Festive flair

November 10, 2026 - Festive treats come with island vibes in Grenada and the Maldives and come seasoned with snow in Crans-Montana. Cambodia adds a Khmer twist, while Vietnam gathers everyone around Grandma’s Kitchen.

Swiss Alps: Add a dusting of snow

Local flavor has a way of changing the menu, and it comes with altitude at Six Senses Crans-Montana. Out on the mountain, a Gourmet Snowshoe Discovery turns a winter walk into a hearty, warming lunch. Or spend the day on corduroy slopes and then ski the Chetzeron piste back to the resort. There’s a glass of Valais wine or hot chocolate waiting at Club Alpin, or you can refuel with a crêpe at ORA Bar & Lounge.

Back inside, Earth Lab gives the season a second life. Create candle decorations from used kitchen oil and clay ornaments using dried citrus and coffee grounds. Top it all off with a Swiss Chocolate Wrap at Six Senses Spa to nourish winter skin.

Maldives: Another scoop?

There may be sand underfoot at Six Senses Laamu, but festive flavors still find their way to our ice cream counter.

November brings Tofu & Kinako to your scoop, with roasted soybean powder adding a toasted note. December follows with Pumpkin & Cinnamon. Chocolate gets its festive turn too, with Gingerbread Dark Chocolate and a S’mores Milk Chocolate. The latter may have been made with younger guests in mind, but we won’t be checking IDs.

Everything is made on the island using natural ingredients, and ice cream is complimentary. Choosing a favorite may require further research and another scoop or two.

Cambodia: Khmer catch of the morning

Six Senses Krabey Island starts the day with breakfast before sunrise. Head out with local Khmer fishers, learn how they cast their nets, then choose a fish from the morning’s catch to bring back to the island. As well as supporting our local community, you’ll have your catch prepared by our chefs in our Eat With Six Senses style, using fresh, natural ingredients and Khmer cooking techniques.

Moringa comes with an equally local story. Long before it became a wellness trend, its leaves were simmered into family dishes across Cambodia. Today, our chefs harvest it from the island garden, dry it into powder, and use it in dishes such as plant-based jackfruit amok and Samlor Korko. This traditional Cambodian soup brings together moringa leaves, green papaya, pumpkin, leafy greens, and toasted jasmine rice powder. Chnganh!

Vietnam: Pull up a chair

Grandma’s Kitchen is back, bringing a taste of home to Six Senses Ninh Van Bay. Each afternoon, a wood fire is lit beneath the clay pots and vegetables arrive fresh from the garden. Herbs and spices fill the air. The menu follows the rhythms of Vietnamese home cooking, with dishes such as clay pot chicken and honey-glazed chops cooked slowly and seasoned by hand.

In Vietnamese culture, food has always been a way of showing love. Here, this simple joy means passing plates around the table and sharing stories over a dinner that no one is in a hurry to leave.

Grenada: Island indulgence

The Caribbean island of Grenada has its own way of setting the pace. Mornings can start in the tropical forest, following the trail to Seven Sisters before cooling off beneath the falls. Along the coast, an e-bike ride leads to Point Marquis and a chef-prepared picnic, while later in the day a sailing boat offers a different view of the island as the sun drops.

Of course, not every hour needs a plan. Back at Six Senses La Sagesse, there is always time well spent on your private pool deck doing nothing at all. Throughout the festive season, evenings bring their own island twist. Rum, Reggae & Ribs takes over the beach with fire-grilled specialties and rum cocktails as reggae carries into the night, while Spice Market gathers local vendors around market-style stalls. The Alchemy Bar offers a chance to make Caribbean-inspired spa products for a treatment at Six Senses Spa.

With Island Indulgence, four nights come with USD 1,000 in resort credit, leaving plenty of room to decide as you go.