On my return, if the water was calm I went for a dip before heading to breakfast at the hotel restaurant, tucked between the pool and two of the property’s small buildings. I liked the restaurant’s open air setting and casual ambiance. When the sun became too hot and when the stormy weather arrived I took refuge in my spacious and comfortable two-bedroom suite with a side view of the pool in the foreground and the ocean in the far background.
The peaceful pretty beach was my favorite feature at the Beach House. I especially appreciated that there was a designated area on the beach with cushioned comfortable wood lounge chairs and an umbrella for my suite. I found it, one row removed from the shore, by searching for the wood stake with my suite name, Beachy, in the sand behind it. I also liked the intimate ambiance, relative quiet of the property location (compared to the building cluttered beach further east on Grace Bay), its lovingly tended gardens, tasty food (especially the chef’s tasting menu for dinner), and luxury amenities. The Beach House will be on my short list the next time I travel to Providenciales.
Class of Accommodation Boutique Resort
Connectivity There was complimentary high speed WiFi. On the first night, the speed was good enough to connect my VPN. On the second night, the connection was too slow for Skype, and on the third night the connection dropped all together.
General Manager Vianel Filpo
Handicapped Access No
Length of Stay Three nights
Location In the Bight next to Grace Bay
Owned and Managed Waterloo Investment Holdings Limited, a British Virgin Islands company registered at Craigmuir Chambers, Road Town, Tortola.
Pets Allowed No
Size The two acre property had 21 suites spread into a two story and a three story building and employed 50 staff.
Year Opened-Renovated A spokesperson estimated the hotel first opened in 2004. The most recent phased renovation began in 2012 and continued into 2015.
To the right of the kitchen there was a rattan dining room set with a round glass top table and four cushioned armchairs. To the right of the sitting area, there was a sectional carpet, cloth loveseat, gray rattan blue armless chair and two matching stools facing a cabinet on top of which stood a remote controlled flat screen LG television.
The suite was decorated in a casual contemporary style. The words “Where the rooms have no numbers” appeared on the bathroom walls and balcony cushions. It had central air conditioning, off white floor tile, high ceilings, white gauze curtains over most of the windows, partial ocean views from the interior and covered balcony and a partial pool view. There were minor signs of wear such as a stain on the upholstery, and rust on the vanity mirror in the master bathroom. In the master bedroom there were privacy blinds as well. The walls are painted pale blue. The temperature in the apartment was 78 degrees Fahrenheit most of the time. There were ceiling fans in the kitchen, living, and dining areas, and in each of the two bedrooms. Framed glass covered reproductions hung on the walls in the living room and dining room.
From the living room a small hallway led to the master bedroom with an en suite bathroom, a hallway bathroom and second bedroom with two single beds with a shared night table in the middle. The master bedroom, on the left, had a king bed, framed between identical night tables with lamps. The bed was cushy and comfortable with a medium firmness. It had for four synthetic pillows. There was a luggage stand and hanging and shelf space in the closet. For additional drawer space there was a dresser in the corner. The second bedroom was furnished with two twin beds, pale blue cloth futon, dresser with a Precision flatscreen tv, and upright light.
At different times of the day, from early in the morning into the evening I could hear a variety of loud sounds when sitting in my balcony. Some of the sounds could be heard in the master suite. They included mechanical noises, staff screaming, guest conversation from the pool area and music from the restaurant. Sounds carried within my building so that inside my suite I could sometimes hear guests knocking on or slamming doors or moving tables, entering their suites or speaking within neighboring suites.
Cristian Rebelledo, executive chef, focused on “gourmet food without pretension” and offered a seven course tasting menu. Rebby Bucking was the assistant chef and Mayra Reyes was in charge of the wine selection. The night I dined there his seven course tasting menu (without hot spices at my request) consisted of: Veggie pickle cebiche and mushrooms served with 2014 Danzante pinot grigio from Italy, Tuna tartare with sesame seed lemsay (a favorite) dressing served with Matua non vintage pinot noir from New Zealand, Beef carpaccio served with 2013 Byron pinot noir from California, Conch chowder (a favorite) served with 2013 Muga Rioja from Spain, Sea bass Coin textures and veggies served with 2013 JJ Vincent Bourgne Blanc from France, Zen-Noh Waguy in dark sauce with veggies and figs servedwith a 2014 Josh cellar cabernet sauvignon from Napa Valley (USA), and Chocolate Fantasy served with a non vintage Deviation late harvest from California (not a favorite).
There was an ample supply of bright orange beach towels, complimentary use of pedal bikes and helmets, non motorized water sports equipment, and designated beach “pods” for each suite.
Beach The property faced a narrow stretch of pretty beach. It had comfortable sturdy wood lounge chairs with cushions and umbrellas, one set or pod per suite. There was a plentiful supply of towels. Buoys marked the unguarded beach. Once during my stay was there a staff person at the beach available to assist with the beach furniture or non motorized amenities including snorkel gear and fins. In the afternoon there was no shade anywhere within my pod, which had two lounge chairs and an umbrella. Because of the fixed location of the umbrella it was not possible to adjust it to provide shade to the adjacent lounge chairs. The lack of shade under the cloudless sky and burning sun made it difficult to enjoy the beach for more than a few minutes. For about half the time I was there the beach was unusable and not staffed due to choppy waters and gusty winds topping 20 miles per hour.
Facilities There was an outdoor swimming pool, Kitchen218 restaurant with service on the beach deck, Elevate Spa (a single treatment room), a fitness room, and a small room for cooking classes and meetings.
Fitness Center and Spa The workout room and spa rooms were adjacent. The workout room was open from 6 a.m. to 10 p.m. It had a bathroom, free weights, and three electronic machines. The spa room had a treatment table and a manicure set up.
Pool Adjacent to the restaurant, there was a free form 40 feet by 20 feet infinity pool with an average depth of four feet. There were wood lounge chairs with umbrellas and cushions identical to the ones on the beach and additional plastic beach chairs. There was a plentiful supply of towels.
Date of Review April 2016
Photos and Article by Elena del Valle
Service The rooms were serviced twice daily. Most of the staff I met, with the exception of the beach personnel, were friendly and service oriented, starting with Hendrika at the reception desk when I arrived. Later Jessica and Maradonna also at the front desk, Andrea at breakfast and in the beach area shack, Dorothy and Francisco at the restaurant were pleasant and helpful. Charlie, one of the groundskeepers, went out of his way to answer a question I had asked one of his colleagues.
Would You Stay There Again? Yes