St Lucia’s first hotel to join Relais & Chateaux
Recognised for its outstanding cuisine, highly personalised service and beautifully appointed amenities, St Lucia’s Cap Maison has always been one of the island’s hotspots. Now the resort has upped its game, becoming the latest Caribbean hotel to join the prestigious Relais & Châteaux portfolio.
In order to be considered for the marque, Cap Maison had to meet the association’s criteria of excellence and outstanding cuisine, best demonstrated at signature restaurant The Cliff at Cap. Led by talented Chef Craig Jones who has worked in several Michelin starred kitchens, the scenic eatery is praised for its elegant French-Caribbean fusion cuisine using the finest local ingredients. This celebrated establishment is perched on the northern tip of St Lucia overlooking the resort’s second restaurant the Naked Fisherman, set on the beautiful Smuggler’s Cove beach below.
The two main dining options within the resort boast ever-changing menus so your clients can enjoy new dishes on every visit. Guests can begin their day with breakfast served either à la carte or in the comfort of their suite or villa. From eggs benedict to local tropical fruits to fresh pastries, chefs can create anything depending on dietary restrictions or preferences. Whether they crave sweet indulgence, savoury dishes or wish to stay dedicated to a clean eating plan, breakfast by the ocean is always the best way to start the day.
After basking in the sun and taking a break in the pool, The Naked Fisherman offers the finest “toes in the sand” lunch. Try fresh juicy steaks, ribs and fresh locally caught snapper, grouper and dorado, best washed down with a signature rum cocktail. Look out for the many ‘specials’ the eatery presents, including Creole seafood ‘Boils’ lobster lunches, and not-to-be-missed barbecue taster nights.
Being a member of Relais & Châteaux, attention to detail is beyond extraordinary. With unobstructed views towards Martinique to the north and Pigeon Island to the West, The Cliff at Cap gives your clients the best seat for unforgettable sunset dinners over the ocean. Signature dishes include ceviche of reef conch and ahi tuna with a mango balsamic jus; kurobuta pork belly with razor clams and squid served with coconut foam.
Alternatively, they can opt for private in-room dinners, at the beach, in the lush gardens, or wherever they wish their romantic setting to be – the hotel is all about accommodating every wish.
For something special, the private wine cellar with more than 2,000 varietals hosts sommelier-guided wine pairing dinners. Then there’s Rock Maison, a one-of-a-kind private experience atop a secluded rock face with stunning ocean views… and a champagne zip line.
You can book this escape for your clients through Aviate Additions, Aviate’s Luxury Reservation office which boast a portfolio of decadent hotels across the Caribbean and Greece.
To become an Aviate Additions partner, please complete this form or get in touch with our Partnerships team on 0151 350 1116.
If you are already set up as an Aviate Additions partner, you can email us at reservations@aviateadditions.com for your Caribbean property reservation needs.