Perched along Kannur’s spice-scented coastline, Anansa Boutique Hotel by The Kannur Club redefines India’s boutique dining scene, fusing Malabar’s fiery seafood traditions with pan-Indian flair. Within its art-lined courtyards, chefs transform locally caught prawns, Kannur cinnamon and backyard jackfruit into plates that whisper centuries of coastal trade yet speak fluently to global palates, proving that the smallest hotels can host the subcontinent’s most memorable feasts.
Payyambalam Beach Road, Chalad, Kannur, Kerala 670008, India
+91 95447 55500
Anansa Boutique Hotel by The Kannur Club on Payyambalam Beach Road is a quiet base for food-focused travellers exploring North Kerala’s restaurant scene: just steps from the sand and a short auto ride into Kannur town, it places guests within reach of fiery Malabar biryani stalls, toddy-shop-style fish curry houses and new-wave cafés roasting local beans; back at the property, the 4.6-rated kitchen serves refined regional plates—think pearl-spot pollichathu and breakfast appams with stew—using seafood landed daily at nearby Azhikkal, while the sea-view deck pairs small-batch toddy cocktails with sunset.
More information
What dining options are available at Anansa Boutique Hotel by The Kannur Club?
Guests enjoy authentic Kerala cuisine and pan-Indian specialties at the hotel’s sea-view restaurant, where chefs use locally caught seafood and organic spices from nearby farms to craft both à-la-carte and buffet menus that change daily.
Is the restaurant open to non-residents visiting Payyambalam Beach?
Yes, the award-winning restaurant welcomes walk-in guests from 07:00 a.m. to 10:30 p.m.; simply show a government photo ID at the Chalad gate and reserve your table by calling +91 95447 55500 to guarantee beachfront seating.
Does the kitchen accommodate vegan, gluten-free, or Jain diets?
The culinary team is trained in plant-based and allergen-aware cooking, offering custom thalis, millet-based breads, and Jain-friendly preparations without onion or garlic; indicate your preference 24 hours in advance for a personalised menu.
How does the hotel source ingredients for its Indian restaurant?
Anansa partners with Kannur’s fishermen cooperatives and Western-Ghat tribal farmers to secure day-boat fish, forest honey, and wild pepper, ensuring every dish supports sustainable coastal cuisine and keeps the 4.6-star rating guests consistently praise.
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