Chateau d'Olea

Chateau d'Olea began as an organic herb garden on the coast above Chenggong Township, and the estate has grown outward from that plot ever since. Vegetables, herbs and citrus raised on site now anchor the kitchen, supplemented by seafood from the nearby fishing harbour and produce bought directly from small farms in Chenggong and Changbin. The result is a set menu that changes with the season rather than a fixed card. Some nights the chef works in a French register, others in live-fire grilling or a vegetarian spread built entirely from garden herbs and vegetables. Rooms come with sea-view terraces, dry-separated bathrooms and Daikin air conditioning; the top-tier room adds twin terraces facing Sanxiantai and Green Island, plus a stone bathtub. Guests can walk the herb rows before dinner, join a tea-tree oil distillation session, or take an outdoor yoga class on the lawn facing the Pacific. It is a working garden as much as a place to sleep. Bottled water is out; guests get filtered water in glass bottles and refillable bath amenities instead. An EV charger sits on site. The estate lies a short drive from Sanxiantai and the Duli Visitor Center, both reachable by car from the coast road.