In travel, there are eco-minded explorers, adventure seekers, epicurean fanatics and spa addicts, to name a few archetypes. But MACq 01, a groundbreaking new hotel on the Hobart waterfront, embodies a novel approach to roaming: narrative tourism. The intriguing opening chapter sets the scene. The hotel’s name is an abbreviation of Macquarie Wharf, and its white-cypress-clad exterior resembles a renovated shipping shed. Inside, each of the 114 rooms is identified by a famous or infamous Tasmanian. When it comes to hotel concepts, this is not the same old story you’ve read before.

Though quirkiness is a central tenet of the so-called ‘storytelling hotel’, it is matched with exceptional design by local architects Circa Morris Nunn, and Sydney-based interior designers Pike Withers. The rooms are spacious and glamorous, kitted out with contemporary furniture, sleek lighting and original artwork; Tasmanian artist Troy Ruffels crafted captivating bedheads for every room. The mini bar is filled with artisanal treats, from lemon ice to beef jerky, as well as native wines, ciders and premixed cocktails. Rooms with balconies – mine was lined in poppy AstroTurf – have staggering views of the River Derwent, Mount Wellington and downtown Hobart.

My chambers were named for Diego Bernacchi, a Spanish-Italian silk merchant who arrived in 1884 and sought a decadent life in a one-time convict settlement. A plaque on the door introduced his bacchanalian tale, while a few vintage curios behind glass might have originated in his home. The hotel’s research team has unearthed a fascinating cast of real-life characters, pioneers, whalers, eccentrics and indigenous trailblazers among them. Their chronicles are featured in a coffee-table book, One Hundred and Fourteen Doors. Guests looking to immerse themselves further in the narratives can consult the hotel’s troupe of animated storytellers, who also host tours.

MACq 01 is the third property from Federal Group, also behind the highly regarded Henry Jones and Saffire Freycinet hotels. Consequently, the gastronomic offerings overseen by Hugh Whitehouse are top-notch. The Story Bar pours the best of the region, while the hotel’s Old Wharf Restaurant similarly focuses on homegrown elements. Chef Simon Pockran has a penchant for newfangled comfort food, such as pearl barley risotto with Tunnel Hill mushrooms, slow-cooked lamb shoulder from the Derwent Valley, and roasted pears from the Huon Valley for dessert. Coming soon, in the same complex as the hotel, is a new restaurant from Frogmore Creek Wines.

The epilogue to my stay was a spectacular tour arranged by the hotel’s obliging staff. Par Avion Helicopters zipped a cluster of guests over the leafy peninsula to Bangor Farm, where fifth-generation farmer Matt Dunbabin took us on a tour of part of his capacious estate. Ben Rea from Tasmanian E-Bike Adventures provided electric bikes and an enlightening backstory to the historical locale, where indigenous Tasmanians and French explorers first interacted in 1772, tragically, it must be said. On an uninhabited beach, we watched a moving performance by an indigenous ensemble. Oysters from Dunbabin’s farm and sparkling wine followed. It was a breathtaking end to the story.

Rooms start from $400 a night, 18 Hunter Street, Hobart, Tasmania 7000, phone: +61 (3) 6210 7600, email: hello@macq01.com.au

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