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COMO Laucala Island

Nadi, Fiji • Laucala Island • OVER THE TOP

avg. $5,795 / night

Includes $305 / night in cash back

Cash back is redeemable via Virtual Visa, Venmo, or bank transfer starting 24-48 hours after check-out

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Cash back

5% cash back on all completed stays (redeemable via Virtual Visa, Venmo, or bank transfer starting 24-48 hours after check-out)

Credit card points

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Hotel loyalty points

Points accrual and status eligibility with major hotel loyalty programs: Marriott Bonvoy, Hilton Honors, World of Hyatt, and others

Free breakfast

Breakfast-included rate options available

Room upgrades

Complimentary room upgrades (subject to property availability)

Extend your stay

Early check-in and late check-out (subject to property availability)

Location

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At a glance

A privately held Fiji island with clifftop villas featuring exposed timber architecture and uninterrupted ocean views.

Best for: Collectors seeking extreme Pacific seclusion

Highlights:

  • Private island purchased and developed by Red Bull founder
  • Clifftop villas with exposed timber thatch and reef views
  • Open-air dining pavilion overlooking unobstructed channel waters
Remote-luxematerial-focused

PB hotel design editorial

A privately held island in Fiji's Lau Archipelago, purchased by Red Bull founder Dietrich Mateschitz in 2003 and developed over nearly a decade into one of the Pacific's most deliberately remote retreats, gives Laucala Island Resort — managed by COMO Hotels since 2012 — its foundational logic: that extreme seclusion, maintained at extraordinary cost, is itself the design statement. From the air, the rocky headland on which the clifftop villas perch rises from turquoise reef water with almost theatrical abruptness, thatched roofs barely distinguishable from the vegetation consuming them. The interiors carry that same commitment to material submersion. Steeply pitched thatch ceilings, their internal armatures of lashed timber poles left fully exposed, soar above dark hardwood floors and cream-rendered walls hung with locally made carved screens and tapa-cloth panels. Four-poster beds draped in white mosquito net, rattan lounge chairs seated on ocean-blue circular dhurrie rugs, and hand-woven coconut-husk pendant lights suspended overhead give the rooms the atmosphere of a Fijian bure carried forward with contemporary restraint rather than theme-park literalism. The open-air restaurant, framed by bamboo columns and layered thatch, places woven-cord dining chairs around low hardwood tables against an uninterrupted channel view — a composition that trusts its setting entirely and asks nothing more of its furniture than to stay out of the way.

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