Hyatt Regency Harare The Meikles is positioning its historic city-centre location, upgraded dining and conference facilities, and environmental initiatives as its main draws for business travellers, local diners and international visitors.
The hotel, established in 1950, has been running a phased refurbishment that has transformed its public spaces, restaurants, wellness facilities and event venues. Accommodation upgrades are now under way in its South Wing.
Speaking at a media engagement in Harare, Director of Sales and Marketing Nyasha Mwandiambira said the redevelopment was meant to improve facilities for overnight guests and also to create more welcoming spaces for city residents to dine, socialise, unwind and hold meetings.
“The approach is to care for our guests, our colleagues and the environment while creating inspiring spaces and experiences that bring people together,” Mwandiambira said.
The first phase covered the reception, foyer, main restaurant, gym, spa and bar. The second focused on conference and event venues, and the current phase is delivering upgraded guest rooms and self-catering apartments.
One of the most visible changes is the Kitchen Restaurant, created from a former conference space. It seats roughly 180 to 200 diners and has an open design with views towards Africa Unity Square. The menu includes Indian dishes alongside the hotel’s wider offering.
The Explorers Bar has been revamped with large screens for sports viewing and a membership option that includes access to private meeting facilities. It serves residents and walk-in customers. High tea remains available in the lounge.
The refurbished wellness centre now places the gym and the hotel-managed spa closer to the swimming pool and gardens. The spa has individual and couples’ treatment rooms and takes both guests and walk-in clients.
To serve Harare’s business tourism market, the hotel has invested in four event venues: Bagata, La Fontaine, Stuart ballroom and Palm Court. They host conferences, board meetings, cocktail functions, national celebrations and private events.
Bagata’s open-plan layout lets events spill onto the terrace, while La Fontaine is a former fine-dining restaurant converted for events. The Stuart ballroom, the largest space, takes up to 250 guests banquet-style and up to 300 for cocktails. Several conference rooms have integrated audio visual and public-address systems, projectors and screens.
Mwandiambira said the facilities matter to a city hotel that serves corporate travellers, government engagements, banks and other organisations holding meetings in the capital.
The hotel is also working the jacaranda season into its identity. Jacaranda imagery now features in standard rooms and suites, echoing the purple blooms that colour parts of Harare, generally from late September into October and sometimes November.
It is working with the City of Harare to maintain Africa Unity Square, the historic park opposite the property, linking its sustainability agenda to the upkeep of a public space.
Other measures include recycling used guest soaps for distribution to communities in need and fitting low-flow showerheads and taps. The hotel is also cutting water and detergent use and was preparing to commission an on-site water plant shortly after the presentation.
The hotel has reduced its room count from 318 to 286 after introducing self-catering apartments for extended-stay guests who want more independence while keeping access to hotel services. Refurbished rooms have individual air-conditioning units, upgraded bathrooms, tiled flooring and smart televisions, with digital access to information on hotel facilities and activities around Harare.
General Manager Stefan Bloemker leads the hotel as it balances its heritage with changing guest expectations. It is part of the global Hyatt portfolio and participates in the World of Hyatt loyalty programme, where members earn and redeem points at participating properties, subject to programme conditions.
