Thirty years to the day after it first opened and set a new
standard for Caribbean travel, a new and radically improved
Malliouhana began welcoming guests again to Anguilla last
month. After a three-year, gazillion-dollar renovation, the
hotel, now managed by Auberge Resorts, feels perfectly of-
the-moment. The new Malliuohana is considerably more
relaxed than the old, both in the public spaces—full of eye
candy like mirrored floors, scrims of birdcages in the Sunset
Bar and a wall of old-style diving bells in the lobby—and in
the 44 very spacious, playful guest rooms, which share the
cheerful mint-green-and-mango color palette. One of my
favorite additions is chef Jeremy Bearman, formerly of New
York’s Michelin-starred Rouge Tomate, who brought the
formerly old-French restaurant into the clean-eating 21st
century—I share general manager John Vasatka’s
assessment that “I could swim in his carrot gazpacho.”
Yum.
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