Set along the white sands of Maundays Bay, Cap Juluca, A Belmond Hotel, is preparing to welcome guests back on October 10, 2026, with new culinary, wellness and beachfront experiences inspired by Anguilla.
The resort has been part of the island’s luxury hotel landscape for nearly four decades. Its whitewashed villas and Moorish-style arches overlook Maundays Bay, a sheltered crescent known for powder-soft sand, calm turquoise water and memorable Caribbean sunsets.
For the new season, Cap Juluca is refreshing its casual beach dining, introducing an Anguilla-made rum, welcoming an acclaimed guest chef and expanding the treatments available at its Guerlain spa.
Cap Shack Returns with a New Look and Menu
Cap Shack, the resort’s laid-back beach bar and grill, will reopen with an updated design and a menu that places greater emphasis on Anguillian ingredients and Caribbean flavors.
Led by Chef de Cuisine Primrose Ritchie-Gumbs, the restaurant will continue to focus on relaxed beachfront lunches and sunset gatherings. New and returning dishes include grilled Caribbean spiny lobster with Creole butter, Island Harbour crayfish and freshly caught seafood prepared over an open flame.
Another menu highlight is the Sandy Ground lobster roll, served with curried brown-butter mayonnaise and mango chow. The dish takes its name from Sandy Ground, a waterfront village known for its restaurants, beach bars and strong connection to Anguilla’s sailing culture.
The resort is also introducing CAP RUM, a small-batch, barrel-aged rum produced exclusively for Cap Juluca in collaboration with Topper’s Rhum. The new spirit is intended to reflect the flavors and easygoing atmosphere of the island and will feature in the resort’s cocktail program.
Gregory Gourdet Joins the Culinary Shores Series
Cap Juluca’s Culinary Shores series will return for its tenth edition from December 17 to 19, 2026. The program brings visiting chefs to Maundays Bay for a series of dinners, beach gatherings and collaborative culinary events.
This year’s featured guest will be chef Gregory Gourdet, whose cooking draws on his Haitian heritage and the wider Caribbean diaspora. Gourdet is the chef and owner of Kann in Portland, Oregon, which received the James Beard Foundation Award for Best New Restaurant in 2023. He is also behind Maison Passerelle at Printemps New York.
During his residency at Cap Juluca, Gourdet will lead a beachfront barbecue at Cap Shack and a two-day takeover of Pimms, the resort’s signature waterfront restaurant.
The collaboration is a natural fit for Culinary Shores. Gourdet is known for combining Caribbean flavors with live-fire cooking and contemporary techniques, while the series is designed to connect internationally recognized culinary talent with Anguilla’s ingredients and food traditions.
New Skin-Longevity Treatments at the Guerlain Spa
Wellness will also play a larger role during the resort’s new season.
Cap Juluca Spa by Guerlain is introducing Longeviskin, an aesthetic skincare system that combines seven technologies in a single device. According to the resort, Cap Juluca will be the first destination in the Caribbean and Latin America to offer the treatment.
Longeviskin is designed to support skin longevity and improve radiance through a personalized approach. The technology is paired with Guerlain’s hands-on treatment methods, with new spa experiences including Ultimate Longevity, Radiant Glow and Pure Perfection.
Opened in 2024, the Guerlain spa was designed around the natural elements of water, salt and botanicals. Its facilities include seven treatment rooms, an infinity pool, a sauna, plunge pools and an open-air space for yoga and meditation, all overlooking Maundays Bay.
The new treatments add a technology-focused option to a spa program that already makes extensive use of the resort’s coastal setting.
Experiencing Maundays Bay from Morning to Night
Although the new dining and spa offerings are among the season’s headline additions, Maundays Bay remains the centerpiece of a stay at Cap Juluca.
Mornings can begin with yoga, Pilates or fitness sessions on the sand. During the day, guests can explore the bay by sailboat, paddleboard or kayak, or head farther offshore for snorkeling, fishing charters and private boat excursions.
Trips to the nearby Prickly Pear Cays offer opportunities to swim and snorkel in clear water around a pair of uninhabited islands and surrounding reefs. Horseback riding and other guided island experiences can also be arranged.
Evenings return the focus to the waterfront. Guests can have sunset drinks or dinner at Pimms and Uchu, the resort’s Peruvian-inspired restaurant, while private dining experiences can be organized directly on the beach.
The setting allows travelers to build a stay around the water without following a rigid itinerary. A morning wellness session can lead into a quiet afternoon on the sand, a sailing excursion or a leisurely lunch at Cap Shack before dinner beside the Caribbean Sea.
A New Chapter for an Anguilla Classic
Rather than dramatically changing its identity, Cap Juluca’s latest updates build on the qualities that have long defined the resort: direct access to Maundays Bay, open-air dining, Caribbean ingredients and a slower style of island travel.
The refreshed Cap Shack brings more local character to the beachfront, while Culinary Shores adds an important gastronomic event to Anguilla’s winter calendar. At the spa, the arrival of Longeviskin introduces a new option for travelers interested in restorative and technology-supported wellness.
Cap Juluca begins its new season on October 10, 2026. Additional information is available through the official Cap Juluca website.
