Dock Yourself at Blue Haven Resort and Marina

Tucked away at the northeast side of the island of Providenciales in Turks and Caicos (TCI) is a boutique resort where you can have your entire family over for a destination wedding or a family getaway. While most tourists stay at one of the large resorts (Sandals, Beaches, etc) in Grace Bay, the solace traveler may prefer the quieter residential neighborhood where Blue Haven Resort and Marina is located. Its easy to rent a car and drive to the property, which is only a few minutes from restaurants and attractions.

First glimpse from the lobby of the white sandy beach and turquoise water is enough to take your breath away. The resort overlooks the mangroves directly in front and to the open Atlantic water on the right. The property, designed in elegant Caribbean fashion, was built as a condominium complex, but after the economic downturn, it was converted into a hotel.

blue haven resort TCI

Every room at Blue Haven is a fully equipped condo with separate bedroom and living areas. A modern looking kitchen and dining area is perfect for those who like to eat in during those extended stay vacations. King size bed and walk in closets, a bathroom large enough to fit a New York City apartment, and a private balcony with cozy lounge chairs – why would you ever leave?

Blue Haven is not an all inclusive resort (although meal packages can be purchased), but there is grocery store and deli where you can pick up breakfast, salads, sandwiches, coffee, juices, as well as fresh ingredients to cook with. For fun, lay by the infinity pool, play bocce ball, or watch a movie under the starry skies. Pamper yourself with a massage or facial at Elevate Spa or burn off those rum punches at the gym.

blue haven resort TCI

There are two additional restaurant on the property. SALT is an open air, casual eastern where you can walk into with sandy feet, and cricket playing on the background television is a subtle reminder of the English influence on the island. Taste the local flavors such as conch fritters, jerk shrimp and tuna tartare with a backdrop of the marina. For a more refined evening atmosphere, have dinner at Fire and Ice, a locally acclaimed restaurant serving Caribbean inspired international cuisine.

blue haven resort

You cannot visit the third largest barrier reef in the world without indulging in water sports. Located at Blue Haven are Big Blue Unlimited, a water sporting facility that offers stand up paddle boarding, kayaking, kiteboarding, snorkeling, diving, private boat charters, biking and cultural eco-tours across the islands, and Caribbean Cruisin that organizes day trips to other islands, North and South Caicos ferries, fishing charters and Jet Skis right off the hotel’s lagoon.

blue haven resort

The marina at Blue Haven is one of the only two on the island that can accommodate yachts, sailing and deep sea fishing boats arriving at the official port of entry into the Caribbean. Blue Haven Marina is an Island Global Yachting (IGY) destination, offering gas, utilizes, customs/ immigration and all hotel amenities to the guests.blue haven resort

Blue Haven Resort is one of the newest properties on Turks and Caicos, and the ideal place to relax in sand, sun and water anytime of the year. Don’t just dream of it – go!

Book your stay at the Blue Haven Resort now with TripAdvisor

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Dinner at the Beach House

The Beach House is a boutique resort located at famous Grace Bay on Providencials in Turks and Caicos islands. The luxurious property offers elegantly designed 21 rooms and suites, overlooking the white sand dunes and turquoise blue waters. The accommodation is ideal for someone looking for an almost-private beach house style living, with top class service and great location. There is also a swimming pool, spa, gym, complimentary watersports equipment and bicycles, and fine dining available at the resort.

beach house turks and caicos

Even if you don’t stay at The Beach House, make sure to book yourself a 7-course tasting dinner at Kitchen 218. Ambient lighting and artful furniture decorated by the pool, create a Mediterranean feel around this elegant restaurant. Chilean born and world traveled, Chef Cristian Rebolledo of Kitchen 218, creates a globally inspired menu that you cannot find anywhere else on the island. He surprises the diners with creative cooking techniques and rare ingredients.

chef Cristian Rebolledo

On September 29, 2014, I start this culinary dinner adventure with Chef Christian with a refreshing Tomato Gazpacho. For my second course, I am presented a too-beautiful-to-eat plate of beets salad. Edible flowers and micro greens create the look of an edible garden, drizzled with raindrops of pesto. (Too bad my nice camera fell in the water while kayaking earlier that day).

salad

Next comes the Corvina Tiradito, thin slices of fish fillet swimming in black milk are a drastic contrast to the colorful salad I just had, but the onion cream and lemon air add a bit of curiosity to the dish. The flavors are nontraditional to the average diner, but they work.

Sea Bass with spicy lentils and liquid gels

My favorite was the Duck Sensation with crumbled blue cheese and truffle honey, served over mushroom ragout and micro greens. The theme of “food art” was well played out throughout the dinner, as I enjoyed looking at the dishes as much as eating them.

One can’t go wrong with a good pumpkin soup, especially when it is made from scratch with locally sourced ingredients. The soup was garnished with pesto and chili sauce. It was not too rich and very flavorful.

A Sous Vide Sea Bass was served as sixth course. Light piece of fish on a bed of spicy curry lentils was a sophisticated dish on its own. With some French velouté sauce and mango gel, the journey got more exciting. I am not a big fan of Beef Tenderloin, but when properly cooked (meat is medium rare), and paired with mushrooms and shaved black truffles, there is no reason to leave a morsel on this plate.

Chef Cristian Rebolledo charmed me with more of his French culinary skills presenting the perfectly created Macaroons in three flavors – lemon, chocolate and vanilla!

french macrons

After a meal this luscious, I just wanted to take a long walk on the white sand beach, under the moonlight, allowing all my senses to soak in the experience.

Click here to see Kitchen 218’s recipes and cooking tips.

Top 5 Meals of 2014

Reminiscing the best restaurant meals of the year has become a tradition for me. In fact, readers request me to share my culinary highlights if they don’t hear from me by January, so here you are, with my top 5 meals of 2015….

1. Restaurant Ulo at Hotel Arctic in Ilulissat, Greenland – Located 280 kilometers north of the Arctic Circle, this may not be the obvious choice for one of the best meals in the world, but it actually was! Fresh seafood caught from Disko Bay each morning, combined with the finess of award winning Chef Jeppe Ejvind Nielsen, at one of the finest kitchens in the country, results in the perfect 11-course wine paired dinner. The view was unforgettable from the restaurant, and the scallops carpaccio, smoked halibut, fresh crab salad and reindeer mousse – flavors I cannot find anywhere else. Read 5 reasons to visit Ilulissat

hotel arctic greenland

2. Gu’s Bistro, Atlanta – I reviewed this family-owned Szechaun restaurant for my column Ethnic.City in Creative Loafing newspaper. Buford Highway is a famous street in Atlanta, known for Asian and Latino restaurants, and I have managed to make my rounds through them. Unlike other Szechaun restaurants I have tried, I found the food at Gu’s to not hold back on authentic flavors, at the same time not scaring off the novice spice eater. While my tastebuds crave for Gu’s dumplings, Chengdu cold noodles, and crispy fried fish, there is hardly a dish here I won’t eat again.

Gu's Bistro Atlanta

3. Coco Bistro, Turks and Caicos – While most of the food on this heavenly island was very good, the cuisine focused on fresh seafood and international styles of cooking. The 24 year old Coco Bistro is a popular spot among locals and tourists, serving some of the best seafood in the world. My favorites were melt in your mouth Tuna Tataki served on a fried wanton with shredded cabbage salad and spicy mayo; as well as Lobster and Avocado Rolls with spicy duck sauce. Make sure to get reservations in advance and ask to be seated outdoors, as the gardens are elegant and romantic. Read more about my reviews in TCI.

coco bistro TCI

4. Palazzo Donati, Italy – This was a special meal prepared by a group of nine men, who call themselves Accademia del Padlot, meaning the academy of “a giant ladle that is used to pour wine.” The volunteer group came over to the renovated 18th century palace where I was staying and cooked an elaborate meal from scratch. On the menu was Charcuterie, Bruschetta, Torta pascuela, Coradella (lamb’s liver), Goletta con salvia e aceto o vino bianco (pig’s jowl), Spezzatino di Cinghiale (wild boar stew), Tagliatelle pasta, Radicchio rosso in graticola, Patate Sotto il Fuoco, Crostata, and endless bottles of wines. It was not just the delicious homemade Italian food, but the fact that we were eating it by a fireplace in an Italian home located in a tiny village, along with these local people, that made it even more memorable. Read more about eating and drinking with the Padlots in Italy

academia de padlots, italy

5. Rivea at Hotel Byblos, St Tropez – Critically acclaimed Chef Alain Ducasse, French Riviera charm, seasonal ingredients and Mediterranean style tapas – whats not to love about this place? I started with a French Rose at this elegantly decorated restaurant and made my way through marinated white fish, sardine toast, eggplant dip, arugula pizzetta, ratatouille, blue lobster, and the most amazing Tropézienne on the planet. No visit to St Tropez is justified without eating at Rivea! Read more about Hotel ByblosBook Hotel Byblos.

hotel byblos st tropez

Read my Top 5 meals in 2012

Read my Top 5 meals in 2011

Taste of TCI Food Tour

Research shows that more than half the population choose their desired destination for vacation based on the food of that place. Now, before coming to the islands of Turks and Caicos, I knew very little about the island’s cuisine. My limited knowledge assumed that the food would be similar to other Caribbean islands, which mostly consists of locally available resources, such as tropical fruits, fresh seafood, rice, and some veggies.

During my stay in Providenciales, the largest commercially developed island, I booked a Taste of TCI Food Tour online. Mrs. Sheniqua, the proprietor of the tour company,  picked me up from my hotel at 11am, and we were off to conquest some of the culinary treasures of the island.

Sheniqua gave me an overview of the day, which restaurants will we be going to, and what we will be tasting there. As we drove around the island, she also pointed out sites of important significance, such as the original transportation sailboats, and ground for Thursday Fish Fry.

creamy conch chowder TCI
Creamy Conch Chowder

Our first stop is a small casual restart, Fresh Catch, centrally located at the Salt Mills Plaza. Sheniqua claims this is her favorite place for creamy conch chowder. The art to cooking conch is to harvest it, and eat it right away, Weather you are making conch salad, conch fritters or conch chowder, it will taste more flavorful and less rubbery. Fresh Catch also offers a Wednesday night seafood buffet for only $30 per person.

Next stop was Mr Grouper, who has received many awards for the best fish in town. The grouper we had was fried and had a nice crisp from the flour, bread crumbs and spices. It was served with baked macaroni and cheese pie, which was flavored with onions, spices, and light cheese, unlike its American counterpart.

Mr Grouper TCI food
Mr Grouper winner of “Best Fish & Best Conch”

Bendiciones near the airport was a Dominican Shack serving both Dominican and TCI dishes. We tried the chopped lobster in bell peppers, with okra rice, and fresh salad. The ambiance was not much, but the food made from the heart.

minced lobster
Minced Lobster with Okra Rice

Walking into Bugaloos island restaurant, I was greeted by Mr. Berlie “Bugaloo” Williams, himself standing in the garden. He was elderly, and walked with a stick, but he still held his fort everyday. Bugaloo started catching conch and made his truck into a Conch Shack. The concept caught on and he became well known all over the island. Now, he has a funky establishment, right at the waters edge. Guests come in to soak their feet in crystal clear waters, walk on the soft sandy beaches, grab a Laval Flow or Rum Punch, and munch away on the most talked about conch platter on the island.

Mr Bugaloos and Sheniqua from Taste of TCI Food Tour
Mr Bugaloos and Sheniqua from Taste of TCI Food Tour
Outdoor Seating at Bugaloos Restaurant
Outdoor Seating at Bugaloos Restaurant

Our last stop was for drinks and dessert. Flavors of the Turks and Caicos (aka FOTTAC) is a great place to buy locally made rums, beers, cakes, hot sauces, jams, teas and more. We do a little rum tasting of Bambarra Coconut Rum, 2 Year Old Silver Rum, and 8 Year Old Reserve Rum. I end up taking a bottle of the Reserve Rum, and 4 boxes of the most delicious Bambarra Chocolate Rum Cakes homes. They didn’t last very long!

Rum Tasting at FOTTAC
Rum Tasting at FOTTAC

Food tours are an educational and entertaining way to get to know the history and culture of the destination. I recommend doing the tour during your first or second day, so that you gain familiarity with the local dishes and restaurants. Then you will know exactly what to order during the rest of your stay.

The Taste of TCI Food Tour is a 3 hour walking, riding food tour visiting 5 locations that are native Turks & Caicos Islanders favorite spots to enjoy great food. Tickets are $99 per adult and advanced booking is required. The mix of restaurants picks changes regularly based on Sheniqua’s latest finds.

~ This tour was sponsored by Taste of TCI Food Tour