They're some of the top tourist attractions in Turks and Caicos. But these are not the names of beaches or historic sites - just local foods that delight the fast growing segment of culinary tourists that now make dining and enjoying local food the primary reason for taking a trip.
Culinary tourism is currently one of the fastest growing segments of the tourism industry. According to the World Food Travel Association and the report "The American Culinary Traveler (2013)", over 39 million leisure travelers are "deliberate" culinary travelers and an additional 35 million are "opportunistic."
In response to this growing travel trend, the Turks and Caicos Collection, which consists of three Providenciales beachfront resorts, invites Turks and Caicos visitors to experience a culinary tourism experience at their resorts in the bespoke Caribbean destination.
The three resorts - Alexandra Resort, Beach House, and Blue Haven Resort and Marina - invite guests to enjoy locally caught and grown food prepared by skillful chefs.
Mango Reef Restaurant is located at Alexandra Resort. With it's beachfront dining on Grace Bay Beach, Chef Florent Sourmont offers a menu of traditionally prepared French cuisine complemented by local flavors. When lobster is in season (normally from September until April), fresh lobster from South Caicos is featured in a variety of dishes on the menu.
The Beach House Restaurant offers Caribbean ingredients prepared using French and Asian techniques by Belgian Chef Fred Cougnon.
One of the newest culinary addresses on Providenciales is Blue Haven Resort and Marina, which just celebrated a grand opening on December 6th. Its Fire & Ice Restaurant provides a casual Caribbean dining experience with a traditional pig roast and clam bake as signature dishes. Fresh local fish, salads and jerk chicken translated into an elegant presentation full of flavor hope to make Fire & Ice a new island favorite.
Upon request, patrons may take advantage of a complimentary shuttle service between the restaurants.