Set on a hillside overlooking Sri Lanka’s largest natural lake, Tri’s 11 suites offer real tranquility spread out amidst a garden of banyan trees and frangipani. The design, complete with a cinnamon-clad water tower and imbued with a sense of place, sits harmoniously within the surrounding nature.
Executive Consultant Chef, Neil Wager, has caught the spirit of the hotel in the menus which celebrate all things local with finesse. From the cashew nut butter for the warm homemade bread, to the fresh, poached prawns from the lake served with sea urchins, and the creamy buffalo curd for breakfast, the food is sensational.
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