Four Seasons Resort and Residences Anguilla assigns each villa guest a dedicated golf cart. The beachfront and blufftop villas spread across Meads Bay and Barnes Bay on Anguilla, a British Overseas Territory in the eastern Caribbean, run from 5,700 to 8,800 square feet and split into oceanview, oceanfront, and beachfront types depending on how close each sits to the water.
Each villa comes with multiple bedrooms, a private pool, a gourmet kitchen, an outdoor shower, and its own host and concierge, who arrange private dining and spa treatments without routing guests through the main resort. The arrangement sits inside the resort’s wider inventory of 181 rooms, suites, residences, townhomes, and villas, more than eighty percent of which already carry a private plunge or infinity pool and a Caribbean Sea view, with multi-bedroom layouts built for families alongside smaller retreats for couples.
Most travelers reach the resort by flying into St. Maarten and crossing the strait by a thirty-minute boat, though direct flights also connect from Miami, Newark, Baltimore, Boston, San Juan, Antigua, and St. Barths. The resort overlooks two of Anguilla’s thirty-three beaches, a small share of an island whose more than one hundred restaurants have earned it a reputation as the Caribbean’s culinary capital.
Michelin-starred chef Ryan Ratino opened the summer calendar at SALT with a technique-driven tasting menu from May 22 through 25, followed in June by a wellness weekend of hands-on cooking classes from plant-based chef Natalie Prhat. Over the Fourth of July, Karan Gokani of London’s Hoppers restaurant folded Indian spices and coastal Mexican influences into a menu at Half Shell Beach Bar. Two stay packages run alongside the calendar. The Discover Anguilla package pairs four paid nights with a complimentary fifth night and daily breakfast, while the Residential Retreats offer attaches a resort credit of up to 1,000 dollars a day to stays in the residences, penthouses, townhomes, and villas. The season closes with Flavors of Carnival at SALT, an eight-day run built around the resort’s own chefs reworking Anguilla’s island recipes.
