Hotels

Atlantis Paradise Island shares new restaurants, pop-ups and dining experiences

13 May 2025 No Comments

Vibrant new restaurants, exclusive pop-ups, and elevated culinary offerings will launch this spring at Atlantis Paradise Island, featuring the debut of two highly anticipated restaurants, a limited-time summer pop-up with an internationally recognized chef, and several enhanced beachside services.

This exciting new lineup complements Atlantis Paradise Island’s extensive collection of restaurants and diverse dining experiences. With more Michelin-starred and James Beard Award-winning chefs than any other destination in the region, Atlantis Paradise Island continues to set the standard for culinary excellence.

Claudio’s | May 2025 

Claudio’s Bahamas, the sister-restaurant to the beloved Greenport, New York waterfront restaurant and bar, makes its vibrant Bahamian debut located above the Water’s Edge Lagoon. Marking Claudio’s first ever location outside of New York, the new restaurant will offer diners indoor and outdoor seating, with sweeping panoramas of Atlantis’ famed Royal Towers, crystal blue waters and white sand beaches. The nautical decor features colorful sailboats suspended from the ceiling. Made of fiberglass, each sailboat is named after a Caribbean cocktail and molded from the original, award-winning wooden Bahamian Class E sailboat that placed second in the Andros Island 2018 Mangrove Cay Regatta CUP.

Claudio’s will feature a family-friendly menu rooted in fresh seafood and dockside charm. Open from breakfast to late night, guests can enjoy signature dishes such as the Cracked Lobster; Conch Fritters; Cracked Conch Sliders; and Tuna Tartare Nachos; which are exclusive items available only at the Bahamas location. Refreshing cocktails include Coral Sands; Junkanoo Punch; and Mudslide. 

Cocodrilo | Now Open

Now open, Cocodrilo is Atlantis’ new Cantina-style restaurant, located between The Coral and The Royal at the Lagoon Bar & Grill. The vibrant eatery blends a lively atmosphere with beachy relaxation and coastal Mexican cuisine.

Kò Sà-Wăn | May 2025

This limited-time Thai dinner pop-up from acclaimed Chef Ian Kittichai brings bold Bangkok flavours to The Cove’s Perch restaurant. A global culinary star known for Issaya Siamese Club and regular appearances on Iron Chef USA, MasterChef Thailand, and Hell’s Kitchen Thailand, Chef Kittichai presents a curated menu honuoring his Thai heritage. 

Sunset Point
Now Open

Sunset Point is the relaxed, outdoor dining destination at Harborside Resort, offering spectacular views of Nassau Harbor and the perfect spot to watch a beautiful Bahamian sunset. Open for breakfast, lunch, and dinner, Sunset Point provides a laid-back atmosphere to savour the flavours of the Bahamas, making it the perfect spot to unwind and enjoy a casual meal by the water.

The Edge Beach Reserve and The Beach Bar | Now Open

The Edge Beach Reserve offers Atlantis guests and day visitors exclusive access to a prime stretch of beach with breathtaking views of crystal-clear Caribbean waters and pristine white sands. Tucked away in a secluded corner of Atlantis Beach, guests enjoy a dedicated beach lounge chaise with Bimini shade or a covered daybed for two, along with personalized beachside service from The Beach Bar. Signature island-style cocktails, such as the Coconut Monkey served in a whole coconut with Bacardi Coconut rum, crème de banana, cream of coconut, and chocolate liquor, and frozen tropical drinks, such as the Guava Daiquiri with Bacardi Gold, are available, alongside refreshing, seasonal bites. Reservations are recommended. The Edge Beach Reserve is open daily from 10 a.m. to 5 p.m.

From fine dining to beachfront bites, Atlantis Paradise Island is the ultimate destination for foodies and food lovers seeking unforgettable culinary experiences in the Bahamas. For more information, visit atlantisbahamas.com. 

Coconut Bay Beach Resort & Spa introduces new vegan & vegetarian dining experience

1 May 2025 No Comments

Coconut Bay Beach Resort & Spa in Saint Lucia has opened Seasons Veggie Bistro, an all-new vegetarian and vegan à la carte restaurant.

While the resort has long offered plant-based menu items, Seasons Veggie Bistro is its first restaurant created exclusively for this in-demand cuisine, offering an elevated farm-to-table experience with bold flavours, wholesome non-processed ingredients, and a commitment to sustainability.

Coconut Bay Beach Resort & Spa continues to expand its healthy dining offerings to meet the evolving preferences of its guests.

According to Mark Adams, President and CEO of Coconut Bay Beach Resort & Spa, “Our travel partners can now confidently offer their clients an all-inclusive getaway that not only caters to vegan and vegetarian preferences but does so with exceptional flavor and quality. Seasons Veggie Bistro represents our continued commitment to sustainability, with 82% of our organic ingredients sourced from within a 10-mile radius of the resort, including produce from our two on-site greenhouses.”

At Seasons Veggie Bistro, every dish is crafted with the freshest seasonal ingredients, celebrating the vibrant flavours of the island while supporting local farmers. Guests will enjoy a unique and interactive dining experience, beginning their meal by preparing their own fresh hummus tableside with a mortar and pestle, blending chickpeas, lemon, garlic, and dipping it all with freshly baked pita bread. The carefully curated menu features a variety of innovative dishes designed to elevate plant-based dining.

With the addition of Seasons Veggie Bistro, Coconut Bay Beach Resort & Spa now features nine dining venues, ensuring that every guest, regardless of dietary preference including gluten free, can enjoy an unforgettable culinary experience. The resort remains dedicated to its farm-to-table and ocean-to-table philosophy, working closely with local farmers, fishermen, and small businesses to bring the freshest flavours of Saint Lucia to every table.

In addition to the addition of Seasons Veggie Bistro, a multi-million-dollar investment in a complete transformation of its guest rooms is also in progress, with 50% of the resort’s rooms scheduled for completion by the summer of 2025.

The remaining 125 rooms are scheduled for completion by the end of 2026. These renovations go beyond cosmetic updates—every room is being rebuilt from the ground up, replacing electrical and plumbing systems, ceilings, and flooring. Guests will enjoy brand-new bathrooms, featuring bathtubs in the Splash wing and spacious showers in the Harmony wing. Modern fixtures, attractive new furniture, energy-efficient air conditioners, and fresh soft furnishings complete the transformation, reinforcing Coconut Bay’s commitment to providing an exceptional vacation experience.

Indigenous Costa Rican flavours on full display at Nekajui, a Ritz-Carlton Reserve

13 February 2025

Nestled within one of the world’s most biodiverse destinations, Nekajui, a Ritz-Carlton Reserve, has officially opened its doors, offering discerning travellers a secluded, ultra-luxury retreat amidst the unspoiled natural beauty of Costa Rica’s Peninsula Papagayo.

Named after the Chorotega word for “lush garden,” Nekajui (NEK-ah-wee) marks a monumental milestone as the first Ritz-Carlton Reserve in Central and South America and the eighth addition to the brand’s exclusive portfolio.

Located on Peninsula Papagayo, a 1,400-acre canvas of dry tropical forest atop coastal cliffs, Nekajui’s collection of 107 thoughtfully designed ocean-facing rooms, suites, and three luxury treetop tents seamlessly blend indoor and outdoor living while celebrating Costa Rica’s rich cultural heritage.

Culinary concepts

Rooted in Costa Rican heritage and crafted by world-class talent, Nekajui’s culinary and cocktail destinations promise an epicurean journey as transformative as the destination itself.

At the centre of the resort’s dining offerings is Puna, the signature restaurant conceptualized by acclaimed Chef Diego Muñoz. Renowned for his role in shaping modern Peruvian cuisine, Chef Muñoz masterfully combines indigenous ingredients with refined global techniques to craft an immersive dining experience.

Inspired by the Andean highlands and Costa Rica’s lush landscapes, Puna will also present an exclusive six-seat Asian-Peruvian Omakase-style experience. Native flavors are harmonized with precise Asian techniques, offering a sophisticated, multi-sensory journey.

Executive Chef Lulu Elizaga spearheads the resort’s culinary program, infusing global expertise and creative vision into each dish. Nestled within the canopy, just steps away from the beach, the ultra-stylish Niri Beach Club, accessible by a chic funicular, offers a breathtaking setting for dining and drinks into the evening, featuring a menu inspired by Spanish and Portuguese cuisine.

The private beach club celebrates earth and fire with a wood-fired oven, Iberian-inspired dishes, and refreshing Agua Fresca variations and modern twists on beach classics. Situated near the resort’s sparkling infinity pool, Poolside presents Latin-inspired casual dining with a wide selection of freshly caught seafood. Ámbar, a suspended treetop bar, named after the gemstone “amber” with its golden yellow hues reminiscent of a sunset, brings vibrant cocktails to life amidst Costa Rica’s lush flora and celestial motifs. 

La Casona Bar reimagines the traditional lobby bar with a botanical twist, serving local herb-and floral-infused cocktails crafted with ingredients sourced directly from the resort’s gardens, complemented by a curated selection of delectable tapas, snacks and quick bites.

 

Nekajui’s innovative beverage program has been exclusively created with The Herball, mixology specialists renowned for designing sustainable and culturally anchored drinks, tonics and cocktails. This collaboration elevates the bar experience, blending local botanicals with inventive techniques to embody Costa Rica’s natural spirit. The Herball’s unique menus come to life at Nekajui’s restaurants, bars, and lounges, including Café Rincón, which celebrates Costa Rica’s rich coffee and cacao heritage with artisan brews, imaginative cocktail creations, and a light gourmet menu.

For more information visit www.ritzcarlton.com/en/hotels/lirrz-nekajui-a-ritz-carlton-reserve.

Three Michelin-Starred Chef Nacho Manzano to run Porto Gaia Hotel’s culinary program

14 January 2025

Tivoli Hotels & Resort’s Tivoli Kopke Porto Gaia Hotel has announced an exclusive partnership with three-Michelin-starred Spanish chef, Nacho Manzano, who will oversee the luxury hotel’s dining establishments—1638 Restaurant & Wine Bar and Boa Vista Terrace. Chef Manzano brings his tried-and-true family traditions, revered legacy and rich culinary heritage of Northern Spain’s Asturias region to the hotel, which is scheduled to open next month in Portugal’s Douro Valley wine country.

Born in La Salgar, a small village in Asturias, Nacho Manzano began working in his family’s restaurant where he formed a deep connection with the flavors and traditions of his homeland while cooking his grandmother’s passed-down recipes. Years later, he transformed Casa Marcial, a simple local restaurant and family home, into one of the most acclaimed restaurants in Spain, which was awarded its third Michelin star in 2024.

Chef Manzano brings his unique culinary acumen to Tivoli Kopke Porto Gaia’s 1638 Restaurant & Wine Bar by Nacho Manzano, where his tasting menu will showcase haute cuisine paired with award-winning Kopke wines. He will also oversee Boa Vista Terrace by Nacho Manzano, a casual sharing concept with panoramic views over the Douro River and the city of Porto, as well as banqueting menus for special occasions, weddings and corporate events.

1638 Restaurant & Wine Bar by Nacho Manzano

Offering a timeless atmosphere with stunning views of Porto, 1638 Restaurant & Wine Bar by Nacho Manzano will take guests on an incredible culinary adventure showcasing the purity of each ingredient, and a philosophy of minimal intervention and techniques, like steaming and low-temperature cooking, that honor and enhance the ingredients’ finest qualities. The signature tasting menu will change every two months and will be paired with exquisite wines from the Douro region, including renowned Kopke Port wines and Douro DOC still wines from Quinta de São Luiz and Quinta da Boavista. The restaurant proudly features the widest range of Kopke Ports, including some very rare and unique selections, such as the Kopke Harvest 1934. 

 

Boa Vista Terrace by Nacho Manzano

The relaxed Boa Vista Terrace combines all-day dining with attractive interior design and warm ambience, making it an ideal spot for a quick bite, a business lunch or dinner, or a casual meal with friends and family. The international menu draws its roots from the Atlantic and is destined to become one of the best places to dine in Porto.

Set to open in February, Tivoli Kopke Porto Gaia will set a new standard for luxury hospitality in the northern region of Portugal, combining Tivoli Hotels & Resorts’ heritage of timeless travel with the storied history and legacy of Kopke, the oldest Port Wine House in the world, established in 1638. Older than Douro’s demarcated region and a leader in the production of tawny and white port, the Kopke Port wine cellar, adjoining the hotel, will be one of the most exclusive attractions where guests will enjoy an immersive experience in the world of the most recognized fortified wine. In addition to its restaurants, the hotel will also feature a pool bar and the Sky Bar Kopke, a rooftop that specializes in signature Port cocktails and captivating views of Porto. 

Unico 20°87° has picked its next celebrity chef for its in-house restaurant residency

1 January 2025

UNICO 20°87° Hotel Riviera Maya, a five-star, all-inclusive beachfront resort in the heart of the Yucatan peninsula, today announced illustrious Chef Gerardo Vázquez Lugo as its next celebrity chef-in-residence to helm the hotel’s flagship restaurant, Cueva Siete.

Since opening, Cueva Siete has become a vibrant hub of rotating celebrity chefs who interpret the region’s cuisine with signature techniques, locally sourced ingredients, and unique flavors. Under Chef Gerardo, Cueva Siete will undergo a culinary renaissance, bringing distinctive new dishes and a fresh perspective to every table.

Since its inception, the Chef-in-Residence program at UNICO 20°87° Hotel Riviera Maya has hosted numerous master chefs to oversee the entire restaurant for two full years, transforming the experience and ensuring a refreshed experience for returning visitors. The resident chef is granted full creative control of Cueva Siete’s menu and kitchen in order to showcase their expertise and signature specialties.

 

“I am thrilled to officially be part of the Chef-in-Residence program at UNICO 20°87° Hotel Riviera Maya. My predecessors, Chef Lula Martin Del Campo, Chef Xavier Perez Stone, and Chef Christian Bravo have truly laid a remarkable foundation and exceptionally high standard for the program,” said Chef Gerardo. “I’m most looking forward to seeing hotel guests experience my menu with unique flavors and hopefully, have them coming back for seconds.”

About Chef Lugo

Chef Lugo brings more than 25 years of experience to Cueva Siete, with a focus on fresh, local, seasonal ingredients and responsible sourcing from regional farmers and growers.

He is currently Executive Chef at the renowned Nicos, named among Latin’s America’s 50 Best Restaurants for 10 consecutive years, and a recipient of the prestigious Diners Club Lifetime Achievement Award. Chef Gerardo has helmed exceptional kitchens across the globe, including Le Bristol in Paris, Las Rosas Restaurant in Turin, Imperial Hotel Tokyo, and numerous others. He serves as a mentor to Young Chefs S.Pellegrino, and also appeared as a judge on the first edition of Netflix series Iron Chef Mexico.

Chef Gerardo’s menu at Cueva Siete will feature traditional Yucatan dishes, including Xe’ek, a fresh citrus salad and Salbut Dzik, a modern take on a pulled protein salbute. The menu will dive into local flavors and ingredients like jicama, plantain, purslane and achiote.

With the launch of this latest culinary initiative, UNICO 20°87° Hotel Riviera Maya further solidifies its reputation as a top culinary destination for thoughtfully prepared, authentic cuisine defined by the unique tastes, textures, and aromas of Mexico’s rich culinary heritage.

For more information, visit http://www.unicohotelrivieramaya.com.