Auberge Resorts Collection, the developer and operator of boutique luxury hotels, resorts, residences and private clubs, unveiled an all-new Malliouhana 30 years after the resort originally opened at its location on a bluff high above Meads Bay and Turtle Cove on the island of Anguilla.
Offering nearly 360-degree views of the Caribbean, Malliouhana re-emerges after a three-year closure and a top-to-bottom renovation that included the creation of 44 ocean-view rooms and suites; an open-air cliff-side restaurant spearheaded by chef Jeremy Bearman; a signature Auberge Spa; and a two-tiered infinity swimming pool flanked by private cabanas.
Auberge Resorts Collection partnered with global hospitality firm SB Architects and Todd Avery Lenahan of TAL Studio on the redesign, which is engineered to evoke the ambiance of Anguilla during the 1950s and 1960s.
Set on 20 acres of beachfront that includes two white-sand beaches, the updated Malliouhana retains its original white buildings, tiled roofs and Moorish arches. New structural enhancements strengthen the resort’s connection to the sea by opening up ocean views. Interior designer Lenahan plays on the island’s love of exuberant color in the décor of the guest accommodations, which range from 720-square-foot double rooms to 2,500 square-foot two-bedroom suites. All rooms have original Anguillan and Haitian artwork commissioned for the resort, and ocean-view terraces. Etched into the white floors are three interlocking porpoises, a nod to the symbol on the national flag of Anguilla.
The resort also has the new open-air Restaurant at Malliouhana.
Meanwhile, housed in a Caribbean villa, the two-story Auberge Spa has tropical gardens, an outdoor relaxation area and four treatment rooms. A couple’s spa suite includes private changing facilities and a private verandah.
In addition to the resort’s two beaches, there is also a new two-tiered swimming pool that includes private cabanas for adults and families.
ALL PHOTOS FROM MALLIOUHANA, AN AUBERGE RESORT