STORIES FROM NA PRAIA
Echoing the evolution of the landscape, Na Praia has been created slowly and carefully: shaped by a team weathered and seasoned in symbiosis. An allowing of the land – and right partners – to be revealed.
These are the stories of the dream, and the team, behind Na Praia.
Thomas: Learning from the land
Landscape architect Thomas Doxiadis speaks about building with, rather than over, what already exists. In a landscape shaped by sand and plants, nature forms a living foundation that sustains life. Development, here, becomes a careful and ongoing process – where a hotel can become both a place of beauty and an ongoing project of ecological preservation and restoration.
José António: Hospitality as a craft
Hotelier José António Uva speaks about creating a space where guests can form personal relationships with nature, architecture, and local crafts. At Na Praia, service is discreet and thoughtful, and every detail reflects Portuguese culture, creating an authentic and intimate experience.
Karl and Olivier: The whale skeleton
Karl Fournier and Olivier Marty of Studio KO share how Na Praia’s architecture emerges from the land itself, tracing the curves of sand dunes, with unimposing buildings thoughtfully designed to protect the delicate landscape.
Craftmanship: The beauty of variation
One of the multiple artisans we work with, ceramicist Madalena Telo, invited by Estúdio Lisboa, crafted shell-inspired pieces for Na Praia using fire, clay, and intuition. Forms are often marked by the flame’s movement and capture the sea’s textures, in turn reflecting the opposing elements of fire and water. Her practice reflects our commitment to craftsmanship and to ongoing collaborations that continue to broaden the scope of our work.
Filipe: The cycle of seeds
Landscape designer Filipe Soares of Sigmetum speaks of the great care taken to cultivate native species that would allow Na Praia’s landscape to regenerate naturally, always gently supporting the restoration of the dune ecosystem.
Bruno: The life of bread
With wild yeasts and long fermentations, Chef Bruno Caseiro’s bread is a unique, seasonal expression of place and time. No two loaves will ever be exactly the same. His craft, like that of an artisan, celebrates curiosity, experimentation, and continuous learning.