Cap Juluca Reopens Oct. 10 With New Cap Shack Menu and Guerlain Spa Tech

Cap Juluca, A Belmond Hotel, reopens on Maundays Bay in Anguilla on Oct. 10, 2026, opening its winter season with a rebuilt beach bar, a house rum, a Guerlain spa treatment Belmond calls a Caribbean and Latin America first, and a December chef residency worth planning around.

The date matters for travelers who want early-season rates before December demand spikes. Belmond lists season rates from about $1,095 a night, and third-party rate snapshots put October among the softest months of the year on the island.

What is new at Cap Shack

Cap Shack, the barefoot beach bar and grill, returns with a refreshed look and a menu built around local catch under Chef de Cuisine Primrose Ritchie-Gumbs. Expect grilled Caribbean spiny lobster with Creole butter, a Sandy Ground lobster roll with curried brown butter mayo and mango chow, Island Harbour crayfish, and open-flame seafood.

New this season is CAP RUM, a small-batch barrel-aged spirit made in Anguilla exclusively for the resort with Topper Rhum. Signature serves include the Frozen Paraiso and the Cap Spice, built around the house rum with tropical fruit, spice, and ginger beer. Daytime beach lunch is being sold as a destination in its own right, not a filler between fine-dining nights.

Guerlain Longeviskin and Culinary Shores

Cap Juluca Spa by Guerlain will offer Longeviskin, a personalized skincare platform Belmond says is the first of its kind in the Caribbean and Latin America. Three named experiences (Ultimate Longevity, Radiant Glow, and Pure Perfection) pair seven device technologies with Guerlain's Art of Touch technique. The spa, which opened in 2024, has seven treatment rooms plus an infinity pool, saunas, and plunge pools overlooking Maundays Bay.

Culinary Shores returns for its tenth edition Dec. 17 to 19 with James Beard Award winner Gregory Gourdet, whose Haitian-rooted cooking leads Kann in Portland and Maison Passerelle at Printemps New York. Programming includes a Cap Shack beach barbecue and a two-day takeover of waterfront restaurant Pimms. Food-focused guests should lock those dates early; quieter rates and easier room choice sit in the first weeks after Oct. 10.

How to plan the trip

Anguilla has no long-haul flights, so most U.S. travelers connect through St. Maarten or fly American Airlines nonstop from Miami to Clayton J. Lloyd International Airport. The resort is about a 10-minute drive from the airport and about 20 minutes from the Blowing Point ferry. October still sits at the tail of hurricane season, so confirm Belmond's cancellation terms and carry interruption coverage before paying a deposit.

Guests who want the new Cap Shack menu, CAP RUM, and Longeviskin without December pricing should aim for the first weeks after reopening. Guests who want Gourdet specifically should book Dec. 17 to 19 and confirm spa appointments before the deposit clears.