The Well House Villa by Colonial Villas in Sri Lanka  –  (The History, The Story)

You are invited to join the queue at The Well House gate and participate in a little-known piece of the history of Galle. The traditional architecture of the Dutch Colonial time contained a secret only known to the local village.

Situated overlooking Bonavista bay, the puzzle of the well remains a mystery. It is the only fresh drinking water well that has never run dry or developed a salt content in the local area. Over a century of service began with the creation of a freshwater well by a merchant family who produced coconut oil in a factory that became one of the largest in Galle.

Don’t rush by to find another outstanding villa. Pause and drink, stay and chat, as the locals and an ex-pat community of artists, actors, musicians, singers, and internationally acclaimed architects namely Knut Husebø, Durum Durum, Anne Grete Preus  have done before you. The Well House stream of living water is here to connect you to the relaxing renewal of tropical paradise.

Of course, you will wander to the nearby beach, laze by the pool and dine in the multicultural cuisine generously provided by the in-house chef. Immerse yourself in the cultural influences at the dining table within the Well House culinary journey and select from Dutch Sri Lankan, Indu Sri Lankan, Chinese Sri Lankan, or Traditional Sri Lankan menus cooked by our in-house chef with fresh local produce.

When it is time to relax out of the sun, the cool interiors of The Well House beckon you. Seek to discover why the artistic community of Europe and the UK have found their place of solace and tranquillity here since the 1980s, far from the stage and winter’s cold.

The Well House location offers the beach, the river, the bustling Galle town for shopping and local life, and the UNESCO World Heritage Listed, Galle Fort. Whether it is jewelry, a café, traditional craft, or the best preserved Dutch-era Fort in Asia, it is only 5 minutes away.

Restore Your Spirit in Peaceful Sleep

The Bedrooms

It would be easy to dismiss the 3 bedrooms of The Well House if it wasn’t for their history. The recently renovated rooms retain the character they adopted over the past century and a half. Spacious rooms feature their own bathrooms and simple clean lines that reflect the influences of inhabitants over the centuries.

It would be easy to miss history’s impact, hidden just below the surface of the stylish renovation that allows you to sleep in air-conditioned comfort so close to the beach.

The first bedroom may well have been known as a “Woshi”, under the influence of the great Chinese Admiral who ensured the trading port grew in importance. His establishment of the ancient White Tea Agreement one of the world’s oldest commercial arrangements, established between Sri Lanka and the Ming Dynasty still holds validity today.

The importance of this piece of history may be seen in the Galle Maritime Museum and in the tri-lingual plaque erected by Zheng He. A Muslim eunic of the Ming Emperor’s court, his presence in Sri Lanka on the Ming treasure voyages saw him install a puppet king in the southern Kotte Kingdom.

Was bedroom 2 ever known as a “ghurfat nawm,  it’s Arabic name? Was the influence of Moorish traders brought home after work with the merchant who became very wealthy from his factories produce being exported from the port? We can never know, but we can take time out to consider the impact of sleeping quarters and living quarters over 140 years. As we relax into the space, history’s voice is ever there, but never disturbing our relaxation, rest or quiet enjoyment of Sri Lanka.

The third bedroom presents simple colonial furnishings often seen in Tamil homes. Known as “patukkaiyarai”, bedrooms often slept whole families. The ample space and personalized bathroom allow us to quickly forget the changes various cultures brought with them into everyday life.

Guests’ daily journey at The Well House connects us to the local environment with eco-friendly practices long forgotten. Many are so simple they may be overlooked. The swimming pool is never heated, yet always welcoming at exactly the right temperature. Plastic water bottles are never used, well ahead of the global push in many countries to eliminate plastics. Instead, drink fresh pure water from at the miraculous well that has served the local community for more than 140 years.

The Well House Culinary Journey

The select guests welcomed by the Villa staff team are invited to join us on a Culinary Journey spanning 2,000 years. Being ‘treated by a local Moor trader’ is recorded from the 14^th Century. Each guest received in the port of Galle and the town which grew up around it was introduced to the blended diets of Chinese, Arabic, Indian, Portuguese, Dutch, and English traders who ruled or traded with locals.

We offer a selected menu based on the fusion of each culture’s contribution to Sri Lanka’s tropical cuisine and local produce, fresh fish, eggs, chicken, spices, and plant-based meals. Select a plate. Begin connecting your taste, smell, and sight in each mouthful.

We offer the opportunity to select from 5 menu styles. Individual offerings may vary based on seasonal fruit, vegetables, spices, or even the availability of fish.

Fusion of Tropical Asia

The freshness of the best endemic greens, root vegetables, and unique heritage rice served with introduced vegetables is familiar to regular travelers.

Experience the freshness of pineapple or local spicy mangoes, Sri Lankan climbing spinach, jungle fresh citrus, and seafood fresh from the markets of Galle.

Dutch Sri Lanka

The blending of Holland’s bread and cakes expanded with the use of Sri Lanka’s vast range of spices, from vanilla to nutmeg, cinnamon, cloves, and black pepper. The blending of Middle Eastern yeast-free or unleavened bread by the Dutch rulers transformed Sri Lanka’s cuisine into traditional roti and kothu.

Indu Sri Lankan

The Indian traders modified the Chinese blended spices into one of Sri Lanka’s favorite flavors, curry. Chili, white and black pepper created the hot curries which form the basis of the Indu-Sri Lankan menu. Tempering curries with the use of coconut links the two cultures on your plate.

Chinese Sri Lankan

The great Chinese admiral Zheng He placed a plaque inscribed in Chinese, Tamil, and Arabic respecting the major cultures and religions entrenched in the region. Chinese influences in dining reflect the use of local produce cooked in the wok as a deep fryer. The addition of combinations of eggs, spices, oils, and traditional rice brings you into the world of the largest naval fleet in the 14^th Century world. Chinese styles of food adapt well to local produce, including coconut and spices.

Traditional Sri Lankan

Traditional cuisine of the inland regions retained its authenticity due to a lack of refrigeration and the need to use local produce on the same day it was picked. Exceptions include dried fish, rice, jackfruit seeds, cashew nuts and spices, and a selection of root vegetables that could be stored for a matter of weeks. Our Sri Lankan specialties ensure the preservation of the seasonal nature of Sri Lanka’s hinterland. The ocean currents and monsoon storms impact the daily catch, reflected in the sardines, shellfish, prawns, and octopus available in season.