Need to know
Rooms
22 villas
Check–Out
12 noon; earliest check-in, 2pm. Both are flexible, subject to availability. Arrival and departure times tend to be set by the schedule for your boat transfers to and from Union Island.
More details
Rates include all meals (even those afloat on an excursion) and non-alcoholic beverages, butler room service, use of non-motorised watersports equipment and group activities such as yoga and rum tasting. Minimum seven-night stay from 20 Dec–4 Jan.
Also
Seafood lovers, take note: in lobster season, between November and April, you can enjoy unlimited hand-caught lobster at no extra charge. Island buy-outs, where you, friends and family can have Petit St Vincent to yourselves, are yours to book in October.
Hotel closed
The hotel closes annually in August and reopens for November. October is available for buy-outs only.
At the hotel
Restaurants, bars, dive centre, watersports centre, yoga pavilions and classes, spa, fitness trail, personal training, hiking trails, tennis courts. In rooms: bluetooth speaker, minibar, Nespresso coffee machine, kettle, bottled water and Bulgari bath products.
Our favourite rooms
All villas enjoy the luxury of privacy and are spaced well apart. For a short hop to the bar and restaurant on Telescope Hill, it’s villas 20–22; for the sound of waves to lull you to sleep, you want beach-side villas 12–15, but our pick is villas one to five, which are up on the bluff and offer breeze-tickled sea views in the most serene of settings.
Poolside
You’ll have no need of a pool with the sun-warmed Caribbean Sea at hand.
Spa
The hillside spa is a polished-wood sanctuary surrounded by forest with four open-air salas and a relaxation lounge. Its menu of facials, massages and scrubs is rooted in Balinese techniques and treatments incorporate aromatherapy oils and natural botanicals.
Packing tips
A high ratio of swimwear for beach days and watersports, plus plenty of sarongs, kurtas or kimonos to take you from cottage to palapa and back via the beach restaurant for lunch.
Also
WiFi is restricted to reception, so you can give social media a holiday, too. Guests with limited mobility, able to travel to the island, can request a step-free villa and call on the chauffeured Mini Mokes to get around.
Pet‐friendly
This is a pet-free private island. See more pet-friendly hotels in St Vincent & the Grenadines.
Children
Very welcome. Cots can be added to all villas; in one-bedroom villas, sofas can be converted into extra beds in the living room. Or you can book a two-bedroom stay. Both restaurants have a children’s menu and babysitting is available (from US$15 an hour).
Best for
All ages are catered for at this inclusive island resort.
Recommended rooms
Two-bedroom villas are the clear choice for families, although one-bedroom villas come with sofa beds in the living room that convert to beds long enough for all but towering teens.
Crèche
There’s no formal crèche or kids’ club at PSV.
Activities
Alongside snorkelling, dinghy sailing, stand-up paddle boarding, kayaking and windsurfing, the dive centre has kids courses for children aged five and up. Kids movie nights, cookery classes and treasure hunts pop up from time to time.
Swimming pool
The sea is your pool and West Beach is broad and sandy but unsupervised.
Meals
Both restaurants have a children’s menu and the kitchen team is happy to adapt dishes for those with special requirements. Highchairs are provided.
Babysitting
Book a babysitter with at least 24 hours’ notice from US$15 an hour.
Also
Whether Petit St Vincent is right for your family is perhaps a question of parenting style: little Smiths are made welcome at the resort alongside their elders; if structured child-centric activities are your preference, this hotel may not be for you.
Sustainability efforts
The hotel strives to balance barefoot luxury with sustainable practices. Its water supply comes from a high-spec desalination system and the hotel has a bottling plant, allowing it to reuse glass bottles. Metal and glass waste is crushed into sand-grain-small particles; plant waste is composted and put to use in the island’s 350 sq m kitchen garden, which supplies much of the produce used at the hotel’s two restaurants, and accommodates 40 chickens, supplying the resort with fresh eggs. Around 90 per cent of the hotel’s fish supply is caught locally. The resort is engaged in marine conservation, too, using foraged fragments to rear coral in its nursery before transplanting juvenile specimens to populate island reefs. A children’s scholarship fund supports the education of employees’ children.