Dining at the on-site restaurant is, somehow, delicious, filling and healthy, all in one, with ingredients and even wine, from organic, sustainable and, when possible, local sources. Standouts are the Thai ceviche with Key West shrimp, jicama and pomelo; red-miso-braised bison short ribs with cepes and white sweet potato; and seared diver scallops with beets, and spelt/asparagus risotto.

The Hilton Bentley — Miami/South Beach

Also designed by Arquitectonica, this all-suites hotel, with full or partial kitchens and roomy balconies, is located directly on the beach in the South of Fifth Street (SoFi) neighborhood. Guests soon discover thereÂ’s little reason to leave the hotel, considering its unexpected luxuries, unknown even to nearby residents.

For example, Spa 101 claims one of the sweetest spots in town for its sky deck with ocean views — it’s a world away from the South Beach scene. The owners, a Dutch and Armenian husband and wife, spent five years researching and working at spas in Bali, so their place is a little slice of that Indonesian island — from the complimentary chrysanthemum tea to the Sumatra wood walls.

Specializing in Balinese massage (though Thai, Swedish and reflexology are also offered), they incorporate massage into every treatment, including the facials, mani/pedis and shampoos. Treatments are customized, using fresh organic products from Éminence that smell good enough to eat: chocolate, pumpkin and parsley-cucumber are a few scents. Besides smelling and feeling good, services get down to business, with high-tech machines that lift skin, as well as pre- and post-sun skin and hair protection.

Gaia Ristorante is a total surprise, not only for its hidden locale, but also for its authentic Italian menu prepared by chef Gaetano Ascione. Having cooked for presidents and other big shots, he raises the regional bar, with daring combinations and fine cuisine. Like a doting Italian mother, Ascione gets to know guests before customizing “walking menus” to their tastes. A spoonful of melon risotto wrapped in prosciutto shows off his intricate technique, and amuse bouches are savory, like a shot of lentil, porcini and truffle soup. Another option for foodies: themed dinners, with a single ingredient used in every course; tomato, for instance, featured sweet San Marzano tomato jam with biscotti for dessert.