Wymara Resort + Villas, the luxury retreat in Turks and Caicos, introduces Land + Sea, a new oceanfront restaurant located on the grounds of its secluded Wymara Villas + Beach Club. Set just above the island’s brilliant blue water, Land + Sea offers a refined, open-air dining experience for lunch and dinner, combining striking design with a menu built around fresh seafood, prime cuts, and island-inspired ingredients. Already home to two of the island’s top-ranked restaurants—Blue Water Bistro and Indigo, currently #1 and #2 on Tripadvisor’s list of Best Fine Dining Restaurants[1] in Turks and Caicos—Wymara continues to expand its culinary offering with the addition of Land + Sea.
Led by Director of Culinary and Executive Chef Andrew Mirosch, the menu is shaped by two elements: Land, showcasing premium aged cuts and grilled favourites, and Sea, with a focus on fresh seafood prepared with skill, balance and depth of flavor.
“Land + Sea is more than a restaurant, it’s a destination,” says Chef Andrew. “Set against the breathtaking backdrop of Sunset Cove Beach, we’re bringing the essence of the islands to life with every dish. From pristine, line-caught seafood to flame-grilled prime cuts, our menu is a celebration of bold flavors and sustainable ingredients.”
By day, Land + Sea feels open and unhurried, ideal for lingering over lunch with a view. As evening falls, the energy shifts, and the restaurant takes on a more intimate tone with candlelit tables and a front-row seat to the dazzling sunset.
Signature dishes from the dinner menu will include:
- The dramatic Hot & Cold Seafood Tower featuring steamed blue crabs, oysters, steamed shrimp, snow crab claws, tuna ceviche, fried grouper & coconut tiger prawns, panko-crusted calamari, mussels in white wine & garlic. Served with Chef Andrew’s own cocktail & tartare sauce, and seasonal fruits.
- Char-Grilled Blackened Grouper with shrimp and pineapple fried rice, grilled asparagus, and lemon caper butter. Featuring fresh, not frozen, locally-caught fish.
- Fried Caribbean ‘Rum & Coke’ Chicken, glazed in chilli-rum caramel with grilled plantain and red beans and rice.
- 14 oz “Ocean” New Zealand Black Angus New York Cut Striploin marinated in pineapple juice, soy, garlic and ginger. Featuring an ultra premium cut of Black Angus beef grown on marine grasses in southern island of New Zealand. This brand won the Best Steak in the World.
The lunch menu balances comfort and creativity, with standout dishes such as:
- Baby Beetroot Salad with Goat cheese featuring radish, beetroot, baby spinach, orange segments, topped focaccia crisps and an orange caramel dressing.
- Caribbean Cajun Spiced, Grilled Grouper Tacos featuring fresh not frozen sustainably harvested local fish with tomato salsa, guacamole, and citrus slaw.
- Seafood Marinara Spaghetti with tiger prawns, shrimp, fresh not frozen New Bedford scallop, salmon, grouper, calamari, mussels and snow crab claw & blue crab meat in a spicy tomato red chilli and fresh basil sauce.
- Southern Fried Jerk Spiced Chicken Breast Burger with house baked toasted bun, kimchi cured wombok, grilled bacon, house tartare sauce, and served with French fries.
Fresh lobster will be available for lunch and dinner when in season, and fresh pasta will be made in-house daily using Chef Andrew’s signature recipes.
“From the start, my goal with Wymara Villas was to design a place where architecture and landscape work together to create something extraordinary,” says Bruce Maclaren, owner of Wymara Resort + Villas. “Land + Sea completes that vision. It brings the spirit of the Villas to life through food, atmosphere and connection to the sea. I’m excited for guests to feel the energy of this place and experience something truly special by the water.”
A full cocktail list rounds out the experience, with house signatures like the Land and Sea—a bold mix of bourbon, coconut-cinnamon syrup and pineapple—and the Sunset Cove, made with Monkey 47 gin, lemongrass, pineapple juice and Crème de Cassis, alongside a selection of tiki-style creations and elevated classics.
Every detail, from sourcing and sustainability to service and setting, honors the natural beauty and bounty of Turks and Caicos. It’s a place where land meets sea, and every meal becomes a cherished memory.
The hours of operation are:
Lunch | daily 11am to 5pm
Dinner* | 6pm to 10pm
Bar | 11am to 11pm, Happy Hour: 5pm – 7pm daily
*Closed for dinner on Tuesday & Wednesday
All of Wymara’s dining venues are open to both guests and visitors alike. Reservations now available via wymara.com and landsea@wymara.com. Follow along on social @landsea.wymara. Imagery available here.
