Naumi Auckland Airport set to open in February

Naumi Auckland Airport set to open in February

Naumi Hotels, the Singapore-based design hotel group, is to launch Naumi Auckland Airport as its first location in New Zealand.

The move is part of wider expansion plans in Australasia and internationally.

Set to officially open on February 1st, Naumi Auckland Airport has been designed to exude a contemporary vibe, with bold accents of colour and playful details at every turn.

Naumi Auckland Airport brings a refuge from the predictable and joins Naumi Hotel Singapore and Naumi Liora Singapore as the third property by the group.

Located in the airport precinct, south of the city centre and just minutes from the international and domestic airports, the hotel offers a perfect stylish stopover for leisure and business travellers.

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With 193 spacious rooms and suites offering private patios and balconies, an outdoor swimming pool, a perfectly manicured English garden, restaurant and bar, fully-equipped gym and over 500 sqm of conference and meeting space, the property offers all the signature Naumi comforts with the idiosyncratic design and personalised, authentic service the brand is known for.

For those with time to explore, the hotel is near New Zealand’s famous winery, Villa Maria Wine Estate, as well as the historic Otuataua Stonefields Reserve and Mangere Mountain.

The hotel theme pays homage to New Zealand’s native Tui bird, and has been realised by Auckland-based design practices Material Creative (interior designers) and Ellery Muir & Associates (architect), who were commissioned by Naumi Hotels to create a hotel that is unexpected, with elements to surprise and delight its guests.

Breaking the mould of the traditional boutique hotel experience through a balance of functionality, art and design, Naumi Auckland Airport offers a truly immersive experience.

Gaurang Jhunjhnuwala, chief executive of Naumi Hotels Australia & New Zealand explained: “Naumi Hotels is anything but a cookie-cutter hotel brand, moving away from the sterile and the impersonal by offering micro, bespoke experiences for every guest.”