19, the owners of Four Seasons Resort Tamarindo, México.

The owners say guests will be surrounded by expressions of Mexican creativity at every turn, from building architecture and design of indoor and outdoor spaces, to details ranging from artworks to tableware and team uniforms.

As well as indulgent pampering, Four Seasons Resort Tamarindo will offer learning opportunities for guests. Resident biologists and researchers will lead guests on guided hikes along natural footpaths created by indigenous wildlife, through jungles and along the coastline. Visitors can learn about medicinal plants used since pre-Hispanic times, and get to know the 70 endemic species and hundreds more birds, mammals, amphibians and reptiles that call Tamarindo home.

Guests can also visit the 35-acre (14-hectare) Rancho Ortega, where Culinary Director Nicolas Piatti and the kitchen and farm teams are growing the ingredients that will appear on plates at Coyul, which features modern Mexican cuisine, and Nacho, a barefoot taqueria near one of the resort’s pools.

Opportunities for private dining abound – whether a romantic beach dinner or a cliffside lunch – and in-villa dining is available around the clock. Next year, Four Seasons will debut Sal, an oceanside seafood restaurant and sunset cocktail bar.

Direct flights to Manzanillo-Costalegre International Airport (ZLO) are available daily from Mexico City, weekly from Houston, and beginning November 23, 2022, a fourth weekly flight from Los Angeles. Seasonal direct flights from Calgary will be offered this winter.