With its oh-so-enviable location on San Diego’s Shelter Island, Kona Kai Resort is a local institution. Part of the Noble House Hotels portfolio, the property underwent a recent refurbishment and impressive expansion, adding a new building and eight Coast Revival suites. Overlooking San Diego Bay or Point Loma Hillside and marina, the suites are equipped with generously sized terraces. Fireplace Junior suites have double-sided fireplaces, oversized bathrooms with deep soaking tubs, rain-head shower faucets, mini fridges, sleeper sofas, sitting areas and 42-inch plasma televisions. Bay/Marina Junior suites are similarly equipped, but also afford guests the pleasure of four-poster beds surrounded by sheer draperies, and large private balconies overlooking the bay or colorful marina.

The property offers a pool, modern fitness center and a full range of indulgent services at SpaTerre. One to try: Kona Kai’s exclusive Sandor Poultice Therapy, utilizing massage strokes with warm, sand-filled poultices and aromatherapy oils, delivered while you relax on a warm crystal quartz table. A comfortable and protective layer of material keeps the quartz sand crystals from sticking to your skin, while the sand naturally contours to your body for an exceptionally relaxing therapy. Other exotic rituals include the Himalayan Salt Stone Massage with warm salt stones, Balinese therapy with a combination of acupressure and soothing, rhythmic strokes; and the Boomaglam Massage — a therapy with Australian roots using a boomerang-shaped massage tool and pure macadamia nut oil to deliver a massage with traditional cultural techniques.

While San Diego’s wide selection of outstanding restaurants may beckon, you’ll miss out on an exceptional dining experience if you don’t book a table at Kona Kai’s own Vessel Restaurant. The glass room overlooks the harbor, rimmed with a beautiful undulating video display on a long, narrow wall screen. Executive chef Roy Hendrickson transforms California’s wealth of seafood, locally produced meats and huge assortment of fresh vegetables and fruits into an award-winning menu of New American cuisine. Choose from small or large plates, with dishes including chef Hendrickson’s famed pork chops with mustard-parsley spaetzle, upland cress, caramelized cipolin and sour cherry glace. Dessert? Choose a German chocolate waffle with coconut, pecan, dulce de leche and sour cream sorbet; or key lime pie made with a cashew-graham crust, raspberry and Chantilly cream.