Sandals Saint Vincent and the Grenadines opened its doors Wednesday, welcoming its first guests to a nature-forward resorts brimming with island inspiration and stirring ‘Sandals Firsts.’ The opening marks Sandals Resorts’ long-awaited introduction to the largely undiscovered Eastern Caribbean destination.
Enveloped by a mountain backdrop, Sandals’ 8th all-inclusive resort has 301 rooms and suites across 50 lush acres with built-in programming celebrating the island’s illustrious botanical gardens to the introduction of new dining concepts like Buccan, a large-format style dining experience that designed to encourage conversation and connection over locally harvested food roasted in an open hearth.
“Sandals Saint Vincent unveils a little-known wonder we are proud to bring forward, not only for its show-stopping beauty but for the warmth and grace of its people,” said Adam Stewart, Executive Chairman of Sandals Resorts International. “There is a joy here that pulses throughout and beyond 32 incredible islands. Sandals Saint Vincent was designed to honour that spirit, encouraging carefree exploration, pampered relaxation, and deep connection.”
Amenities
Among the resort’s amenities is a 90-metre linear pool that connects the flora-framed lobby terrace to the horizon, plus three other pools among lush vegetation.
A pioneering concept for the brand, the Vincy Overwater Two-Story Villas will feature expansive spaces spanning two stories above the sea, as well as dedicated villa perks including an exclusive table at Buccan. Beachfront Villas offer a tranquil retreat just steps from the sand; inside, guests are met with warm neutrals, organic textures, locally sourced volcanic materials and pops of cool blue to create a harmonious connection with the island’s natural surroundings. Many of the resort’s suites also feature elevated amenities – from a dedicated media room and private pool to a personal fitness room with exercise bikes, yoga mats and a library of fitness classes. The brand’s signature butler service adds an additional level of luxury, with butler-level room guests treated to memorable moments.
At the heart of Sandals Saint Vincent and the Grenadines is the destination itself. On site, guests can engage in a guided kayak experiences to Buccament Bat Caves and bikes for winding throughout the resort’s gardens and trails surrounded by the destination’s natural flora.
Interactive classes and tastings highlight the region’s rich agricultural heritage, from aloe vera to local fruit like mango and breadfruit. Along the water’s edge, artisans bring forward soap making and handmade jewellery, among other crafts. At the end of the day, there are sunset parties on the beach, as well as rum sensory experiences and movies under the stars.
Meanhwhile, the Red Lane Spa offers treatments that harness the natural minerals found in volcanic sand to exfoliate and detoxify.
From Harvest to Hearth and Beyond
Eleven culinary concepts – five novel to the brand – showcase the island’s bounties from bite to imbibe. Guided by a lush jungle pathway and the spark of glowing embers, guests will find Buccan, an immersive family-style, open-air culinary journey and the region’s first-ever solid fuel restaurant. The cooking style, done in local clay yabba pots, becomes a centrepiece of the experience, turning local cedar and sustainable sources like coconut husks into coal as chefs rely on ancient culinary techniques to create a menu highlighting local ‘Vincy’ ingredients with seasonal platters designed for sharing.
Scrimshaw taps into the island’s abundant access to fresh seafood from its coveted location on the coastal shelf, and includes curry conch fritters with a liquid centre; scallops with pickled, locally grown peanuts; and a vegan roasted pumpkin with lemongrass-tofu puree, spiced pumpkin seeds and red onion relish. A sophisticated cocktail menu carries the narrative with the Scrimshaw Martini, finished with a dash of MSG for a unique umami experience to accompany fresh seafood dishes; and the Gin Tonica, a botanical excursion in a glass adorned with citrus wheels, rosemary pimento vermouth, and lime.
Parisol, an open-air beach club and kitchen, offers smoothies that incorporate the viral superfood, sea moss; naturally gluten-free cassava flour pancakes; and locally loved ‘Bakes’ with salted fish and guava jam. Day time bites range from tuna & charred cucumber aguachile to snapper, skipjack, conch or lobster – served grilled, steamed or fried – accompanied by lemongrass rice and ginger cabbage slaw. Imoro, a Sandals First ‘grab-and-go’ concept, is named after the Arawak term for ‘green,’ serving up healthy, veggie-focused bowls.
And Three Jewels rum bar celebrates a quintessentially local Caribbean spirit, with a selection of 32 rums inspired by the destination’s 32 islands within 32 miles; more than two-thirds of the menu hones in on Eastern Caribbean distilled rums – one of five jovial bars around the resort.