‘Addara Hena’ at CBB An experiential ‘Farm-to-Fork’ dining journey

Cinnamon Bentota Beach

Cinnamon Bentota Beach (CBB), formerly the iconic Bentota Beach Hotel, is more than a seaside resort, it is a living chapter of Sri Lanka’s architectural and hospitality heritage. Designed by renowned architect Geoffrey Bawa, the five-star property is spread across 11 acres and uniquely located between the Indian Ocean and the Bentara Ganga, seamlessly blending architectural heritage offering guests a timeless dialogue between land, water and design.

Originally opened in 1970 as a modest 66-room property, the Bentota Beach Hotel has since evolved into a world-class resort, today offering 159 luxury rooms and suites. The expanded property features two signature restaurants, three swimming pools, a fully equipped gym, an in-house artisan village and museum, a dedicated Kids’ Club, an international-standard water sports centre, state-of-the-art banquet facilities and a serene wellness centre.

Following a comprehensive refurbishment, the resort reopened in November 2021, marking a new chapter for the Geoffrey Bawa masterpiece. Widely regarded as one of Sri Lanka’s most iconic beachfront properties, Cinnamon Bentota Beach continues to attract discerning travellers seeking a refined yet relaxed tropical getaway.

The latest addition to Cinnamon Bentota Beach is ‘Addara Hena’, a newly introduced experiential ‘farm-to-fork dining journey’ that places sustainability and local sourcing at its core. Launched last week, the concept invites guests to engage with fresh, seasonal produce drawn from an adjoining newly created plot of farm (Addara Hena) and nearby farming communities, transforming traditional flavours into thoughtfully curated culinary experiences. Through this initiative, the resort strengthens its connection with the local community while offering guests an authentic and immersive dining encounter rooted in Sri Lanka’s agrarian heritage.

This initiative tells a story of mindful living, from soil to table, where every step reflects care for the environment and connection to local culture.

Johan Aschan, Area Vice President and GM

Adding a distinct culinary dimension to the experience, the resort has introduced ‘Ambula’, an experiential dining concept inspired by traditional Sri Lankan village cuisine. Set within a space anchored by a traditional mud house, ‘Ambula’ invites guests to savour a meal that goes beyond flavour, offering an immersive encounter with local culture, community and sustainability.

‘As a responsible brand, Cinnamon actively promotes sustainable farming practices among local farmers through its GAP (Good Agricultural Practices) initiatives, with a strong focus on soil health and biodiversity. The core objective behind ‘Addara Hena’ is to advance organic farming and sustainable agriculture, while also educating future hospitality leaders on farm-to-fork practices. These efforts not only benefit the environment but also contribute to the long-term sustainability of local agriculture’ said Johan Aschan, Area Vice President and General Manager of Cinnamon Bentota Beach, speaking at the launch held last week. 

The ‘Addara Hena’ farm now produces fresh organic vegetables that supply the resort’s kitchens, allowing guests to experience the taste of truly seasonal, locally sourced produce. The launch was celebrated with the first harvest, where guests joined in to witness and savour the joy of farm-fresh food, creating tangible link between nature, nourishment and mindful living.

‘At the heart of Addara Hena is an in-house mass in-vessel composting system, transforming garden waste into organic compost. This enriches the resort’s farm and is shared with the Bentota Police Station garden, exemplifying the project’s commitment to community partnerships and responsible food systems’ said. Sriyangani Dhanapala, Resort Manager of Cinnamon Bentota Beach. 

‘With the ‘Addara Hena Farm-to-Fork Project’ and ‘Ambula’, Cinnamon Bentota Beach sets a new benchmark for responsible hospitality, weaving together sustainability, storytelling and immersive dining experiences that leave a lasting impact on both guests and the community’ she added. Apart from ‘Addara Hena’, guests are spoiled for choice with six specialised restaurants, the highlight being, ‘Nossa’, an all-day dining restaurant which depicts a hawker street, with different types of cuisine. Additionally, the seafood restaurant, ‘Sea-Meats-Spice’ and ‘Zest’, the Asian theme restaurant, specialize in Sri Lankan, Indian and Chinese cuisines.

For more details log onto www.cinnamonhotels.com

Pix by Sanath Weerasuriya

The-reception-ceiling

The fresh harvest

Ex. Chef Kamal Surendrajith explaining the concept to guests