Ennismore is excited to share plans for SO/ Ras Al Khaimah, its first all-inclusive resort outside Europe. This stylish venue will be located on the stunning coast of Ras Al Khaimah, where the desert meets the sea.
The resort will feature 257 rooms and suites, all with breathtaking ocean views. Each space blends local culture with modern design, utilizing colors inspired by the landscape—sunset oranges, sandy shades, and deep ocean hues. The interiors will have a warm feel, highlighted by light walnut wood and bronze accents.
Culinary offerings are a highlight, with five unique dining experiences. Guests can enjoy casual meals at The Market, Mediterranean dishes at Chiano, elegant dinners at Hadaba, and Japanese delights at Floating World. There’s also a chic cocktail bar with live entertainment on the 10th floor.
For relaxation, the resort has a spa and wellness area, complete with treatment rooms and a sauna. Fitness enthusiasts can take advantage of the fully equipped gym or join outdoor activities like hiking or horseback riding in the picturesque surroundings.
Ras Al Khaimah is becoming a popular luxury destination, drawing 1.28 million visitors in 2024, a 12% increase from the previous year. The emirate aims to reach 3.5 million visitors annually by 2030. The area’s appeal has been bolstered by successful resorts like Rixos Bab Al Bahr and Rixos Al Mairid, which have transformed the hospitality landscape.
Cenk Unverdi, COO of Ennismore, emphasized that Ras Al Khaimah’s growth makes it an ideal location for this new resort. He envisions SO/ Ras Al Khaimah as a unique blend of luxury, design, and exceptional dining experiences.
Ennismore continues to expand its all-inclusive offerings. With over 60 resorts in its portfolio, the group is bringing innovative concepts to travel, reshaping guests’ expectations of luxury vacations. Visitors to SO/ Ras Al Khaimah can anticipate a distinctive getaway, combining local charm and high-end amenities.
For more on the latest trends in hospitality, check out the full article from Hospitality and Catering News.
