NESTLED in the thick forests of the Ba highlands is a quiet, yet welcoming piece of real Fijian tourism hospitality, Bulou’s Eco Lodge.
This small backpacker lodge has been visited and revisited by tourists from around the world since it first opened its doors for business in 1994.
It was started by Bulou and her late husband after they retired from the civil service.
Fast forward 23 years later and this eco lodge is still going strong, catering to each and every guest who desires to try out the real meaning of Fijian hospitality and who yearns to hide away from the hustle and bustle of city life, even if for a day.
The lodge is now managed by the couple’s only child, Sipiriano Tui, who is a jack of all trades and does everything he can to ensure guests’ wishes are fulfilled and they return to their homes satisfied with what was on offer at the family-run eco lodge.
Despite encountering some hardships and challenges, Mr Tui explained that he did went out of his way to ensure the business continued to operate.
The lodge has two private bure with private facilities at $180 for a couple, inclusive of three meals and a dormitory (shared facilities) at $75 per person inclusive of three meals.
Mr Tui manages every little thing in the running of the business as his mother has been bedridden for the past three years.
He does the cooking, maintenance, cleaning and washing — and even takes tourists trekking up the mountains of Navala.
Despite suffering some damage during Tropical Cyclone Winston last year, Mr Tui managed to rebuild the roofs of the two private bure and cleared off tree logs that had fallen on the compound.
The lodge was up and running in no time and guests returned two weeks after Winston.
It’s not just being away from the city that makes the place alluring, the lodge is also surrounded by Fijian native forests and the only thing you can hear is the chirping of birds.
“Our peak period is usually around July to August and our guests are mainly from the United Kingdom, United States, Netherlands and even from Australia and New Zealand.
“It is all Fijian treat here so whatever I cook is what tourists eat, but sometimes meals depend on what they prefer for the day.
“We make Fijian pancakes and even scones for breakfast and we will be enjoying boiled fish together for lunch while we have roti, chicken curry and dhal for dinner.”
Mr Tui explained that past governments used to provide funding for them and this money helped in maintenance and even in the running of the business.
While this has not been the case over the past few years, Mr Tui is undeterred.
He has still found a way to keep the business alive, providing guests with what he calls “is the real taste of Fiji”.
