At CuisinArt, guests can enjoy tastes from around the globe without leaving their place in the sand. A trailblazer ahead of its time, the resort was the first in the world to operate its own Hydroponic Farm, that diversified ingredients while limiting its carbon footprint. This history is now entering a new chapter, with the rebuilding of the Hydroponic Farm and enhanced sustainability led by new Executive Chef, Alan Larch. Be prepared for a feast of all five senses as Chef Alan's core philosophy is: “When you arrive to the island, you see the ocean, you smell the salt air, you hear the waves and the music, you can touch the sand. Thus, you should also taste the island and the flavors that make it so unique, to paint the full picture of the experience and forge a deeper connection.”


New concepts will include:


A transformed lobby bar that will be the seductive KazBar - a Moroccan-inflected space with jewel tones for light bites and cocktails, featuring a meze menu with North African influences.


A new dining venue will replace the former Café Med and will be named Mosaic. There will be a bar in the middle that will also service the pool area, wrapped in mosaic shades of blue. Tables will have blue seaglass and banquettes will be around the periphery. Featuring all-day dining and world cuisine, a “mosaic” of menus will showcase world flavors.


Santorini at the Clubhouse will be a dramatic showplace as the entire venue is being redesigned. Greek flavors, accented with a range of dishes from the entire Mediterranean region, will highlight regional favorites from Italy to Turkey.


Expect delectable surprises at the returning favorites such as Tokyo Bay where you can anticipate a new menu with Japanese heritage and Caribbean influences and the Beach Bar, with uber Caribbean dishes.


Private dining, Chef’s Table experiences and cooking classes will return and the ever popular Farm Tours will be more Farmer’s Market Style. where guests can learn about the ingredients and pick some, and then make a salad with the culinary team right in the Farm.