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“These plants can create eco-systems and promote wildlife, but they can also feed us in a sustainable way and return health to the soil,” said Seawater Solutions founder Yanik Nyberg, as he planted sea aster – a flavorsome, wild plant.

Artisanal and seasonal, too, was much of the quite-delicious food served throughout the hotel, courtesy of Hoi Polloi, an English modernist brasserie off the lobby. Sea bass with asparagus, brown butter, hollandaise and sea aster was remarkably fresh and flavorful; for dinner the lamb rump with fennel, broad beans, smoked aubergine and garlic was scrumptious.