The best surf & design hotels · Puerto Escondido
Casona Sforza
Alberto Kalach used pre-Columbian vault construction as his structural logic — the sand-yellow brick arches are earthquake-resistant, naturally ventilated through their curvature, and reflective of the relentless Oaxacan sun. Eleven suites at the Barra de Colotepec, where the Colotepec river delta meets the Pacific south of Zicatela. A linear water pool runs the length of the central corridor from the suites to the circular saltwater pool and the beach. Ground-floor suites have private pools; upper suites have balconies and indoor bathtubs. All eleven face the ocean through the arched openings. Michelin Key 1. Adults only. The quieter beach is the point — far enough from the Mexican Pipeline to hear the silence between sets.
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The hotel
Sustainability
The Design
Rugs from Teotitlán del Valle. Textiles from the Oaxaca Valley. Hammocks from Yucatán. Every piece sourced through Pueblo del Sol, the sustainable production workshop the hotel funds.
MOB Studio's interiors use neutral tones and natural textures that let the architecture carry the room. The furnishing programme is entirely Oaxacan — sourced through Pueblo del Sol, a local production workshop run by potters, cabinetmakers, farmers, and beekeepers that Casona Sforza actively funds. La Bóveda restaurant cooks in the final vault: farm-to-table from local seasonal producers, chef's table inside the kitchen. The sourcing is the sustainability position — no certification required.
The Design
Rugs from Teotitlán del Valle. Textiles from the Oaxaca Valley. Hammocks from Yucatán. Every piece sourced through Pueblo del Sol, the sustainable production workshop the hotel funds.
MOB Studio's interiors use neutral tones and natural textures that let the architecture carry the room. The furnishing programme is entirely Oaxacan — sourced through Pueblo del Sol, a local production workshop run by potters, cabinetmakers, farmers, and beekeepers that Casona Sforza actively funds. La Bóveda restaurant cooks in the final vault: farm-to-table from local seasonal producers, chef's table inside the kitchen. The sourcing is the sustainability position — no certification required.
