At the heart of the The Palms Turks and Caicos resort lies a gorgeous infinity pool with undisturbed ocean views.
The design revolves around wooden decking and an array of sun pods fitted with white parasols, together with a "hot tub island" located in the center of the pool. Millennials can expect perks like cold towels, fresh fruit and refreshing lavender spray to cool off when temperatures sore.
"Plunge," the pool bar and restaurant, offers a wide range of Caribbean-inspired menu items. Guests can relax in a water banquette or at the swim-up bar while sipping the popular Palms D’or made with gold rum, coconut rum, passion fruit puree, pineapple juice, muddled mint leaves and champagne.
Additionally, Millennials can choose to sit poolside at the conventional bar with the additional facility of a sunset dining terrace surrounded by a relaxing waterfall and garden. At night, guests can gather around the fire pit at Plunge next to the pool while sipping cocktails, or enjoy "moonbathing," in which they can relax in one of the lounge chairs under the night stars while enjoying mini spa treatments and after-dinner cocktails.
After eight years of successfully operating as The Regent Palms Turks and Caicos, the hotel returned to its boutique roots in September when it officially became The Palms Turks and Caicos.
The hotel is once again operated as an independent property under The Hartling Group.
The resort, a Virtuoso member, will continue under the leadership of Karen Whitt. Whitt joined the property as general manager nearly five years ago, and was named General Manager of the Year by Luxury Travel Advisor in 2014.
The transition back to The Palms coincided with a $3.5 million renovation and refresh that was unveiled this summer as part of the beachfront resort’s 10th anniversary celebration, including room updates and the addition of several new dining experiences.