‘Sandals 2.0’ is embodied at St. Vincent all-inclusive: Travel Weekly

BUCCAMENT, St. Vincent — This isn’t your mother’s Sandals resort.

That was my first thought as I explored the Sandals Saint Vincent and the Grenadines, which in March became the 18th property to open as part of Sandals Resorts International’s flagship brand. 

That’s not to say that your mother, or a Sandals loyalist of any age, would feel out of place. The adults-only resort still offers plenty of Sandals hallmarks: a relaxed and romantic ambience, oversize outdoor tubs and outposts of Sandals culinary staples like Butch’s Island Chop House and the Jamaican-inspired Jerk Shack. 

But in many ways, the property — developed as part of what the company has dubbed its Sandals 2.0 era — is representative of the brand’s next chapter, infusing more modern design, a stronger sense of place and new food and beverage strategies into the Sandals experience. 

Aesthetically speaking, the St. Vincent property sets a high bar. The 50-acre resort is bordered on three sides by towering, green mountains and faces a quiet cove. Much of the complex is relatively low-rise and unobtrusive, largely made up of winding pathways that are lined by pretty, pale-blue villas. The landscaping, while still maturing, is already lush. 

With the exception of a few venues, like the Japanese-inspired Gatsu Gatsu restaurant, most of the resort skews boho-chic, with décor that blends warm, neutral tones and organic textures with natural materials like stone, wood and rattan. 

In my beachfront one-bedroom villa suite, stylish details like a plush, boucle sofa, rattan headboard and a sculptural, woven pendant light complemented functional elements like bedside USB and USB-C ports and an exceptionally well-lit bathroom. There was a stocked bar and coffee station in a spacious kitchenette with its own table and banquet seating. The cherry on top was the suite’s outdoor plunge pool, accompanied by one of Sandals’ signature two-person Tranquility Soaking Tubs. 

I was looked after by a team of three friendly and highly attentive butlers, a service included in that room category. They were available to whisk me around the resort by golf cart, stake out a prime seat at one of four pool areas or book me into the property’s two reservation-only restaurants, Butch’s and Buccan.

During my hosted visit in late May, guests were buzzing about Buccan in particular. The open-air, family-style experience showcases local “Vincy” cuisine and ingredients, with dishes such as charred fruit salad, coconut curry rice, grilled snapper and lamb curry, each accompanied by accoutrements like tamarind chutney or a coriander and sun-dried tomato relish. 

The multicourse set menu was among the most unique meals I’ve had at an all-inclusive resort. But what stood out most the evening I dined there was the lively conversation that sprang up as guests, sitting at communal tables, passed dishes back and forth and compared tasting notes. A couple of courses in, our table was filled with the kind of laughter usually reserved for dinner parties among old friends. 

For those who enjoy making “vacation friends” while traveling, I recommend getting a booking at Buccan early in the stay — there’s no quicker way to break the ice than over a shared meal.

A first look at the Sandals Saint Vincent and the Grenadines

A new direction for Sandals

For Sandals specialists like Addison Jaynes, founder and CEO of Reliant Destinations USA, a Sandals & Beaches Resorts-focused concierge service, the Sandals Saint Vincent and the Grenadines symbolizes an exciting future for the all-inclusive pioneer, which has been around since 1981.

Jaynes called it “a perfect blend of all the lessons they’ve learned between Sandals Dunn’s River and Sandals Royal Curacao,” a reference to properties the company has opened in the past two years. “It’s kind of all the best of those two properties coming together.”

Those elements include the resort’s two coffee-focused venues, including an extension of the Blum café concept found at Sandals Dunn’s River, and a focus on lighter, more health-conscious options like the lunchtime eatery Imoro, which serves up customizable items like quinoa bowls and salads and is Sandals’ first grab-and-go concept. 

Jaynes predicts that for those seeking “scenic beauty, the Sandals Saint Vincent is going to be very, very popular.” 

St. Vincent airlift on the rise

The property’s biggest challenge at the moment, however, is St. Vincent’s relatively limited direct air connectivity to major U.S. hubs, said Jaynes, who added that for some travelers, “the fact that there might not be a direct flight is off-putting.” 

“But we’re seeing more new routes opening, including from New York, and we’re seeing others being promised,” Jaynes said. “So, we’ll see some of that lift come in over the next few months.”

Garth Laird, vice president of trade sales at Sandals Resorts sales/marketing arm Unique Vacations, confirmed that while direct flights to Saint Vincent are currently available from Miami via American Airlines, Toronto via Air Canada and New York via Caribbean Airlines, “more planes will soon take flight.”

JetBlue will launch flights from New York JFK to Saint Vincent’s Argyle International Airport this October, while American Airlines will add flights from New York and Charlotte starting Dec. 7. 

“Sandals is enticing new travelers to this incredible corner of the Caribbean, and the growing demand is expected to continue, prompting more airlines to expand service to the beautiful island of Saint Vincent,” said Laird. 

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Publish date : 2024-06-01 12:04:12

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