Beautiful by Nature
Turks and Caicos Islands

Sep-Oct, 2006

By Aaron R. Fodiman and Margaret Word Burnside
Photography by Noraa

The Turks and Caicos Islands are still a mystery to most, as they are the last of the Caribbean's unspoiled islands. They are the southeastern-most portion of the Bahama Archipelago, located about 575 miles southeast of Miami and 100 miles north of the island of Hispaniola. The beaches and surrounding waters are exquisite, and the accommodations and dining opportunities are luxurious.

Christopher Columbus landed there in 1492, but left when all he found were some Lucayan Indians. Not much happened until the 1960s, when a hotel and airstrip were built on Provo and the first car arrived. Development began in the 1980s when Club Med, the Conch Farm and two banks came to the Islands.

Provo is the nickname for the city of Providenciales, which got its name from the cries of shipwrecked Frenchmen, as they swam towards it. It island has blossomed into a tourism mecca since those early years, with an international airport, upscale resorts and luxurious amenities that draw international visitors to it in ever-increasing numbers.

We chose to say at the Sands at Grace Bay, as it is ranked as one of the top ten hotels in the Caribbean and offers a four-star experience with a family-friendly atmosphere. Its six three-story buildings surround a lush garden courtyard and three free-form swimming pools. They have complimentary tennis courts and non-motorized watersports, such as kayaking, wind surfing, snorkeling and bicycling. The property is uniquely designed to create private areas around the meandering pools for those who choose not to stretch out on the crystal white sands of the beach.

Hemingway's on the Beach, the Sands' gourmet restaurant, serves breakfast, lunch and dinner in a casual, relaxed setting that allows you to look over the world-famous Grace Bay Beach to watch the sunsets and perhaps catch a glimpse of Jo Jo the Dolphin as he plays in the surf. Dining here is a gastronomic surprise, since they have cosmopolitan chefs who have raised “island cooking” to a five-star status. The seafood is fresh, but there is much more than just the fruits of the sea to experience, as they serve a plethora of culinary treats from around the world with flair and style on fine china. The resort's general manager, Pierre Beswick, oversees the property with a loving care that is evident at every turn, from the stand of hammocks that are tree shaded for the ultimate in relaxation to the hospitality lounge that offers all types of services, including spa treatments and computers with internet connections.

Once on the island, there are several interesting opportunities to experience nature. We found the Glass Bottom Boat Tours by Reef Peepers, where you can view coral reefs while staying dry. Their custom-designed 40-foot catamaran has two see-through plexiglass hulls that give you an incredible view of the sea life below. For the more adventurous, you can snorkel from the boat, as they provide the equipment and any instruction you may need. They stop at Little Water Cay Nature Reserve which has a network of raised boardwalks from which you can see the smallest of the 13 species of Caribbean Rock Iguanas. Over 2,000 of them live on this small island, but no place else.

One of the epicurean specialties of the Islands is conch. These tasty mollusks are harvested in the wild or grown in Provo at the only Conch Farm in the world. Conch meat is high in protein, has no saturated fat, and is delicious in everything from salads to fritters. At the Conch Farm, you'll learn how they grow from egg masses to adults in three to four years, as their shells grow in a clockwise direction.

In keeping with their luxurious lifestyle program, the Grace Bay area has wonderful spas, where the power of touch will energize your body and smooth away your tensions. We visited the Spa at the Palms, one of the island's newest resorts. The spa is spread over an acre and features an outdoor meditation area. We were so taken with the resort that we returned that evening to dine at Parallel 23, their signature restaurant that features Pan-Tropical cuisine from an open kitchen. We were not disappointed.

The evening before, we had dined at Anacaona overlooking the water at the Grace Bay Club, where Chef Eric Brunel dazzled us with his artful presentations and sophisticated flavors. We also enjoyed local seafood specialties fresh from the sea at Da Conch Shack on Blue Hills Beach; and then the next day at Caico's Café, where we enjoyed fine French-style cooking on an outdoor patio that had all the charm of these popular islands.

EDITOR'S NOTE: For more information, or to make reservations at the Sands at Grace Bay, call (649) 946-5199 or 1-877-7SANDS (7-2637) from the United States