Upon landing at the island’s modest airport, I was greeted by an ex-pat Brit named Mossy, the island’s legendary tour guide, known fondly as “the man with a hundred stories.” Recommended by my family who call “The Brac” home, he proved to be the perfect introduction to this wild Eden. The next morning, after settling into my island rhythm, I climbed into his unassuming tour vehicle, which picked me up at my hotel, and took me on a journey across the Brac’s every corner and crevice. Mossy’s encyclopedic knowledge of the island’s history, which actually rivaled my own—given that my family settled Cayman Brac in the mid 1700s—paired with his sharp English wit and humor, brought each tale to life—every stop he revealed a new story, every view he offered a piece of the island’s past. For my stay, I chose the exquisite Le Soleil d’Or, a 5-star boutique hotel that radiates charm and tranquility. It was nothing short of enchanting—a dreamlike haven that felt like stepping into a gentler world. Far from the fantasy chaos of a White Lotus type hotel, this ‘hôtel de charme’ offers pure serenity— no eccentric staff or high-drama guests— just quiet, undisturbed peace. With luxury intersecting serene comfort, Le Soleil d’Or creates an environment that feels less like a hotel and more like a friend’s grand yet welcoming estate.
The Main Manor House overlooks a petite kidney-shaped pool, where a delicate waterfall casts a sun-kissed rainbow mist onto the surrounding flora. Large, unhurried iguanas roam freely, adding a touch of prehistoric charm to the grounds. The exterior, wrapped in vibrant bougainvillea with twisted vines hugging its facade, evokes the romance of a Caribbean villa from a bygone era. Beyond the house, 20 acres of lush farmland unfold, supplying the hotel’s farm-to-table cuisine—light delectable fare with Caribbean flair—and providing fresh organic produce to the island’s residents. The hotel’s bounty is staggering—300 varieties of fruits, vegetables, and herbs, from exotic jackfruit, soursop, guava, and mangoes to everyday staples like crisp lettuces, peppers, eggplants, basil, and vine-ripened tomatoes. The intimate restaurant, seating just 30, gazes out over the pool as well as a roped- off rock stairway chiseled into the mountainside. Ascend it, and you’re rewarded with the bluff-side farm, with sweeping ocean views as far as the eye can see.
M i LL i ONAIR
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