The eco-traveller's first choice
Farthest up the hill and backing onto the national park, Le Bout du Monde is an eco-resort built into the hill so that its selection of wooden Khmer-style villas ascend with the gradient, which is pretty steep in places.
The overall impression is of a winding, lush vertical garden with a naturally filtered pool in the middle.
The resort has an emphasis on eco-friendliness, which means the 12 metre pool is a natural green colour, tucked away out of sight of the accommodation for privacy. Solar power provides electricity for lights and fans but not hot water or air-con. The basic bungalows look out and over Veranda Resort (which sits right in front of Le Bout du Monde) and onwards out to sea; the three newer stilted bungalows are luxurious and probably the most tastefully decorated of all the many bungalows dotting the Kep landscape. Gorgeous stone bathrooms open to the outdoors, the beds are graced with soft linens and decorations include antique fixtures and old-fashioned paintings on the walls. The two, two-room residence bungalows are stilted high enough that they have uninterrupted ocean views. Both the two-room residences and the one villa have huge outdoor porches with hammocks, floor throws and cushioned couches where we can imagine spending countless hours in comfort.
The restaurant has a country cottage feel, with white tablecloths and pictures of old Kep, matched by a menu of Breton pancakes, seafood and amok. We would like to request that when the menu says “green peppercorn sauce” that that is what should be served, and not black peppercorns in tomato sauce without a drop of cream or brandy in sight. We say this because when we asked whether said sauce was really the green peppercorn sauce, we were assured that absolutely it was. This was not the staff’s fault, but the management’s and it’s the kind of thing that should never happen. Green peppercorn sauce is one of those sacred things that (some) people, by which we mean us, can get emotional about.
By Nicky Sullivan
Last updated on 24th February, 2016.