As soon as I step out of the car hired to take me to the Grand Velas Riviera Nayarit from the airport in Puerto Vallarta, my bags are whisked away and I’m escorted to a seat in the lobby. The next thing I know a sublime smelling cool towel is presented to me and I inhale deeply, already relaxing as a fountain burbles in the background. As I sit contentedly, sipping on Champagne and covertly sniffing the neroli-scented cloth, I am checked in and my personal concierge, Maria, comes over to give me the lowdown on the resort amenities and to ask if I need anything. When she is certain I don’t, she leaves as a massage therapist arrives to ensure my neck and shoulders are as stress-free as my mind. I secretly think there’s a chance I might never leave this spot.

Street cred: It’s all about location

Grand Velas Riviera Nayarit is found in Nuevo Vallarta, about 15 minutes’ drive from the Puerto Vallarta international airport. A main shopping street with haute stores is close to the hotel if your best therapy is more about accumulation than relaxation.

Who hangs here: Is this hotel for you?

As you would expect with a property this posh, the clientele was gorgeous, full of young families with well-behaved kids and chic-looking parents, stylish cozy couples, and a few well-dressed business travelers. In my case, I was there for a girls’ weekend and the hotel proved to be an idyllic spot for this, too.

The straight goods: What’s in the room?

Originally built in 2003, the resort is currently undergoing renos to its 267 rooms. I stayed in room 714—a newly renovated room master suite—which had more than enough space. Contemporary and refined in neutral shades of grey, green and sand with warm wooden accents, it had two comfy queen beds decked in crisp linens, a corner sofa backed with a white and grey marble wall, a desk with two chairs and a long chest of drawers that could store enough clothes for at least a month. The floor-to-ceilings windows opened to a terrace that held a Bali bed and a table and chairs, ideal for watching the gorgeous sunsets.

I appreciated the thoughtful details in the suite, such as the cushy rug that marked the awake space from the sleepy space; the well-stocked complimentary minibar that had cream—not fake creamer or even milk—for my morning Nespresso coffee; and an umbrella stand for less-than-perfect weather. I also liked that when the resort says it’s “all-inclusive,” it means it. There isn’t an extra charge to have a bottle of wine delivered to your room, for example, like at some other resorts.

The bathroom, too, was huge, with a two-sink marble countertop, separate toilet, walk-in shower, sit-down makeup table and a jetted tub with doors that can be opened to look out into the room and the pool and ocean beyond. I loved that the floor of the marble shower had great grip to prevent possible slips.

Good eats: Cocktails and cuisine

With French-born executive chef Guillaume Morancé and executive sous chef Raúl Hernández at the helm, the six restaurants at Grand Velas Riviera Nayarit are full of tempting tastes and innovative cocktails. Whatever food your palate finds most pleasing is sure to be found at the resort.

The four main dinner restaurants—Sen Lin (Asian), Frida (Mexican), Piaf (French) and Lucca (Italian/Mediterranean)—are all beautifully designed and the food is as delicious as you’ll find anywhere. My personal favorite was Piaf, where I had the short rib slow cooked in red wine sauce. It was one of the best meals I’ve had anywhere, and the classic vacherin dessert was equally edible.

Selva del Mar is the property’s casual outdoor lunch restaurant located by the multi-tiered pool. Friendly waiters serve everything from Buffalo wings to shrimp rolls and tacos, and there are no less than six types of ceviche on the menu. The salsa and chips alone are worth a stop.

For breakfast, lunch and dinner buffets there is oceanfront Azul with prime views over Banderas Bay. Vented glass windows keep the gentle breezes blowing while you fill up on the feast before you. At breakfast, I sipped on espresso while trying local cheese, yogurt and pastry before moving on to made-to-order egg dishes. I sadly discovered my favorite breakfast bite, Divorced Eggs, on my final morning: fried eggs and refried beans served on fried corn tortillas with red and green sauce, grilled panela cheese and potatoes.

The Amat Café serves light bites and excellent coffee throughout the day, looking out over the hotel’s koi pond and pool, a delightful spot to spend an hour or two reading a book and staring at the landscaped grounds while contemplating life.

The stylin’ Koi Lobby Bar is a statement lounge. It’s cool, comfortable and serves creative cocktails. You can also get light bites to buffer yourself between cocktail courses.

Bragging rights: What else has it got?

The multi-tiered infinity pool is pretty spectacular, with loungers close to the pool’s edge and others that are more private and offer full coverage for guests like this fair-skinned sun dodger. Both the pool and the beach have concierges who will bring you sunscreen and towels, nibblies and bevvies.

There is also a large spa on-site and, although I didn’t have a chance to experience it, am sure it is worthy of its spot at this chilluxe resort. The signature treatment is the SE Spa Water Journey and there are even treatments for the kiddies.

A few of our favorite things: What stood out?

One of the things that I adored about this hotel are the numerous extras the resort will organize for its guests. If it’s at all possible—given it’s something that’s not out of season and is requested with enough time to organize—whatever you can think of, they will do.

For instance, I had read that the Grand Velas Riviera Nayarit can organize a molé and mezcal tasting menu at its Frida restaurant and asked if this could be arranged. Not only was the dinner tasty, but it was also informative. I had always thought there was only one type of molé—the brown, complex chocolately sauce served in North America but no! Molé can be so much more.

If you try this divine dining experience, you’ll be given a short introduction to the cultural significance behind each course. Pink molé with chargrilled octopus in hazelnut butter was served with a smooth, light mezcal made from the espadin agave, offering a crisp, slightly woody complement to the octopus. The next course consisted of a grasshopper-and-cheese tlacoyo complemented with an amber-tinged espadin reposado that held its own against the rich, smoky black mole sauce. Finally, a slightly raisin and vanilla non-smoked Zignum Reposado is served alongside an herby chicken roulade immersed in green mole. I will admit that, for this gringo, the grasshopper dish was a challenge, but you can opt for the insect-free  version if requested in advance.

Other items that can be arranged include a molcajete cooking workshop (the traditional Mexican volcanic mortar-and-pestle), a candle-making workshop for the wee ones using beeswax from the resort’s onsite bees and an OTT coming-of-age teen birthday celebration that comes at a whopping $2M price tag (including entertainment by a celebrity guest of your choosing).

Staff was also a standout at Grand Playa Riviera Nayarit when it came to going the extra mile for guests.

The bottom line is that I’ve stayed at plenty of hotels throughout my career and this is one that truly stands out.

Parting shot: If we could change one thing

While no means unique to the Grand Playa Riviera Nayarit, it would be nice to have hand railings wherever there are stairs. As people get older and have mobility issues, a steadying rail is always a good idea.

We found rates at the hotel starting at USD$1,041 in November.

Photos courtesy of Grand Playa Riviera Nayarit except as noted.

Janice stayed as a guest of the hotel. The hotel had no editorial approval of this review.