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Tips For Navigating the Mediterranean Isle of Corsica

Tips For Navigating the Mediterranean Isle of Corsica


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With lush vegetation, sheer rocky mountainsides and stunning land and seascapes around every heart-stopping, hairpin bend, Corsica — a French island off the coast of Italy — holds a special place in the Mediterranean. But navigating it effectively can get a little tricky. Instead of sending you out on your own, below are suggestions on activities, dining options and hidden gems discovered from my own travels.


Fare

To enjoy local taste, ask the chef at Le Caroubier restaurant at Sofitel Golfe d'Ajaccio Thalassa Sea & Spa for his special starter, Oeuf Poché à la Mode Corse’ or, poached egg, Corsican-style. This dish is a blend of local cheeses, including the well-known Brocciu, egg and a mix of charcuterie with dill presented in a tasty, pudding-like mound. For something more substantial, veal and lamb on the French island are too good to miss, so try the roasted lamb with rosemary accompanied by tender chicory. Or opt for the roast rack of lamb with autumn vegetables and garlic preserve at La Palmeraie restaurant in La Signoria Hotel in Calvi.

As for sea offerings, few can compete with the variety at La Gaffe restaurant in Saint Florent – from botargo (salted, cured fish roe) served on freshly baked bread, to Corsican-style bouillabaisse and Denti fish (a family of sea bream) slightly pan-fried and served with young turnips. For dessert-lovers, head to Calvi and enjoy chestnuts and pear sorbet or roasted figs with local lemons and white cheese sorbet at the Michelin-star restaurant La Table de Bastien at La Villa Hotel.

The island is also cheese heaven, among the best being Brocciu, a sort of ricotta; Calenzana, a soft, strong tasting sheep variety; U Fium’ Orbu, a soft washed rind; or A Filletta, unpasteurized sheep cheese, usually decorated with a young fern leaf with an earthy, herbal taste. Try them at the stalls of the makers at the many open markets and sample the varied charcuterie while you’re there. Or choose from forty different varieties at La Palmeraie. Near Porto Vecchio, La Table restaurant at the Grand Hotel de Cala Rossa offers ‘tomme fume,’ a delicious smoked cheese made outside Sartene, with a texture like aged Parmesan.


Wine

While wine-making is an ancient craft on Corsica, practiced by successive inhabitants since the Phocean traders in 570 BC, only in recent decades have commercial vineyards really gotten started — and boy, are we glad. The result are hearty reds, fragrant rosés and sharp, dry whites, many of which stand up well against mainland French varieties. Today, Corsica has nine AOC regions including the island-wide designation Vin de Corse, with the three leading grape varieties being Nielluccio, Sciacarello – a black grape unique to Corsica–and Vermentino. Of the eight wine-making regions, the most well-known is Patrimonio, established as Corsica's first Appellation d'Origine Controlee in 1968 and located on the northern coast, west of Bastia, on chalk and clay-based soils. A convenient tasting venue for its products sits roadside between the bustling harbor town of Saint Florent and the sleepy mountain village of Nonza.

Of the various wine-tastings experienced, the most enjoyable was at Domaine Orsini at Calenzana in the Balagne region. We were escorted to a small wooden table deep inside a well-designed cave and presented with a plate of nougats and gelées (also made by the company) and a comprehensive printed menu of wines and flavored ‘eaux de vie’ to choose from. After half a dozen samples, we were naturally feeling quite content with the world and left particularly impressed with the complexity and heavy tannins in the reds.

Along a dusty road leading into Calvi is the village of Lumio where one can stop to taste wines from the 148-acre vineyard, Clos Culombu. Facing south towards the gulf with the mile-high Monte Grosso as a backdrop, the winery could not be in a more delightful spot. On many occasions, the vineyard hosts different events. A modern art exhibition filled with colorful works that focused playfully on the various spellings and meanings of the name ‘Culombu’ previously took place here for example. Calvi claims the explorer Columbus is its native son; not surprisingly, my wife, Columbia, was particularly delighted.


Historical Sights

Corsica is a tapestry of intrigue with Romans, Greeks, Etruscans, Moors and Goths among many leaving their mark, not to mention the island’s revolutionary sons, Napoleon Bonaparte and Pasquale Paoli. Its prehistoric era is also fascinating; and there are no better places to delve into this mysterious epoch than at the archaeological sites at Filitosa and Cauria. Filitosa, a two-hour drive south from Ajaccio, is the site of the island’s largest grouping of megalithic tombs. They are grouped apart amidst gently rolling hills that grant picturesque views over the surrounding countryside. The purpose of the megaliths still remain unknown, with theories ranging from deity worship to tributes and tribe leaders, but the skill and strength needed to transport these huge rocks, weighing many tons, very long distances is mind-boggling.

Cauria is an hour’s drive south of Sartene and is comprised of three sites: the menhirs (standing stones) of Stantari and Renaghju and the tomb of Fontanaccia, otherwise known as ‘A Stazzona di u Diavulu’ and made from six giant slabs of granite. These ancient artifacts stand at the end of a winding 500-yard dirt track leading from a makeshift parking lot. Inside, bucolic interiors with an impressive line of menhirs greets guests in a valley of olive.


Towns

Corsica offers many secluded spots for quiet contemplation but also colorful little towns with diverse activities. Of the former, Erbalunga and Centuri, both in the most northerly region known as Cap Corse, are two highlights. The small, rustic fishing villages with old stone harbor walls and little outdoor cafés provide delightful vantage points to watch the world sail by.

Bastia, Calvi, Ajaccio, Bonifacio, Corte and Porto Vecchio are also worth visiting. Bastia for its cafés and restaurants gathered in an arc around its central marina and Calvi for its spectacular Genoese citadel complex which provides panoramic views over the coast and countryside. Ajaccio features the house-cum-museum where Napoleon Bonaparte grew up and the Palais Fesch-Musée des Beaux-Arts with its famed Italian collection. Bonifacio, a hard to find lofty old town, with its warren of winding, cobblestone streets is a treat to wander through. Corte is a lively student town in the northern interior, stronghold of former revolutionary leader, Pasquale Paoli, and capital of the Corsican Republic established in 1755. Bullet holes can still be seen on walls and the local museum grants interesting insights into Corsican culture. Lastly, Porto Vecchio, a chic old center with a mix of gift stores, fashion boutiques, restaurants and cafés cluster together along its warren of streets.


Transporation

With treacherous, winding coast roads that would challenge even the most formidable skills of Formula One champions, driving in Corsica is not for the faint of heart. But the effort is well worth the reward with incredible views over the edge into the abyss below. Cars are easily rented through Hertz to suit any size group. The approximately 46-mile stretch from the northerly town of Calvi to Porto and particularly the segment from Galeria to Porto boasts a twisting road that nudges rock walls on one side and a sheer drop into the Mediterranean on the other. The vistas are stunning, especially over the village of Girolata, which can only be reached by sea. In the southern half of Corsica, the mountain village of Zonza and onward to Col de Bavella, are a mountaineer’s paradise with a mass of towering rippling rock formations shaped much like a huge church organ.


T he moment you arrive on the tiny island of Anguilla, located in the Caribbean near Puerto Rico, you&aposll hear from locals that it boasts more restaurants per square mile than the similarly sized but slightly more famous isle of Manhattan. On an island crowded with places to eat, pamper, and restore yourself silly, the CuisinArt Resort & Spa on Rendezvous Bay (and yes, it&aposs affiliated with that Cuisinart) stands out for its innovative use of Anguilla&aposs most precious resource: water.

On a recent visit to Anguilla (carefully timed for spring to miss the hectic winter high season), I often found myself the sole swimmer at beaches so idyllic that I half-expected the cast of The Little Mermaid to leap out of the waves and deliver a goony serenade. The Tiffany-box-blue seas are home to a veritable smorgasbord: gorgeous spiked lobster, tempting snapper and triggerfish, plus crayfish and shrimp (and, of course, pale-skinned touristfish like myself).

But Anguilla&aposs annual rainfall of 35 inches is so scant that locals call the island "The Rock." Rainwater is collected in rooftop cisterns and supplemented with expensive deliveries from desalination plants on the island. On an island where every drop of water is precious, you can&apost help but appreciate the effort that goes into making anything green, whether it&aposs on your plate or bordering the walk to your well-appointed villa.

The Greenhouse Effect

Even compared to the other high-end getaways on Anguilla, the CuisinArt Resort & Spa is unusually lush. The bright white buildings are surrounded by thriving tropical plants, vibrant flowers, and a lovely herb garden, where you can stroll among towering basil, thyme, and marjoram before resting in the shade of a fragrant Key lime tree. How had the staff coaxed these botanical feats from. well, a rock?

As I toured CuisinArt&aposs justly famous hydroponic farm, my questions were answered (in full, and then some) by the resort&aposs resident garden guru, Dr. Howard Resh. CuisinArt is the only resort in the Caribbean with its own pesticide-free hydroponic farm, run with exacting efficiency by Dr. Resh since the hotel opened in 1999. The farm grows eye-popping tomatoes, mile-long hothouse cucumbers, bok choy, lettuces lovelier than bridal bouquets, and lots more practically perfect produce𠅊ll without soil, in a specially built hurricane-proof structure.

Dr. Resh explained that the hydroponic farm enables the resort to grow a greater amount and variety of crops using less water and less square footage than via traditional gardening methods. CuisinArt&aposs restaurants and cooking school make colorful use of the homegrown veggies𠅎ven the poolside bar offers cocktails made with greenhouse tomatoes and cucumber-infused vodka. And on a 13-square-mile island where many essentials are shipped in at high financial and fossil-fuel cost, the farm enables the resort to take farm-to-table local-eating philosophies to a new level. As you can see from the menu featured here, CuisinArt recipes focus on fresh, local ingredients, such as seafood, peppers, tomatoes, and greens.

The resort makes use of every leaf of lettuce and every liter of water: Any produce not used by one of the three restaurants goes to members of the 200-person-strong staff for use in their home kitchens. Produce and herbs from the farm are incorporated into special treatments at the spa. Finally, all the "gray water" left over from the greenhouse (bearing residual plant-friendly nutrients) is recycled for the resort&aposs landscaping, which explains why the dizzying array of flora thrives even when the rest of the island looks parched.

After Dr. Resh encouraged me to help myself to a jewellike cherry tomato right off the vine, I understood why the resort leaves cherry tomatoes on guests&apos pillows instead of mints or chocolates. The ideal tomato. I have tasted it, and I&aposm here to tell you, it&aposs good: remarkably bright, almost candylike, and juicy.

Just Add Water

At a Caribbean luxury resort, you can&apost spend all your time in a greenhouse, no matter how amazing it is. Besides the brilliant-blue beach, where afternoon sorbets and attentive staff make "taking the waters" even more restorative than usual, CuisinArt boasts a massive seaside pampering palace, appropriately called the Venus Spa. Here, you can indulge in a warm-seashell massage on the rooftop overlooking the bay or retreat to one of the lavishly equipped treatment rooms for a soak or a salt scrub. A massive, brand-new "Healing Waters" pool offers the ultimate aqua-therapy (you know, if you&aposre still stressed out after a long day of lounging): A round of gentle movements guided by a massage therapist in the nutrient-enriched water should leave you feeling pleasingly noodle-ish.

Despite the outdoor yoga classes, personal trainers, and impressive gym, CuisinArt isn&apost one of those spas where you should expect a rigorous program mandating a fast, then a cleanse, then a detox, and then one leaf of arugula drizzled with lemon juice. It&aposs more about making the most of what&aposs precious here: pleasure, nature, and the gifts of the sea.


T he moment you arrive on the tiny island of Anguilla, located in the Caribbean near Puerto Rico, you&aposll hear from locals that it boasts more restaurants per square mile than the similarly sized but slightly more famous isle of Manhattan. On an island crowded with places to eat, pamper, and restore yourself silly, the CuisinArt Resort & Spa on Rendezvous Bay (and yes, it&aposs affiliated with that Cuisinart) stands out for its innovative use of Anguilla&aposs most precious resource: water.

On a recent visit to Anguilla (carefully timed for spring to miss the hectic winter high season), I often found myself the sole swimmer at beaches so idyllic that I half-expected the cast of The Little Mermaid to leap out of the waves and deliver a goony serenade. The Tiffany-box-blue seas are home to a veritable smorgasbord: gorgeous spiked lobster, tempting snapper and triggerfish, plus crayfish and shrimp (and, of course, pale-skinned touristfish like myself).

But Anguilla&aposs annual rainfall of 35 inches is so scant that locals call the island "The Rock." Rainwater is collected in rooftop cisterns and supplemented with expensive deliveries from desalination plants on the island. On an island where every drop of water is precious, you can&apost help but appreciate the effort that goes into making anything green, whether it&aposs on your plate or bordering the walk to your well-appointed villa.

The Greenhouse Effect

Even compared to the other high-end getaways on Anguilla, the CuisinArt Resort & Spa is unusually lush. The bright white buildings are surrounded by thriving tropical plants, vibrant flowers, and a lovely herb garden, where you can stroll among towering basil, thyme, and marjoram before resting in the shade of a fragrant Key lime tree. How had the staff coaxed these botanical feats from. well, a rock?

As I toured CuisinArt&aposs justly famous hydroponic farm, my questions were answered (in full, and then some) by the resort&aposs resident garden guru, Dr. Howard Resh. CuisinArt is the only resort in the Caribbean with its own pesticide-free hydroponic farm, run with exacting efficiency by Dr. Resh since the hotel opened in 1999. The farm grows eye-popping tomatoes, mile-long hothouse cucumbers, bok choy, lettuces lovelier than bridal bouquets, and lots more practically perfect produce𠅊ll without soil, in a specially built hurricane-proof structure.

Dr. Resh explained that the hydroponic farm enables the resort to grow a greater amount and variety of crops using less water and less square footage than via traditional gardening methods. CuisinArt&aposs restaurants and cooking school make colorful use of the homegrown veggies𠅎ven the poolside bar offers cocktails made with greenhouse tomatoes and cucumber-infused vodka. And on a 13-square-mile island where many essentials are shipped in at high financial and fossil-fuel cost, the farm enables the resort to take farm-to-table local-eating philosophies to a new level. As you can see from the menu featured here, CuisinArt recipes focus on fresh, local ingredients, such as seafood, peppers, tomatoes, and greens.

The resort makes use of every leaf of lettuce and every liter of water: Any produce not used by one of the three restaurants goes to members of the 200-person-strong staff for use in their home kitchens. Produce and herbs from the farm are incorporated into special treatments at the spa. Finally, all the "gray water" left over from the greenhouse (bearing residual plant-friendly nutrients) is recycled for the resort&aposs landscaping, which explains why the dizzying array of flora thrives even when the rest of the island looks parched.

After Dr. Resh encouraged me to help myself to a jewellike cherry tomato right off the vine, I understood why the resort leaves cherry tomatoes on guests&apos pillows instead of mints or chocolates. The ideal tomato. I have tasted it, and I&aposm here to tell you, it&aposs good: remarkably bright, almost candylike, and juicy.

Just Add Water

At a Caribbean luxury resort, you can&apost spend all your time in a greenhouse, no matter how amazing it is. Besides the brilliant-blue beach, where afternoon sorbets and attentive staff make "taking the waters" even more restorative than usual, CuisinArt boasts a massive seaside pampering palace, appropriately called the Venus Spa. Here, you can indulge in a warm-seashell massage on the rooftop overlooking the bay or retreat to one of the lavishly equipped treatment rooms for a soak or a salt scrub. A massive, brand-new "Healing Waters" pool offers the ultimate aqua-therapy (you know, if you&aposre still stressed out after a long day of lounging): A round of gentle movements guided by a massage therapist in the nutrient-enriched water should leave you feeling pleasingly noodle-ish.

Despite the outdoor yoga classes, personal trainers, and impressive gym, CuisinArt isn&apost one of those spas where you should expect a rigorous program mandating a fast, then a cleanse, then a detox, and then one leaf of arugula drizzled with lemon juice. It&aposs more about making the most of what&aposs precious here: pleasure, nature, and the gifts of the sea.


T he moment you arrive on the tiny island of Anguilla, located in the Caribbean near Puerto Rico, you&aposll hear from locals that it boasts more restaurants per square mile than the similarly sized but slightly more famous isle of Manhattan. On an island crowded with places to eat, pamper, and restore yourself silly, the CuisinArt Resort & Spa on Rendezvous Bay (and yes, it&aposs affiliated with that Cuisinart) stands out for its innovative use of Anguilla&aposs most precious resource: water.

On a recent visit to Anguilla (carefully timed for spring to miss the hectic winter high season), I often found myself the sole swimmer at beaches so idyllic that I half-expected the cast of The Little Mermaid to leap out of the waves and deliver a goony serenade. The Tiffany-box-blue seas are home to a veritable smorgasbord: gorgeous spiked lobster, tempting snapper and triggerfish, plus crayfish and shrimp (and, of course, pale-skinned touristfish like myself).

But Anguilla&aposs annual rainfall of 35 inches is so scant that locals call the island "The Rock." Rainwater is collected in rooftop cisterns and supplemented with expensive deliveries from desalination plants on the island. On an island where every drop of water is precious, you can&apost help but appreciate the effort that goes into making anything green, whether it&aposs on your plate or bordering the walk to your well-appointed villa.

The Greenhouse Effect

Even compared to the other high-end getaways on Anguilla, the CuisinArt Resort & Spa is unusually lush. The bright white buildings are surrounded by thriving tropical plants, vibrant flowers, and a lovely herb garden, where you can stroll among towering basil, thyme, and marjoram before resting in the shade of a fragrant Key lime tree. How had the staff coaxed these botanical feats from. well, a rock?

As I toured CuisinArt&aposs justly famous hydroponic farm, my questions were answered (in full, and then some) by the resort&aposs resident garden guru, Dr. Howard Resh. CuisinArt is the only resort in the Caribbean with its own pesticide-free hydroponic farm, run with exacting efficiency by Dr. Resh since the hotel opened in 1999. The farm grows eye-popping tomatoes, mile-long hothouse cucumbers, bok choy, lettuces lovelier than bridal bouquets, and lots more practically perfect produce𠅊ll without soil, in a specially built hurricane-proof structure.

Dr. Resh explained that the hydroponic farm enables the resort to grow a greater amount and variety of crops using less water and less square footage than via traditional gardening methods. CuisinArt&aposs restaurants and cooking school make colorful use of the homegrown veggies𠅎ven the poolside bar offers cocktails made with greenhouse tomatoes and cucumber-infused vodka. And on a 13-square-mile island where many essentials are shipped in at high financial and fossil-fuel cost, the farm enables the resort to take farm-to-table local-eating philosophies to a new level. As you can see from the menu featured here, CuisinArt recipes focus on fresh, local ingredients, such as seafood, peppers, tomatoes, and greens.

The resort makes use of every leaf of lettuce and every liter of water: Any produce not used by one of the three restaurants goes to members of the 200-person-strong staff for use in their home kitchens. Produce and herbs from the farm are incorporated into special treatments at the spa. Finally, all the "gray water" left over from the greenhouse (bearing residual plant-friendly nutrients) is recycled for the resort&aposs landscaping, which explains why the dizzying array of flora thrives even when the rest of the island looks parched.

After Dr. Resh encouraged me to help myself to a jewellike cherry tomato right off the vine, I understood why the resort leaves cherry tomatoes on guests&apos pillows instead of mints or chocolates. The ideal tomato. I have tasted it, and I&aposm here to tell you, it&aposs good: remarkably bright, almost candylike, and juicy.

Just Add Water

At a Caribbean luxury resort, you can&apost spend all your time in a greenhouse, no matter how amazing it is. Besides the brilliant-blue beach, where afternoon sorbets and attentive staff make "taking the waters" even more restorative than usual, CuisinArt boasts a massive seaside pampering palace, appropriately called the Venus Spa. Here, you can indulge in a warm-seashell massage on the rooftop overlooking the bay or retreat to one of the lavishly equipped treatment rooms for a soak or a salt scrub. A massive, brand-new "Healing Waters" pool offers the ultimate aqua-therapy (you know, if you&aposre still stressed out after a long day of lounging): A round of gentle movements guided by a massage therapist in the nutrient-enriched water should leave you feeling pleasingly noodle-ish.

Despite the outdoor yoga classes, personal trainers, and impressive gym, CuisinArt isn&apost one of those spas where you should expect a rigorous program mandating a fast, then a cleanse, then a detox, and then one leaf of arugula drizzled with lemon juice. It&aposs more about making the most of what&aposs precious here: pleasure, nature, and the gifts of the sea.


T he moment you arrive on the tiny island of Anguilla, located in the Caribbean near Puerto Rico, you&aposll hear from locals that it boasts more restaurants per square mile than the similarly sized but slightly more famous isle of Manhattan. On an island crowded with places to eat, pamper, and restore yourself silly, the CuisinArt Resort & Spa on Rendezvous Bay (and yes, it&aposs affiliated with that Cuisinart) stands out for its innovative use of Anguilla&aposs most precious resource: water.

On a recent visit to Anguilla (carefully timed for spring to miss the hectic winter high season), I often found myself the sole swimmer at beaches so idyllic that I half-expected the cast of The Little Mermaid to leap out of the waves and deliver a goony serenade. The Tiffany-box-blue seas are home to a veritable smorgasbord: gorgeous spiked lobster, tempting snapper and triggerfish, plus crayfish and shrimp (and, of course, pale-skinned touristfish like myself).

But Anguilla&aposs annual rainfall of 35 inches is so scant that locals call the island "The Rock." Rainwater is collected in rooftop cisterns and supplemented with expensive deliveries from desalination plants on the island. On an island where every drop of water is precious, you can&apost help but appreciate the effort that goes into making anything green, whether it&aposs on your plate or bordering the walk to your well-appointed villa.

The Greenhouse Effect

Even compared to the other high-end getaways on Anguilla, the CuisinArt Resort & Spa is unusually lush. The bright white buildings are surrounded by thriving tropical plants, vibrant flowers, and a lovely herb garden, where you can stroll among towering basil, thyme, and marjoram before resting in the shade of a fragrant Key lime tree. How had the staff coaxed these botanical feats from. well, a rock?

As I toured CuisinArt&aposs justly famous hydroponic farm, my questions were answered (in full, and then some) by the resort&aposs resident garden guru, Dr. Howard Resh. CuisinArt is the only resort in the Caribbean with its own pesticide-free hydroponic farm, run with exacting efficiency by Dr. Resh since the hotel opened in 1999. The farm grows eye-popping tomatoes, mile-long hothouse cucumbers, bok choy, lettuces lovelier than bridal bouquets, and lots more practically perfect produce𠅊ll without soil, in a specially built hurricane-proof structure.

Dr. Resh explained that the hydroponic farm enables the resort to grow a greater amount and variety of crops using less water and less square footage than via traditional gardening methods. CuisinArt&aposs restaurants and cooking school make colorful use of the homegrown veggies𠅎ven the poolside bar offers cocktails made with greenhouse tomatoes and cucumber-infused vodka. And on a 13-square-mile island where many essentials are shipped in at high financial and fossil-fuel cost, the farm enables the resort to take farm-to-table local-eating philosophies to a new level. As you can see from the menu featured here, CuisinArt recipes focus on fresh, local ingredients, such as seafood, peppers, tomatoes, and greens.

The resort makes use of every leaf of lettuce and every liter of water: Any produce not used by one of the three restaurants goes to members of the 200-person-strong staff for use in their home kitchens. Produce and herbs from the farm are incorporated into special treatments at the spa. Finally, all the "gray water" left over from the greenhouse (bearing residual plant-friendly nutrients) is recycled for the resort&aposs landscaping, which explains why the dizzying array of flora thrives even when the rest of the island looks parched.

After Dr. Resh encouraged me to help myself to a jewellike cherry tomato right off the vine, I understood why the resort leaves cherry tomatoes on guests&apos pillows instead of mints or chocolates. The ideal tomato. I have tasted it, and I&aposm here to tell you, it&aposs good: remarkably bright, almost candylike, and juicy.

Just Add Water

At a Caribbean luxury resort, you can&apost spend all your time in a greenhouse, no matter how amazing it is. Besides the brilliant-blue beach, where afternoon sorbets and attentive staff make "taking the waters" even more restorative than usual, CuisinArt boasts a massive seaside pampering palace, appropriately called the Venus Spa. Here, you can indulge in a warm-seashell massage on the rooftop overlooking the bay or retreat to one of the lavishly equipped treatment rooms for a soak or a salt scrub. A massive, brand-new "Healing Waters" pool offers the ultimate aqua-therapy (you know, if you&aposre still stressed out after a long day of lounging): A round of gentle movements guided by a massage therapist in the nutrient-enriched water should leave you feeling pleasingly noodle-ish.

Despite the outdoor yoga classes, personal trainers, and impressive gym, CuisinArt isn&apost one of those spas where you should expect a rigorous program mandating a fast, then a cleanse, then a detox, and then one leaf of arugula drizzled with lemon juice. It&aposs more about making the most of what&aposs precious here: pleasure, nature, and the gifts of the sea.


T he moment you arrive on the tiny island of Anguilla, located in the Caribbean near Puerto Rico, you&aposll hear from locals that it boasts more restaurants per square mile than the similarly sized but slightly more famous isle of Manhattan. On an island crowded with places to eat, pamper, and restore yourself silly, the CuisinArt Resort & Spa on Rendezvous Bay (and yes, it&aposs affiliated with that Cuisinart) stands out for its innovative use of Anguilla&aposs most precious resource: water.

On a recent visit to Anguilla (carefully timed for spring to miss the hectic winter high season), I often found myself the sole swimmer at beaches so idyllic that I half-expected the cast of The Little Mermaid to leap out of the waves and deliver a goony serenade. The Tiffany-box-blue seas are home to a veritable smorgasbord: gorgeous spiked lobster, tempting snapper and triggerfish, plus crayfish and shrimp (and, of course, pale-skinned touristfish like myself).

But Anguilla&aposs annual rainfall of 35 inches is so scant that locals call the island "The Rock." Rainwater is collected in rooftop cisterns and supplemented with expensive deliveries from desalination plants on the island. On an island where every drop of water is precious, you can&apost help but appreciate the effort that goes into making anything green, whether it&aposs on your plate or bordering the walk to your well-appointed villa.

The Greenhouse Effect

Even compared to the other high-end getaways on Anguilla, the CuisinArt Resort & Spa is unusually lush. The bright white buildings are surrounded by thriving tropical plants, vibrant flowers, and a lovely herb garden, where you can stroll among towering basil, thyme, and marjoram before resting in the shade of a fragrant Key lime tree. How had the staff coaxed these botanical feats from. well, a rock?

As I toured CuisinArt&aposs justly famous hydroponic farm, my questions were answered (in full, and then some) by the resort&aposs resident garden guru, Dr. Howard Resh. CuisinArt is the only resort in the Caribbean with its own pesticide-free hydroponic farm, run with exacting efficiency by Dr. Resh since the hotel opened in 1999. The farm grows eye-popping tomatoes, mile-long hothouse cucumbers, bok choy, lettuces lovelier than bridal bouquets, and lots more practically perfect produce𠅊ll without soil, in a specially built hurricane-proof structure.

Dr. Resh explained that the hydroponic farm enables the resort to grow a greater amount and variety of crops using less water and less square footage than via traditional gardening methods. CuisinArt&aposs restaurants and cooking school make colorful use of the homegrown veggies𠅎ven the poolside bar offers cocktails made with greenhouse tomatoes and cucumber-infused vodka. And on a 13-square-mile island where many essentials are shipped in at high financial and fossil-fuel cost, the farm enables the resort to take farm-to-table local-eating philosophies to a new level. As you can see from the menu featured here, CuisinArt recipes focus on fresh, local ingredients, such as seafood, peppers, tomatoes, and greens.

The resort makes use of every leaf of lettuce and every liter of water: Any produce not used by one of the three restaurants goes to members of the 200-person-strong staff for use in their home kitchens. Produce and herbs from the farm are incorporated into special treatments at the spa. Finally, all the "gray water" left over from the greenhouse (bearing residual plant-friendly nutrients) is recycled for the resort&aposs landscaping, which explains why the dizzying array of flora thrives even when the rest of the island looks parched.

After Dr. Resh encouraged me to help myself to a jewellike cherry tomato right off the vine, I understood why the resort leaves cherry tomatoes on guests&apos pillows instead of mints or chocolates. The ideal tomato. I have tasted it, and I&aposm here to tell you, it&aposs good: remarkably bright, almost candylike, and juicy.

Just Add Water

At a Caribbean luxury resort, you can&apost spend all your time in a greenhouse, no matter how amazing it is. Besides the brilliant-blue beach, where afternoon sorbets and attentive staff make "taking the waters" even more restorative than usual, CuisinArt boasts a massive seaside pampering palace, appropriately called the Venus Spa. Here, you can indulge in a warm-seashell massage on the rooftop overlooking the bay or retreat to one of the lavishly equipped treatment rooms for a soak or a salt scrub. A massive, brand-new "Healing Waters" pool offers the ultimate aqua-therapy (you know, if you&aposre still stressed out after a long day of lounging): A round of gentle movements guided by a massage therapist in the nutrient-enriched water should leave you feeling pleasingly noodle-ish.

Despite the outdoor yoga classes, personal trainers, and impressive gym, CuisinArt isn&apost one of those spas where you should expect a rigorous program mandating a fast, then a cleanse, then a detox, and then one leaf of arugula drizzled with lemon juice. It&aposs more about making the most of what&aposs precious here: pleasure, nature, and the gifts of the sea.


T he moment you arrive on the tiny island of Anguilla, located in the Caribbean near Puerto Rico, you&aposll hear from locals that it boasts more restaurants per square mile than the similarly sized but slightly more famous isle of Manhattan. On an island crowded with places to eat, pamper, and restore yourself silly, the CuisinArt Resort & Spa on Rendezvous Bay (and yes, it&aposs affiliated with that Cuisinart) stands out for its innovative use of Anguilla&aposs most precious resource: water.

On a recent visit to Anguilla (carefully timed for spring to miss the hectic winter high season), I often found myself the sole swimmer at beaches so idyllic that I half-expected the cast of The Little Mermaid to leap out of the waves and deliver a goony serenade. The Tiffany-box-blue seas are home to a veritable smorgasbord: gorgeous spiked lobster, tempting snapper and triggerfish, plus crayfish and shrimp (and, of course, pale-skinned touristfish like myself).

But Anguilla&aposs annual rainfall of 35 inches is so scant that locals call the island "The Rock." Rainwater is collected in rooftop cisterns and supplemented with expensive deliveries from desalination plants on the island. On an island where every drop of water is precious, you can&apost help but appreciate the effort that goes into making anything green, whether it&aposs on your plate or bordering the walk to your well-appointed villa.

The Greenhouse Effect

Even compared to the other high-end getaways on Anguilla, the CuisinArt Resort & Spa is unusually lush. The bright white buildings are surrounded by thriving tropical plants, vibrant flowers, and a lovely herb garden, where you can stroll among towering basil, thyme, and marjoram before resting in the shade of a fragrant Key lime tree. How had the staff coaxed these botanical feats from. well, a rock?

As I toured CuisinArt&aposs justly famous hydroponic farm, my questions were answered (in full, and then some) by the resort&aposs resident garden guru, Dr. Howard Resh. CuisinArt is the only resort in the Caribbean with its own pesticide-free hydroponic farm, run with exacting efficiency by Dr. Resh since the hotel opened in 1999. The farm grows eye-popping tomatoes, mile-long hothouse cucumbers, bok choy, lettuces lovelier than bridal bouquets, and lots more practically perfect produce𠅊ll without soil, in a specially built hurricane-proof structure.

Dr. Resh explained that the hydroponic farm enables the resort to grow a greater amount and variety of crops using less water and less square footage than via traditional gardening methods. CuisinArt&aposs restaurants and cooking school make colorful use of the homegrown veggies𠅎ven the poolside bar offers cocktails made with greenhouse tomatoes and cucumber-infused vodka. And on a 13-square-mile island where many essentials are shipped in at high financial and fossil-fuel cost, the farm enables the resort to take farm-to-table local-eating philosophies to a new level. As you can see from the menu featured here, CuisinArt recipes focus on fresh, local ingredients, such as seafood, peppers, tomatoes, and greens.

The resort makes use of every leaf of lettuce and every liter of water: Any produce not used by one of the three restaurants goes to members of the 200-person-strong staff for use in their home kitchens. Produce and herbs from the farm are incorporated into special treatments at the spa. Finally, all the "gray water" left over from the greenhouse (bearing residual plant-friendly nutrients) is recycled for the resort&aposs landscaping, which explains why the dizzying array of flora thrives even when the rest of the island looks parched.

After Dr. Resh encouraged me to help myself to a jewellike cherry tomato right off the vine, I understood why the resort leaves cherry tomatoes on guests&apos pillows instead of mints or chocolates. The ideal tomato. I have tasted it, and I&aposm here to tell you, it&aposs good: remarkably bright, almost candylike, and juicy.

Just Add Water

At a Caribbean luxury resort, you can&apost spend all your time in a greenhouse, no matter how amazing it is. Besides the brilliant-blue beach, where afternoon sorbets and attentive staff make "taking the waters" even more restorative than usual, CuisinArt boasts a massive seaside pampering palace, appropriately called the Venus Spa. Here, you can indulge in a warm-seashell massage on the rooftop overlooking the bay or retreat to one of the lavishly equipped treatment rooms for a soak or a salt scrub. A massive, brand-new "Healing Waters" pool offers the ultimate aqua-therapy (you know, if you&aposre still stressed out after a long day of lounging): A round of gentle movements guided by a massage therapist in the nutrient-enriched water should leave you feeling pleasingly noodle-ish.

Despite the outdoor yoga classes, personal trainers, and impressive gym, CuisinArt isn&apost one of those spas where you should expect a rigorous program mandating a fast, then a cleanse, then a detox, and then one leaf of arugula drizzled with lemon juice. It&aposs more about making the most of what&aposs precious here: pleasure, nature, and the gifts of the sea.


T he moment you arrive on the tiny island of Anguilla, located in the Caribbean near Puerto Rico, you&aposll hear from locals that it boasts more restaurants per square mile than the similarly sized but slightly more famous isle of Manhattan. On an island crowded with places to eat, pamper, and restore yourself silly, the CuisinArt Resort & Spa on Rendezvous Bay (and yes, it&aposs affiliated with that Cuisinart) stands out for its innovative use of Anguilla&aposs most precious resource: water.

On a recent visit to Anguilla (carefully timed for spring to miss the hectic winter high season), I often found myself the sole swimmer at beaches so idyllic that I half-expected the cast of The Little Mermaid to leap out of the waves and deliver a goony serenade. The Tiffany-box-blue seas are home to a veritable smorgasbord: gorgeous spiked lobster, tempting snapper and triggerfish, plus crayfish and shrimp (and, of course, pale-skinned touristfish like myself).

But Anguilla&aposs annual rainfall of 35 inches is so scant that locals call the island "The Rock." Rainwater is collected in rooftop cisterns and supplemented with expensive deliveries from desalination plants on the island. On an island where every drop of water is precious, you can&apost help but appreciate the effort that goes into making anything green, whether it&aposs on your plate or bordering the walk to your well-appointed villa.

The Greenhouse Effect

Even compared to the other high-end getaways on Anguilla, the CuisinArt Resort & Spa is unusually lush. The bright white buildings are surrounded by thriving tropical plants, vibrant flowers, and a lovely herb garden, where you can stroll among towering basil, thyme, and marjoram before resting in the shade of a fragrant Key lime tree. How had the staff coaxed these botanical feats from. well, a rock?

As I toured CuisinArt&aposs justly famous hydroponic farm, my questions were answered (in full, and then some) by the resort&aposs resident garden guru, Dr. Howard Resh. CuisinArt is the only resort in the Caribbean with its own pesticide-free hydroponic farm, run with exacting efficiency by Dr. Resh since the hotel opened in 1999. The farm grows eye-popping tomatoes, mile-long hothouse cucumbers, bok choy, lettuces lovelier than bridal bouquets, and lots more practically perfect produce𠅊ll without soil, in a specially built hurricane-proof structure.

Dr. Resh explained that the hydroponic farm enables the resort to grow a greater amount and variety of crops using less water and less square footage than via traditional gardening methods. CuisinArt&aposs restaurants and cooking school make colorful use of the homegrown veggies𠅎ven the poolside bar offers cocktails made with greenhouse tomatoes and cucumber-infused vodka. And on a 13-square-mile island where many essentials are shipped in at high financial and fossil-fuel cost, the farm enables the resort to take farm-to-table local-eating philosophies to a new level. As you can see from the menu featured here, CuisinArt recipes focus on fresh, local ingredients, such as seafood, peppers, tomatoes, and greens.

The resort makes use of every leaf of lettuce and every liter of water: Any produce not used by one of the three restaurants goes to members of the 200-person-strong staff for use in their home kitchens. Produce and herbs from the farm are incorporated into special treatments at the spa. Finally, all the "gray water" left over from the greenhouse (bearing residual plant-friendly nutrients) is recycled for the resort&aposs landscaping, which explains why the dizzying array of flora thrives even when the rest of the island looks parched.

After Dr. Resh encouraged me to help myself to a jewellike cherry tomato right off the vine, I understood why the resort leaves cherry tomatoes on guests&apos pillows instead of mints or chocolates. The ideal tomato. I have tasted it, and I&aposm here to tell you, it&aposs good: remarkably bright, almost candylike, and juicy.

Just Add Water

At a Caribbean luxury resort, you can&apost spend all your time in a greenhouse, no matter how amazing it is. Besides the brilliant-blue beach, where afternoon sorbets and attentive staff make "taking the waters" even more restorative than usual, CuisinArt boasts a massive seaside pampering palace, appropriately called the Venus Spa. Here, you can indulge in a warm-seashell massage on the rooftop overlooking the bay or retreat to one of the lavishly equipped treatment rooms for a soak or a salt scrub. A massive, brand-new "Healing Waters" pool offers the ultimate aqua-therapy (you know, if you&aposre still stressed out after a long day of lounging): A round of gentle movements guided by a massage therapist in the nutrient-enriched water should leave you feeling pleasingly noodle-ish.

Despite the outdoor yoga classes, personal trainers, and impressive gym, CuisinArt isn&apost one of those spas where you should expect a rigorous program mandating a fast, then a cleanse, then a detox, and then one leaf of arugula drizzled with lemon juice. It&aposs more about making the most of what&aposs precious here: pleasure, nature, and the gifts of the sea.


T he moment you arrive on the tiny island of Anguilla, located in the Caribbean near Puerto Rico, you&aposll hear from locals that it boasts more restaurants per square mile than the similarly sized but slightly more famous isle of Manhattan. On an island crowded with places to eat, pamper, and restore yourself silly, the CuisinArt Resort & Spa on Rendezvous Bay (and yes, it&aposs affiliated with that Cuisinart) stands out for its innovative use of Anguilla&aposs most precious resource: water.

On a recent visit to Anguilla (carefully timed for spring to miss the hectic winter high season), I often found myself the sole swimmer at beaches so idyllic that I half-expected the cast of The Little Mermaid to leap out of the waves and deliver a goony serenade. The Tiffany-box-blue seas are home to a veritable smorgasbord: gorgeous spiked lobster, tempting snapper and triggerfish, plus crayfish and shrimp (and, of course, pale-skinned touristfish like myself).

But Anguilla&aposs annual rainfall of 35 inches is so scant that locals call the island "The Rock." Rainwater is collected in rooftop cisterns and supplemented with expensive deliveries from desalination plants on the island. On an island where every drop of water is precious, you can&apost help but appreciate the effort that goes into making anything green, whether it&aposs on your plate or bordering the walk to your well-appointed villa.

The Greenhouse Effect

Even compared to the other high-end getaways on Anguilla, the CuisinArt Resort & Spa is unusually lush. The bright white buildings are surrounded by thriving tropical plants, vibrant flowers, and a lovely herb garden, where you can stroll among towering basil, thyme, and marjoram before resting in the shade of a fragrant Key lime tree. How had the staff coaxed these botanical feats from. well, a rock?

As I toured CuisinArt&aposs justly famous hydroponic farm, my questions were answered (in full, and then some) by the resort&aposs resident garden guru, Dr. Howard Resh. CuisinArt is the only resort in the Caribbean with its own pesticide-free hydroponic farm, run with exacting efficiency by Dr. Resh since the hotel opened in 1999. The farm grows eye-popping tomatoes, mile-long hothouse cucumbers, bok choy, lettuces lovelier than bridal bouquets, and lots more practically perfect produce𠅊ll without soil, in a specially built hurricane-proof structure.

Dr. Resh explained that the hydroponic farm enables the resort to grow a greater amount and variety of crops using less water and less square footage than via traditional gardening methods. CuisinArt&aposs restaurants and cooking school make colorful use of the homegrown veggies𠅎ven the poolside bar offers cocktails made with greenhouse tomatoes and cucumber-infused vodka. And on a 13-square-mile island where many essentials are shipped in at high financial and fossil-fuel cost, the farm enables the resort to take farm-to-table local-eating philosophies to a new level. As you can see from the menu featured here, CuisinArt recipes focus on fresh, local ingredients, such as seafood, peppers, tomatoes, and greens.

The resort makes use of every leaf of lettuce and every liter of water: Any produce not used by one of the three restaurants goes to members of the 200-person-strong staff for use in their home kitchens. Produce and herbs from the farm are incorporated into special treatments at the spa. Finally, all the "gray water" left over from the greenhouse (bearing residual plant-friendly nutrients) is recycled for the resort&aposs landscaping, which explains why the dizzying array of flora thrives even when the rest of the island looks parched.

After Dr. Resh encouraged me to help myself to a jewellike cherry tomato right off the vine, I understood why the resort leaves cherry tomatoes on guests&apos pillows instead of mints or chocolates. The ideal tomato. I have tasted it, and I&aposm here to tell you, it&aposs good: remarkably bright, almost candylike, and juicy.

Just Add Water

At a Caribbean luxury resort, you can&apost spend all your time in a greenhouse, no matter how amazing it is. Besides the brilliant-blue beach, where afternoon sorbets and attentive staff make "taking the waters" even more restorative than usual, CuisinArt boasts a massive seaside pampering palace, appropriately called the Venus Spa. Here, you can indulge in a warm-seashell massage on the rooftop overlooking the bay or retreat to one of the lavishly equipped treatment rooms for a soak or a salt scrub. A massive, brand-new "Healing Waters" pool offers the ultimate aqua-therapy (you know, if you&aposre still stressed out after a long day of lounging): A round of gentle movements guided by a massage therapist in the nutrient-enriched water should leave you feeling pleasingly noodle-ish.

Despite the outdoor yoga classes, personal trainers, and impressive gym, CuisinArt isn&apost one of those spas where you should expect a rigorous program mandating a fast, then a cleanse, then a detox, and then one leaf of arugula drizzled with lemon juice. It&aposs more about making the most of what&aposs precious here: pleasure, nature, and the gifts of the sea.


T he moment you arrive on the tiny island of Anguilla, located in the Caribbean near Puerto Rico, you&aposll hear from locals that it boasts more restaurants per square mile than the similarly sized but slightly more famous isle of Manhattan. On an island crowded with places to eat, pamper, and restore yourself silly, the CuisinArt Resort & Spa on Rendezvous Bay (and yes, it&aposs affiliated with that Cuisinart) stands out for its innovative use of Anguilla&aposs most precious resource: water.

On a recent visit to Anguilla (carefully timed for spring to miss the hectic winter high season), I often found myself the sole swimmer at beaches so idyllic that I half-expected the cast of The Little Mermaid to leap out of the waves and deliver a goony serenade. The Tiffany-box-blue seas are home to a veritable smorgasbord: gorgeous spiked lobster, tempting snapper and triggerfish, plus crayfish and shrimp (and, of course, pale-skinned touristfish like myself).

But Anguilla&aposs annual rainfall of 35 inches is so scant that locals call the island "The Rock." Rainwater is collected in rooftop cisterns and supplemented with expensive deliveries from desalination plants on the island. On an island where every drop of water is precious, you can&apost help but appreciate the effort that goes into making anything green, whether it&aposs on your plate or bordering the walk to your well-appointed villa.

The Greenhouse Effect

Even compared to the other high-end getaways on Anguilla, the CuisinArt Resort & Spa is unusually lush. The bright white buildings are surrounded by thriving tropical plants, vibrant flowers, and a lovely herb garden, where you can stroll among towering basil, thyme, and marjoram before resting in the shade of a fragrant Key lime tree. How had the staff coaxed these botanical feats from. well, a rock?

As I toured CuisinArt&aposs justly famous hydroponic farm, my questions were answered (in full, and then some) by the resort&aposs resident garden guru, Dr. Howard Resh. CuisinArt is the only resort in the Caribbean with its own pesticide-free hydroponic farm, run with exacting efficiency by Dr. Resh since the hotel opened in 1999. The farm grows eye-popping tomatoes, mile-long hothouse cucumbers, bok choy, lettuces lovelier than bridal bouquets, and lots more practically perfect produce𠅊ll without soil, in a specially built hurricane-proof structure.

Dr. Resh explained that the hydroponic farm enables the resort to grow a greater amount and variety of crops using less water and less square footage than via traditional gardening methods. CuisinArt&aposs restaurants and cooking school make colorful use of the homegrown veggies𠅎ven the poolside bar offers cocktails made with greenhouse tomatoes and cucumber-infused vodka. And on a 13-square-mile island where many essentials are shipped in at high financial and fossil-fuel cost, the farm enables the resort to take farm-to-table local-eating philosophies to a new level. As you can see from the menu featured here, CuisinArt recipes focus on fresh, local ingredients, such as seafood, peppers, tomatoes, and greens.

The resort makes use of every leaf of lettuce and every liter of water: Any produce not used by one of the three restaurants goes to members of the 200-person-strong staff for use in their home kitchens. Produce and herbs from the farm are incorporated into special treatments at the spa. Finally, all the "gray water" left over from the greenhouse (bearing residual plant-friendly nutrients) is recycled for the resort&aposs landscaping, which explains why the dizzying array of flora thrives even when the rest of the island looks parched.

After Dr. Resh encouraged me to help myself to a jewellike cherry tomato right off the vine, I understood why the resort leaves cherry tomatoes on guests&apos pillows instead of mints or chocolates. The ideal tomato. I have tasted it, and I&aposm here to tell you, it&aposs good: remarkably bright, almost candylike, and juicy.

Just Add Water

At a Caribbean luxury resort, you can&apost spend all your time in a greenhouse, no matter how amazing it is. Besides the brilliant-blue beach, where afternoon sorbets and attentive staff make "taking the waters" even more restorative than usual, CuisinArt boasts a massive seaside pampering palace, appropriately called the Venus Spa. Here, you can indulge in a warm-seashell massage on the rooftop overlooking the bay or retreat to one of the lavishly equipped treatment rooms for a soak or a salt scrub. A massive, brand-new "Healing Waters" pool offers the ultimate aqua-therapy (you know, if you&aposre still stressed out after a long day of lounging): A round of gentle movements guided by a massage therapist in the nutrient-enriched water should leave you feeling pleasingly noodle-ish.

Despite the outdoor yoga classes, personal trainers, and impressive gym, CuisinArt isn&apost one of those spas where you should expect a rigorous program mandating a fast, then a cleanse, then a detox, and then one leaf of arugula drizzled with lemon juice. It&aposs more about making the most of what&aposs precious here: pleasure, nature, and the gifts of the sea.


T he moment you arrive on the tiny island of Anguilla, located in the Caribbean near Puerto Rico, you&aposll hear from locals that it boasts more restaurants per square mile than the similarly sized but slightly more famous isle of Manhattan. On an island crowded with places to eat, pamper, and restore yourself silly, the CuisinArt Resort & Spa on Rendezvous Bay (and yes, it&aposs affiliated with that Cuisinart) stands out for its innovative use of Anguilla&aposs most precious resource: water.

On a recent visit to Anguilla (carefully timed for spring to miss the hectic winter high season), I often found myself the sole swimmer at beaches so idyllic that I half-expected the cast of The Little Mermaid to leap out of the waves and deliver a goony serenade. The Tiffany-box-blue seas are home to a veritable smorgasbord: gorgeous spiked lobster, tempting snapper and triggerfish, plus crayfish and shrimp (and, of course, pale-skinned touristfish like myself).

But Anguilla&aposs annual rainfall of 35 inches is so scant that locals call the island "The Rock." Rainwater is collected in rooftop cisterns and supplemented with expensive deliveries from desalination plants on the island. On an island where every drop of water is precious, you can&apost help but appreciate the effort that goes into making anything green, whether it&aposs on your plate or bordering the walk to your well-appointed villa.

The Greenhouse Effect

Even compared to the other high-end getaways on Anguilla, the CuisinArt Resort & Spa is unusually lush. The bright white buildings are surrounded by thriving tropical plants, vibrant flowers, and a lovely herb garden, where you can stroll among towering basil, thyme, and marjoram before resting in the shade of a fragrant Key lime tree. How had the staff coaxed these botanical feats from. well, a rock?

As I toured CuisinArt&aposs justly famous hydroponic farm, my questions were answered (in full, and then some) by the resort&aposs resident garden guru, Dr. Howard Resh. CuisinArt is the only resort in the Caribbean with its own pesticide-free hydroponic farm, run with exacting efficiency by Dr. Resh since the hotel opened in 1999. The farm grows eye-popping tomatoes, mile-long hothouse cucumbers, bok choy, lettuces lovelier than bridal bouquets, and lots more practically perfect produce𠅊ll without soil, in a specially built hurricane-proof structure.

Dr. Resh explained that the hydroponic farm enables the resort to grow a greater amount and variety of crops using less water and less square footage than via traditional gardening methods. CuisinArt&aposs restaurants and cooking school make colorful use of the homegrown veggies𠅎ven the poolside bar offers cocktails made with greenhouse tomatoes and cucumber-infused vodka. And on a 13-square-mile island where many essentials are shipped in at high financial and fossil-fuel cost, the farm enables the resort to take farm-to-table local-eating philosophies to a new level. As you can see from the menu featured here, CuisinArt recipes focus on fresh, local ingredients, such as seafood, peppers, tomatoes, and greens.

The resort makes use of every leaf of lettuce and every liter of water: Any produce not used by one of the three restaurants goes to members of the 200-person-strong staff for use in their home kitchens. Produce and herbs from the farm are incorporated into special treatments at the spa. Finally, all the "gray water" left over from the greenhouse (bearing residual plant-friendly nutrients) is recycled for the resort&aposs landscaping, which explains why the dizzying array of flora thrives even when the rest of the island looks parched.

After Dr. Resh encouraged me to help myself to a jewellike cherry tomato right off the vine, I understood why the resort leaves cherry tomatoes on guests&apos pillows instead of mints or chocolates. The ideal tomato. I have tasted it, and I&aposm here to tell you, it&aposs good: remarkably bright, almost candylike, and juicy.

Just Add Water

At a Caribbean luxury resort, you can&apost spend all your time in a greenhouse, no matter how amazing it is. Besides the brilliant-blue beach, where afternoon sorbets and attentive staff make "taking the waters" even more restorative than usual, CuisinArt boasts a massive seaside pampering palace, appropriately called the Venus Spa. Here, you can indulge in a warm-seashell massage on the rooftop overlooking the bay or retreat to one of the lavishly equipped treatment rooms for a soak or a salt scrub. A massive, brand-new "Healing Waters" pool offers the ultimate aqua-therapy (you know, if you&aposre still stressed out after a long day of lounging): A round of gentle movements guided by a massage therapist in the nutrient-enriched water should leave you feeling pleasingly noodle-ish.

Despite the outdoor yoga classes, personal trainers, and impressive gym, CuisinArt isn&apost one of those spas where you should expect a rigorous program mandating a fast, then a cleanse, then a detox, and then one leaf of arugula drizzled with lemon juice. It&aposs more about making the most of what&aposs precious here: pleasure, nature, and the gifts of the sea.