"A CHEFS DREAM" ARTICLE FROM THE NEW YORK TIMES By John Willoughby March 14, 2019 Through a door in a featureless wall is a different world: Fine china and crystal, a minimalist open-air dining room and an open kitchen. Chef Patrick Jamon with his Sous Chefs mince ginger and fresh basil, sear fresh local caught fillets of Snapper, Lobster in fragrant lemon and olive oil. Opposite the kitchen a shaded courtyard with Six Svelte Hotel Rooms surrounds a long pool.. New York Times for full article The space Each room is a Bungalow with plenty of space and privacy that surrounds a tranquil Pool. Guests can also Rent out the entire space and accommodations up 12 guests. The rooms come with a cleaning service every morning and guests can make reservations at Deevena's Attached Restaurant for breakfast Lunch and Dinner. The restaurant is open to outside guests . Other things to note Due to the fact that we are in Mother Nature..fortunately we can not control Mother Nature. So please keep this in mind if you see the occasional bug. We do have scorpions, Ants and other bugs that we try keep away with natural deterrents.