Above: the new Malliouhana in Anguilla
By the Caribbean Journal staff
A Caribbean legend has a new life.
The Malliouhana Hotel & Spa in Anguilla, one of the legends of the history of Caribbean tourism, has reopened after a three-year closure and a major renovation as Malliouhana, an Auberge Resort.
The hotel was the major driving force for the growth of Anguilla’s tourism sector in the 1980s and 1990s, including a significant impact on the island’s culinary culture as well.
The hotel reopened on Nov. 1, 30 years after its debut in 1984. It had been purchased in 2013 by Chicago-based Adventurous Journeys Capital Partners, which then tapped Auberge Resorts to manage the property.
“Malliouhana has an incredible legacy in the Caribbean, and it has been a thrill to revitalize such an iconic resort,” said Craig Reid, CEO of Auberge Resorts Collection. “moment they arrive. We believe that Auberge’s reinterpretation perfectly captures the spirit of Anguilla with depth and beauty. We have brought something very new and fresh to the Caribbean.”
The 44-room hotel has two new infinity pools, an Auberge Spa and a new colour palette, among other changes.
Chef Jeremy Bearman, formerly executive chef of the Michelin-starred Rouge Tomate in New York City, will lead the kitchen, which will feature a “contemporary American menu that embraces Caribbean traditions and flavors, such as jerk spices, passion fruit, tamarind and guava.”