We roamed pie-eyed around the main house and enjoyed the contemporary stylings with a sense of place, from an awe-striking chandelier centrepiece, to the bespoke floor tiles, to the lovingly mish-mashed collectibles of Anguillian craft and other keepsakes from around the world. This is Belmond‘s special brand of joie de vivre, personified.
Each space flowed delicately into another, from the inside out to the terrace, where we sipped champagne and grazed lazily on ceviche from the main bar, Maundays Club, soothed by water features that fed the resort’s beautiful, infinity-edged pool. It looked out to the almost perfect, crescent-shaped white-sand cove beyond, where by day we soaked up the sun on loungers and navigated the gentle ocean current on paddleboards and where on our last night we dined on a Caribbean feast, with the sound of lapping waves and the feeling of sand slipping between our toes.
In our suite at the Belmond Cap Juluca, the outside-in, inside-out theme continued with earthy-toned, contemporary furnishings, accented with lush, eye-catching green illustrated botanical prints from the 18th and 19th centuries. The space was flooded with natural light, particularly the bathroom, which almost had an outdoor shower, the walled courtyard having no specific function except to embellish the inside-out theme from the bathtub big enough for two. Beyond our four-poster bed and billowing, lush white linen curtains, a private patio opened up to the beach, giving access to it within seconds. It was the perfect space for us to read, unwind and daydream. The resort’s higher-category spaces boast private pools and the number of bedrooms multiplies to three and five, ideal for groups of friends enjoying a milestone celebration or a multi-generational OutThere family on holiday.
The gastronomic highlight at Belmond Cap Juluca is chef Andrew Gaskin’s tasting menus at Pimms, which champions locally sourced, freshly prepared fine dining. While the vibe may be a little more scrubbed up (literally, as pre-dinner hand scrubbing is part of the ritual here), the food – much like the chef himself – is a rather informal and approachable affair, offering a barefoot luxury take on what was consistently delicious, perfectly prepared, modern, star-worthy cuisine.