Travel News: Openings, Renovations, and New Trips to Book This Week

In January, Volcanoes Safaris unveiled a massive renovation of its beloved Bwindi Lodge in Uganda (improvements included restyled banda accommodations and a new outdoor terrace where guests can watch for the resident gorillas). But this April, the lodge debuts its final touch: the Forest Spa Humula mw' Ishamba. The tranquil wellness space overlooks the Bwindi Impenetrable Forest. The lemongrass, tea, eucalyptus, and other plants used in treatments are harvested straight from the lodge's garden. From $450; volcanoessafaris.com.

The South Pacific is dotted with more than 300 idyllic islands, but with the opening of Six Senses, the little known volcanic island of Malolo is primed to become a hotspot. Ivory sand and thick tropical forest set the backdrop for 24 spacious pool villas and 66 residential villas. The eco-conscious property is 100% solar powered and is the first hotel of its kind in Fiji to function off Tesla batteries, with LED lighting to minimize energy expenditure plus a careful reforestation program designed to offset the environmental impact of construction. An on-site vegetable garden will supply the restaurant with fresh ingredients. In true Six Senses style, the spa is a standout; massages will be in order after snorkeling, SUPing, kayaking, and surfing. From $969; sixsenses.com.

Fitness junkies who like to tan and tone on vacation won’t want to miss the new Experience Esencia wellness retreats. A collaboration between Hotel Esencia’s wellness and fitness experts and sisters Danielle and Jodie Snyder (of lifestyle and jewelry brand DANNIJO), the four-day programs combine mindfulness, workouts, and beach time. For example, guests will sweat in Boxerina classes then chill out with breathing exercises, yoga, meditation, and spa treatments. The first retreat will begin April 22, with additional retreats planned for June, November, and December. From $2,975; hotelesencia.com.

Just in time for baseball season, Hotel Zachary has opened across from Chicago’s iconic Wrigley Field. The173-room hotel pays homage to Zachary Taylor Davis, the visionary architect behind the ball stadium. Rooms have subtle nods to the stadium design—such as ivy-green headboards—and TVs have a live feed of Chicago Cubs home games. The property's food will be a huge draw, with restaurants including Big Star, Smoke Daddy, West Town Bakery, Jeni’s ice cream, and more all under one roof. From $209 per night for non-Cubs game days and $309 per night for Cubs game days; hotelzachary.com.

Tourism to Turkey was slow in 2017, causing many hotels, including Amanruya, to close temporarily. But renewed interest in travel to the Turkish Riviera has prompted Aman to reopen its 60-acre hideaway on the Bodrum Peninsula. Each of the resort’s 36 stone pavilions features white marble floors, high mahogany ceilings, Turkish charcoal fireplaces, and private infinity-edge swimming pools crafted from diabaz granite. Guests can also escape to Amanruya’s secluded Beach Club, which overlooks its own private bay; A beachside restaurant is nestled amongst the trees surrounding the club and serves freshly caught grilled fish, salads, and Turkish mezze. Renowned Turkish chef Ercan Soylu will return to oversee the hotel's main restaurant. From $1,030; aman.com.

Kokomo Private Island Fiji is setting the bar for sustainability in the South Pacific. This month, the year-old luxury resort introduced the first Fiji chapter of Dock to Dish, an international program that adapts the land-based community supported agriculture (CSA) model and applies it to local fisheries.

Since Kokomo Private Island Fiji is surrounded by the Great Astrolabe Reef, this new program will help ensure the health of the reef through sustainable fishing practices. Dock to Dish Fiji will also be the first community-supported fishery in the world to be established for an all-female cooperative of small-scale fishers: Fiji’s native Bussa-fisherwomen of Buliya use sustainable harvesting practices that were on the brink of disappearing as cheap frozen seafood from Asia began flooding local markets.

Kokomo’s local Fijian fisheries expert, resident marine biologist, and executive chef have collaborated for months to get the new program underway. Guests can expect new menus showcasing wild sea greens and local finfish. docktodish.com; kokomoislandfiji.com.