Coconut Bay Beach Resort & Spa, Saint Lucia’s Premium All-Inclusive resort continues its improvements with exciting new dining options. New packages bring even more added value to a winter getaway ideal for the whole family at Splash as well as couples in the resort’s adults-only Harmony wing.

“This year during Coconut Bay’s annual September closure we renovated and replaced two of our kitchens. These improvements gave us the opportunity to upgrade our menus and add authentic new dishes,” says Mark Adams, CEO of Coconut Bay Beach Resort & Spa. “We are looking forward to the feedback from our repeat guests as they enjoy all of our physical upgrades and our new menus as they are the inspiration for so many of our continued improvements, and of course we look forward to the feedback of our new guests as well.”

Executive Chef Angelo Konidis has created new menus at the resort’s four à la carte specialty restaurants where guests enjoy the freshest island ingredients and unlimited dining. A new tandoori clay oven at Silk brings bubbled naan and skewers of meat or seafood roasted at temperatures of 700°F to the table, sushi and sashimi let the taste of the freshest catch shines through. A Latin twist comes to the contemporary Caribbean menu at Calabash with a tenderloin topped with garden fresh chimichurri, shrimp coated in just-shaved coconut and raisin chutney complements the spice of jerk chicken fritters. Veranda, the new adults-only restaurant, couples the romance of al fresco dining with grown-up flavors beginning with the rich signature dish of fresh marlin smoked with pimento seeds and hickory wood, the classic Caesar salad is transformed with roasted pineapple chunks and a papaya dressing while fresh greenhouse rosemary and tender grilled lamb chops are the perfect marriage. The casual, outdoor Seaside encourages sharing with plates of spaghetti and meatballs, sausage and peppers, crispy bruchetta, antipasto, and balsamic drizzled lamb.

Coconut Walk, the resort’s main restaurant serving local, American and international cuisine at breakfast, lunch and dinner, will see its independent cooking stations expand with the addition of a pizza oven where hand-tossed pies will be topped with guests’ favorites from pizza to pineapple. At the Jerk Treehouse Restaurant, the newly expanded kitchen perched in a large seagrape tree means plenty of spicy grilled jerk to meet the high guest demand.

At the resort’s seven bars, bartenders are serving top-shelf liquor but will be now be asking guests to go without something – plastic straws. As part of its ongoing commitment to sea turtle conservation the resort is expanding its “Skip The Straw, Save A Turtle” and plastic straws will no longer be used, reducing pollution on the beach and keeping the nesting turtles and hatchlings safe.

With resort savings of up to 65% for a winter beach getaway from the U.S., Premium All-Inclusive packages including airfare start at $1,309.00 per person for a seven-night stay for bookings through November 30, 2018. There are no resort fees at Coconut Bay Beach Resort & Spa and rates include all government taxes, gratuities and airport transfers from Hewanorra International Airport. Coconut Bay Beach Resort & Spa is Saint Lucia’s award-winning Premium All-Inclusive with amenities and facilities including in-room Wi-Fi, unlimited à la carte and buffet dining at 9 indoor, outdoor and stunning ocean side locations; premium spirits at 7 bars; 5 pools (2 adults only); supervised Kidz Klub, a mile-long beach; an oceanfront spa; the island’s largest waterpark; daily activities; nightly entertainment; Caribbean Rum Tastings; Chocolate Buffets; adults-only breakfasts, watersports, in-season turtle watching and more.

For more information visit cbayresort.com.  Follow @coconutbay on Facebook, @_coconutbay on Twitter and @cbay_stlucia on Instagram.