Beach House, the only boutique hotel situated on award-winning Grace Bay, has become a haven for vacationers in search of a hotel experience providing both intimate surroundings and personalized services. The property, which celebrates its second anniversary in October, has become known for its quiet ambiance, special services and amenities that literally make guests feel as though they are vacationing at a friend’s beach house.
This autumn, foodies will be flocking to this island oasis to experience the hotel’s new restaurant, Kitchen 218. With a focus on modern techniques and innovative cuisine, Kitchen 218 features the talents of up-and-coming Chef Cristian Rebolledo, whose menus feature a new aesthetic bound to expand onto the palates of locals and vacationers alike.
Chef Cristian’s resume is nearly as impressive as his island-famous pumpkin soup (like mom used to make, only better). Hailing from Chile, where Chef began his culinary endeavors, he studied at the Culinary Institute of America and went on to work with famous, Michelin star chefs in Europe, including Spain’s Joan Roca and Ferran Adria at the El Bulli Restaurant.
Working in these world-renowned kitchens is where he learned various innovative cooking techniques designed to bring out the best flavors in the ingredients. “This,” Chef Cristian explains, “allows me to surprise my guests and break through pre-existing notions of what an ingredient can taste like. I like to prepare the ingredients in the healthiest manner, while maintaining their inherent flavors.” Among many of his exciting, new dishes is a sea bass cooked using a ‘sous vide’ technique paired with spicy lentils. Another favorite is a smoked salmon carpaccio, smoked in house, and garnished with a roasted red onion cream and greens. “But, the signature of Kitchen 218,” Chef Cristian says, “is the Chef’s tasting menu. I love to take my guests on a culinary expedition to showcase my favorites on our new menu.”
While the cuisine stands on its own at Kitchen 218, Chef Cristian explains that the experience at the restaurant goes far beyond cuisine. Interior décor is inviting with cozy, warm lighting and a simple, refined design. The overall vibe of the Restaurant can be described perfectly as “Caribbean-casual meets fine-dining elegance.” In keeping with the boutique experience, the décor exhibits home grown spices and herbs throughout the restaurant that will garnish Chef’s dishes. And, for lunch, one can saunter out to the hotel’s Beach Terrace to savor some fresh fish, salads or sandwiches and take in the sounds of the sea just steps beyond. At the Kitchen 218 lounge, a tapas menu can be enjoyed alongside tasty cocktails and an extensive wine list.
The newly improved aesthetic and menu selections are a part of a larger mission to expand Beach House and Blue Haven’s (the hotel’s sister property) culinary influence across the Caribbean. In the coming weeks and months, Blue Haven’s restaurant, Fire and Ice, will also be re-launching with a revamped menu, courtesy of Chef Cristian. With Chef comes a new and improved breath of fresh air to the kitchen and to those looking for the boutique resort experience from start to finish.
Additionally, the property will now be engaging in a Culinary Club, offering travelers and locals alike perks for dining with Kitchen 218. Perks include a 15% discount at the restaurant, monthly cooking classes, VIP benefits, and above-and-beyond attention on special occasions (birthdays, anniversaries, etc.). The first 100 memberships at the property will be complimentary, and a fee will be applied thereafter.
For additional information on dining at Kitchen 218 at the Beach House, or to inquire about a stay at Beach House Turks and Caicos, please visit www.beachhousetci.com or call 855-946-5800.
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