Malliouhana Hotel & Spa is a lovely gem balanced on the edge of a sculpted limestone cliff overlooking a vista of three powdery white beaches. Meads Bay is a mile-long glistening strand of shoreline, Turtle Cove offers protected seclusion and Bobbing Cove is ringed by cliffs, providing a sheltered, intimate environment. The turquoise waters of the Caribbean Sea stretch to the horizon offering uninterrupted views of dramatic sunsets.

The island paradise of Anguilla is in the Eastern Caribbean, the northernmost Leeward Island in the British West Indies, an unspoiled jewel graced with 33 pristine beaches and warm, friendly people.

Set amidst 25 acres of lush, tropical gardens, Malliouhana Hotel & Spa combines the finest elements of European service with the gracious warmth of Caribbean hospitality. Family owned and operated, Malliouhana was inspired by the vision of elegance and sophistication found in the best of the French Riviera, accentuated by stunning views and spacious accommodations.

First introduced to Anguilla in 1982, Malliouhana Hotel & Spa is the dream of British businessman, Leon Roydon, whose vision to create a luxury hotel was fully realized in 1984 with the completion of a full-scale hotel complex offering superb facilities and amenities comparable to leading luxury hotels around the globe. In July 2003, Malliouhana officially became a privileged member of Leading Small Hotels of the World, a highly reputable international hotel alliance representing some of the finest hotels in the world.

Leon Roydon’s concept was embraced by Jo Rostang, the Michelin three-star and top-rated Gault & Millau restaurateur. Together they created Malliouhana’s highly revered French restaurant. Today, this alliance is continued with the late Jo Rostang’s son Michel, himself a Michelin two-star and top-rated Gault & Millau restaurateur. Under his supervision, head chef Alain Laurent’s ingenious culinary creativity infuses classic French cuisine with local Caribbean flavour.

Malliouhana is also home to the largest wine cellar in the Caribbean, with over 25,000 bottles, each selection carefully chosen to complement the restaurant’s menu.

© SPA MANAGEMENT JOURNAL - FEBRUARY 2005

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