Guana Island, BVI - Hotel Review | Condé Nast Traveler
"Guana Island doesn’t have beach attendants. Cocktails are DIY, and you fetch your own beach towels. Yes, 90 percent of Guana Island remains wild but the resort, which holds just 35 guests in 18 rooms, finds its decadence in privacy and natural beauty. Plus, in the resort's kitchen, you'll find chef Xavi Arnau who trained at Nobu in London and El Bulli in Spain, and Matthew Lightner, alum of multiple two-Michelin-starred restaurants like Noma in Denmark, Mugaritz in Spain, and Atera in New York. Sand, seclusion, and some serious farm-to-table Caribbean-inspired cuisine—what more could you want? Following a tip-to-toe refurbishment after the hurricanes of 2017, Guana Island was up and running this summer after burying all of its vital infrastructure underground, installing a new water filtration system, adding three new greenhouses, and introducing a lively flock of 100 chickens (for eggs)."
