South Caicos holds a place in the archipelago much like Bora Bora does in Tahiti—more low-key, more untouched, and far quieter.
There are only a handful of hotels on the island. We stayed at Salterra, a Luxury Collection Resort & Spa, South Caicos, a relatively new property. Although bookable through Marriott, we learned from a French staff member that it operates as a partnership rather than being fully managed by Marriott International. Another resort on the island, Sailrock, partners with Hilton.
The architecture of Salterra resembles a pair of wings embracing the ocean. Two residential buildings sit on each side, while a central multi-purpose building houses the lobby and casual dining on the first floor, and formal restaurants on the upper levels. Every structure faces the sea, a layout made possible by the long, undisturbed coastline.
As part of the Marriott system, we enjoyed several benefits. Our room was upgraded to a two-bedroom suite, and breakfast was complimentary.
Breakfast was served at Regatta on the second floor of the central building, offering both buffet and à la carte options. We ordered an omelet and a smoked salmon croissant sandwich—both excellent. Sitting outdoors with sweeping ocean views made for a perfect start to the day.
After breakfast, we joined a guided visit to the resort’s coral laboratory.
Due to climate change, coral reefs worldwide are under severe stress, with increasing mortality rates. Many regions have launched conservation and restoration efforts. We had joined a similar program in Bora Bora last year. This lab is also part of a coral restoration initiative, jointly established by the resort, the School for Field Studies, and nonprofit groups such as the Reef Institute.
The lab focuses on three main tasks: selecting resilient coral specimens that survived extreme conditions, cultivating fragments in controlled tanks that simulate ocean environments, and transplanting them back into the sea.
Inside the lab, tanks held various coral species—round, branching, and more—illuminated by blue lighting to mimic underwater conditions. The seawater is directly sourced from nearby waters.
When corals are transplanted, a team of divers works together: one drills holes in rocks, another fills them with cement, and a third secures the coral base. They also return regularly to monitor growth. This reminded me of the coral we adopted in Bora Bora last year—we recently received an update on its progress.
The lab also hosts university interns from around the world, who typically spend a semester here gaining hands-on experience.
Later, we walked along the beach. The water was incredibly clear, shifting from pale blue near the shore to deep blue in the distance, blending into the horizon. However, the sand here was not as fine, and there was quite a bit of seaweed. To be honest, compared with Bora Bora, it fell slightly short.
At 2 p.m., we returned to the central building to join a conch salad-making activity.
Guests gathered around a table filled with fresh conch meat, tomatoes, onions, mangoes, and more. The host demonstrated the process while explaining each step. He mentioned that when conch is harvested, a cut is made near the heart so the meat can be removed intact.
The conch was diced and soaked in lime and orange juice for about 15 minutes to cure.
During the wait, he shared stories about local life. Originally from the Philippines, he explained that early island residents were not skilled in agriculture, so conch was once a key food source.
The conch was diced and soaked in lime and orange juice for about 15 minutes to cure.
During the wait, he shared stories about local life. Originally from the Philippines, he explained that early island residents were not skilled in agriculture, so conch was once a key food source.
After 15 minutes, the conch changed from translucent to opaque white, becoming firmer and springier. The acidity denatures the protein, effectively “cooking” the seafood without heat.
He then added seasonings, vegetables, fruits, salt, and sugar. Each guest received a bowl, served with tortilla chips. The flavor was fresh, bright, and delicious.
All these activities were complimentary for hotel guests.
Looking for something different tomorrow, we visited the adventure center and booked a wing foil lesson for the next morning. We felt both nervous and excited.
📍 Travel Logistics
🛏️ Accommodation: Salterra, a Luxury Collection Resort & Spa, South Caicos
🚗 Transportation: Taxi
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