Wymara Resort + Villas presents the Earth’s experience of the land + sea, Turks and Caicos

Wymara Resort + Villas, The Luxury Retreat in Turks and Caicos, presents Land + Sea, a new restaurant by the sea located on the ground of its Wymara Villas + Beach Club isolated. Located just above the brilliant blue water from the island, Land + SEA offers an outdoor refined culinary experience for lunch and dinner, combining a striking design with a menu built around fresh seafood, privileged cuts and ingredients inspired by the island.

Already shelters two of the best classified restaurants on the island – Blue Water Bistro and Indigo, currently n ° 1 and n ° 2 on the list of the best gourmet restaurants in Tripadvisor[1] In the Turks and Caicos – Wymara continues to extend its culinary offer with the addition of Land + SEA.

Directed by the director of the culinary and executive chief Andrew Mirosch, the menu is shaped by two elements: the terrain, presenting aged cuts and grilled favorites of superior and the sea, emphasizing fresh seafood prepared with competence, balance and depth of flavor.

“Land + Sea is more than a restaurant, it’s a destination,” said chef Andrew. “Located in the breathtaking background of Sunset Cove Beach, we give life to the essence of the islands with each dish. Of virgin seafood and captured online with grilled first -rate cuts, our menu is a celebration of daring flavors and lasting ingredients.”

During the day, Land + Sea feels open and without haste, ideal for linger during lunch with a view. As the evening falls, the energy moves and the restaurant takes a more intimate tone with candlelight tables and a row seat at the dazzling sunset.

The signing dishes of the dinner menu will include:
• The hot and spectacular cold and cold seafood tower with steamed blue crabs, oysters, steame -cooked shrimp, snow crab claws, tuna ceviche, fried households and shrimp with coconut tigers, panma crust calamars, white wine and garlic. Served with the Cocktail and Tartare sauce of Chef Andrew and seasonal fruit.
• Grilled blackened gouper with shrimp and fried pineapple rice, grilled asparagus and lemon butter. Equipped with fresh fish, not frozen and locally caught.
• Chicken of Rum and Caribbean fried coke, iced in pepper-rum caramel with grilled plantain and red beans and rice.
• 14 Oz “Ocean” New Zealand Black Angus New York Cut Stripoin marinated in pineapple juice, soy, garlic and ginger. Equipped with an ultra premium cut of black Angus beef cultivated on sea grasses in the southern island of New Zealand. This brand has won the best steak in the world.

The lunch menu balances comfort and creativity, with out -of -competition dishes such as:
• Baby beet salad with goat cheese with radish, beets, baby spinach, orange segments, garnished focaccia chips and an orange caramel vinaigrette.
• Tacos of cajun caribéen grouped grouped and grilled with fresh and unclear local fish with tomato salsa, guacamole and citrus cabbage salad.
• Spaghetti marinara of seafood with tiger shrimps, shrimps, pedestal scallops, tanque, grouper, calamars, molds and blue crab claw and blue crab belly and blue crab fall in a spicy red pepper and a fresh basil sauce.
• Burger of spicy chicken breast south of the south with oven -grilled bun, gangon of hardened Kimchi, grilled bacon, homemade tartar sauce and served with fries.

The fresh lobster will be available for lunch and dinner in season, and fresh pasta will be made internally by using the signature recipes of Chef Andrew.

“From the start, my goal with Wymara Villas was to design a place where architecture and landscape work together to create something extraordinary,” explains Bruce Maclaren, owner of Wymara Resort + Villas. “Land + Sea completes this vision. It gives life to the spirit of the villas through food, the atmosphere and the connection with the sea. I am delighted that the guests feel the energy of this place and discover something really special by the water. ”

A complete list of cocktails completes the experience, with house signatures such as land and sea – a daring mixture of bourbon, coconut cinjolate syrup and pineapple – and Sunset Cove, in manufacture with monkey gin 47, lemongrass, pineapple juice and blackcurrant cream, as well as a selection of creations of Tiki -Style style.

Every detail, from supply and sustainability to service and framework, honors the natural beauty and generosity of Turks and Caicos. It is a place where the land meets the sea, and each meal becomes a darling memory.

Operating hours are:

Lunch | Every day from 11 a.m. to 5 p.m.
Dinner * | 6 p.m. to 10 p.m.
Bar | 11 a.m. to 11 p.m., Happy Hour: 5 p.m. – 7 p.m. every day

* Closed for dinner on Tuesday and Wednesday

All Wymara dining rooms are open to guests and visitors. Reservations now available via wymara.com and landsea@wymara.com.