Culinary Travel

At Sandals St. Vincent and the Grenadines, a taste of the Eastern Caribbean awaits

Officially opened on March 27, 2024, Sandals St. Vincent and the Grenadines is a hidden gem located in the Eastern Caribbean in the town of Argyle.

The resort’s debut signifies the region’s first-ever all-inclusive resort and brings the brand’s total all-inclusive collection in the Caribbean to 18.

Enveloped by a mountain backdrop and views straight to the Caribbean Sea, the property is home to 301 suites, including new two-storey overwater villas. 

Sandals St. Vincent and the Grenadines offers guests 11 culinary concepts – five novel to the brand – and five bars serving premium liquor, including Robert Mondavi Twin Oaks® Wines, all of which can be enjoyed on an unlimited basis.

Thanks to its volcanic terrain, the soil in Saint Vincent and the Grenadines is extremely fertile and there is an abundance of fresh, sustainable produce grown year-round on the island, including native species like breadfruit, pumpkin, dasheen, and coconut, to name a few, all of which are integrated into dishes around the resort.

Exciting new culinary concepts from Sandals

Guided by a lush jungle pathway and the spark of glowing embers, guests will find Buccan, an immersive family-style, open-air culinary journey where guests can watch the chefs in action.

The cooking style, done in local clay yabba pots, becomes a centerpiece of the experience, turning local cedar and sustainable sources like coconut husks into coal as chefs rely on ancient culinary techniques to create a menu highlighting local ‘Vincy’ ingredients with seasonal platters designed for sharing.

The set menu changes its theme regularly, showcasing what is local, fresh and ripe from island partners.

Scrimshaw, a dinner-only restaurant, is set on the water and taps into the island’s abundant access to fresh seafood, starring a designated conch section with curry conch fritters with a liquid centre; scallops with pickled, locally grown peanuts and a vegan roasted pumpkin with lemongrass-tofu puree, spiced pumpkin seeds and red onion relish.

Scrimshaw also has live seafood tanks, a first for the brand. A sophisticated cocktail menu carries the narrative with the Scrimshaw Martini, finished with a dash of MSG for a unique umami experience to accompany fresh seafood dishes; and the Gin Tonica, a botanical excursion in a glass adorned with citrus wheels, rosemary pimento vermouth, and lime. 

Parisol is the resort’s open-air beach club and kitchen. Day time bites are to be savored by the sea: from the tuna and charred cucumber aguachile to the snapper, skipjack, conch or lobster – served grilled, steamed or fried – accompanied by lemongrass rice and ginger cabbage slaw.

Imoro, a Sandals First ‘grab-and-go’ concept, is named after the Arawak term for ‘green,’ serving up healthy, veggie-focused bowls.

Three Jewels (one of five bars on property) is a rum bar that celebrates a quintessentially local Caribbean spirit, with a selection of 32 rums inspired by the destination’s 32 islands within 32 miles; more than two-thirds of the menu hones in on Eastern Caribbean distilled rums.

Getting to Saint Vincent and the Grenadines is fast and convenient, with a brand new, year-round service by Air Canada from Toronto which began on April 7, 2024. 

For more information, or to plan your trip to Sandals St. Vincent and the Grenadines, visit