Conservation and sustainability drive everything that takes place on the island

A self-sustainable refuge preserved for future generations. That’s the vision for Denis, and we invite you to share in the conservation successes that reveal the wonders of the island, as well as the challenges we face in seeking a better appreciation and understanding of the resilience of nature.


The Green Islands Foundation, an NGO with a decade-long track record of conservation success in Seychelles, has a permanent outpost on the island and oversees a variety of programmes.

The translocation of some of Seychelles’ rarest endemic birds has been one of Denis’ most important environmental achievements, paving the way for some of these species to improve their standings on the IUCN Globally Threatened Birds list. As a result, Denis is the only place in the world in which a morning’s walk can bring you across the Seychelles fody, magpie robin, paradise flycatcher and the Seychelles warbler.

Hawksbill and green turtles laying their eggs on the protected shoreline of Denis are monitored and tagged, providing valuable information to assist in the protection of the species. Extensive research into the ecosystem of the island’s reef flats – essential nursery and feeding grounds for fish and green turtles – and the Seychelles government designating official protected status for the waters surrounding Denis, have been instrumental in preserving the island’s marine environment just the way nature intended.

The restoration of native forest habitats, rearing of giant land tortoises, and a fledgling seabird colony are just a few of the many other conservation projects currently ongoing on Denis.


Apart from conservation programmes, the island’s overall administration places an emphasis on sustainability, to reduce wastage and maximise what the island provides.

This of course goes for the farm and the kitchen, and other practical applications as well. The self-sustaining lumber mill and carpentry workshop, provides all of the wood floorings for the hotel, as well as the bulk of furniture pieces in the cottages, the lobby and restaurant. The innovative use of always-available coconut palms for cattle feed, has increased milk production for the entire island.

With a deep-rooted knowledge of the local eco-system, we aim to use local materials and methods as import substitutes whenever possible, significantly reducing our carbon footprint.

Farm and Food

To savour elegant cuisine that tastes as good as it looks is a human impulse. To know that what you’re eating was nurtured, grown and harvested within a few hundred metres of where you’re sitting, is one that’s completely guilt-free.

The island’s farm provides our international culinary team with an impressive palette with which to work, but also serves as a wonderful highlight for you to explore. Between the milk, yogurt and cheese from our cattle, fresh pork and all manner of fowl, fish caught on our ocean doorstep, and a wonderful array of island-grown fruits and vegetables, Denis gives new meaning to the phrase “farm fresh.”

The kitchen is clear in its purpose: to highlight the island’s fresh produce, while keeping staples that can’t grow on the island to a minimum. Hearty breakfasts feature fresh eggs and dairy, while lunch buffets showcase authentic Creole and international fare. Evenings give rise to a more sophisticated approach, with intricate five-course table d’hote menus that showcase the creativity and skill of our chefs, an experience enjoyed in the understated elegance of our dining pavilion, or at a romantic sea-side table-setting under the stars.