Chile
Nayara Alto Atacama, Chile
Born from the dream of a Chilean family, and inspired by the otherworldly landscapes of the Atacama, Nayara Alto Atacama is a tranquil desert oasis that works to support (and celebrate) the communities who call this place home. Specifically designed to blend seamlessly with its natural desert surroundings, this lodge is flanked by the Andes Mountains, has its own cactus gardens, and even its own llama corral.
LOCATION
Situated in the Antofagasta region in Northern Chile, Nayara Alto Atacama lies in the heart of the Atacama Desert. After touching down in Calama, a city known as the gateway to the Atacama (the driest place on earth), you’ll set off on a one-hour drive through the desert to reach your hotel; weaving your way between the rising peaks of the Andes Mountains and marvelling at sweeping clear blue skies.
YOUR ROOM
Drawing inspiration from the local Andean culture, each of the hotel’s elegant rooms and suites is decorated with handwoven throws, macrame hangings, and natural materials. Looking out at spectacular views of the Salt Mountain Range and the Andean hills, you’ll listen to the sounds of the San Pedro River as you step out onto your private terrace and feel the warmth of the Atacama sun.
WHY WE LIKE IT
At Nayara Alto Atacama, it’s impossible not to fall in love with the desert. By day, you’ll set off on adventures – hiking across the multicoloured slopes of Rainbow Valley, exploring the canyon of Garganta del Diablo (or, Devil’s Throat) by mountain bike, and taking a dip in the hot springs of Puritama. As the sun sinks beneath the horizon, you’ll relax at the soothing Puri Spa and dine on the freshest northern Chilean ingredients at Ckelar Restaurant. And then there’s the night. Heading to the hotel’s open-air observatory, you’ll gaze up at dazzling starlit skies. With no light pollution, this is the place for stargazing.
SUSTAINABILITY
Due to the hotel’s location in the heart of the Atacama Desert, water is treated as a precious resource; it is drawn from a well, used, and then recycled by helping to nourish the hotel’s very own Andean Garden. Curated by Veronica Poblete, the in-house botanist, the garden is used to grow fresh vegetables for the hotel’s restaurant with all other seasonal produce being sourced from local farmers to support the community.
