Considered way ahead of its time, the visionary CuisinArt Golf Resort & Spa in Anguilla operates the world’s only resort-based hydroponic farm. Last year, it took over operation of the island’s only golf course and the Temenos Villa complex. Together, the resort is now one of the most intriguing resorts in the West Indies for upscale, forward-thinking groups. Just back from a visit in January, we were blown away by the stunning Mykonos-inspired architecture shining brilliantly over one of the whitest beaches in the Caribbean. All of the 93 guestrooms and suites were refurbished in the last two years. Secluded at the eastern end, six 3- and 5-bedroom stand-alone villas offer private courtyard pools and master bedrooms with bright solariums.
CuisinArt sources the majority of its food items from its 18,000-sf greenhouse. The onsite Dr. Howard Resh raises fresh vegetables, fruits and herbs that are harvested daily by chefs of the resort’s three restaurants, including Anguilla’s first authentic Japanese restaurant, Tokyo Bay. There’s also an organic farm, herb garden and fruit orchard flourishing with more than 37,000 plants and 150 species of exotic trees, flowers and shrubs. In the spa, cucumbers, lavender and jasmine enhance treatments at the newly renovated 27,000-sf Venus Spa.
Next door, Temenos is a 275-acre luxury development sharing CuisinArt’s 4-mile stretch of Rendezvous Bay. Presently, the estate homes are undergoing renovation. And anchoring the $50 million Greg Norman golf course, the 33,500-sf Mediterranean clubhouse is well suited for incentive group gatherings.
“Acquiring this spectacular property with its course and clubhouse allows CuisinArt to offer an even more comprehensive luxury experience,” says Stephane Zaharia, GM. “It has helped us become a true destination resort.”
At the clubhouse, we savored chef Massimo Telessi’s delicacies at the new Italia restaurant. The main dining area accommodates 200. Ask about private farm tours, cooking classes and tastings in a 3,600-bottle wine cellar.
We also boated over to Sandy Island, an offshore cay with a colorful beach shack serving lobster, crayfish, snapper, grouper, shrimp and ribs barbecued on a steel drum grill. Groups of 50 can feast at a half-dozen tables in a makeshift pavilion while calypso music fills the air.