"An adults-only four-acre Relais & Châteaux retreat 28 miles east of Key West, composed of 30 thatched-roof bungalow suites tucked into tropical foliage; suites feature private outdoor showers and verandas and omit televisions for an intimate, screen-free stay. The property is tailored to couples (there is a Romance Concierge), with a spa offering Balinese and Thai therapies, plus complimentary kayaks and paddleboards and opportunities for diving, fishing and sailing excursions." - Laura Begley Bloom, Devorah Lev-Tov
"A four-acre, adults-only private-island Relais & Châteaux resort reachable without a passport, featuring 30 thatch-roof bungalow suites hidden in tropical foliage with private outdoor showers, verandas and no televisions. The property emphasizes secluded relaxation and romance with a dedicated Romance Concierge, Balinese and Thai spa treatments at SpaTerre, and water activities such as kayaking, paddleboarding, diving, fishing and sailing excursions." - Jennifer Flowers
"The only private island resort in North America, offering a four-acre, adults-only island experience with activities like scuba, sailing, and lounging in bungalow suites." - The MICHELIN Guide
"A private island resort accessible by boat that offers secluded luxury bungalows, high-end amenities, and an intimate getaway experience—an indulgent alternative to typical island hotels for travelers willing to pause the drive for a unique overnight stay." - Patricia Doherty Patricia Doherty Patricia Doherty is a writer who specializes in covering destinations, resorts, and cruises for Travel + Leisure and other publications. Travel + Leisure Editorial Guidelines
"A secluded private-island resort offering barefoot, off-the-grid luxury with 30 beachfront suites across four acres, each with water views, outdoor showers, and private furnished decks. The adults-only vibe is intensely focused on relaxation—no TVs, no kids, strict phone etiquette, and never more than about 60 guests at a time—and dining highlights include Atlantic-adjacent meals that emphasize local seafood." - Chris Dong