Villa Hosszu began with a simple belief: a countryside stay should feel personal, unhurried, and rooted in the place around it. We are a small team of hosts, cooks, and local guides who look after a handful of villas across the region, each chosen for its quiet setting and its proximity to farms, forests, and walking trails. Our work is about matching guests with the right home for their pace, then making sure the details of the stay fall into place.
What began as a single farmhouse on the edge of Marathahalli has slowly become a place where guests come to slow down. The timeline below traces the small decisions, seasonal changes, and quiet additions that shaped the villa into what it is today.
We started with one restored farmhouse, a shared kitchen, and a simple promise: guests would eat what the nearby fields produced. The first season brought only a handful of families, but their feedback shaped everything that followed.
After mapping the surrounding forest with a local guide, we marked three walking routes and built a small streamside picnic area. This was the year weekend guests began returning with friends, asking for longer stays.
We added a proper garden kitchen and started hosting farm-to-table dinners twice a week. The menu changes with the harvest, and most vegetables come from farms within a ten-kilometre radius of the villa.
A yoga deck, a small sauna, and a reading room were built into the existing structure. These were not grand additions, but they gave guests a reason to stay an extra night and simply rest.
Today the villa welcomes couples, families, and small groups for short breaks and extended relaxation. Booking remains flexible, and every stay still begins with the same question: what kind of escape are you looking for?
From a single farmhouse to a curated retreat
In 2016, we opened the main farmhouse to a handful of weekend guests, offering little more than a warm room and a home-cooked breakfast. The first summer taught us what travelers actually wanted: not more activities, but more space to breathe.
By 2018, we had added two garden cottages and a small kitchen garden. Instead of building a restaurant, we partnered with three nearby farms so every meal could be traced back to the soil it came from. Guests started asking for trail maps, so we marked the first walking routes ourselves.
The turning point came in 2021, when we stopped calling ourselves a homestay and began shaping Villa Hosszu as a retreat. We introduced guided nature walks, seasonal tasting menus, and flexible booking windows that let guests stay two nights or two weeks without pressure.
Today, the property hosts families, couples, and small groups across four cottages and the original farmhouse. Our team of nine handles everything from farm visits to late-night tea requests, and we still keep the guest list small enough to remember everyone's name by the second morning.