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Interview with Secret Bay Owner Gregor Nassief
The concept. Secret Bay is a hotel, yet there is no front desk, no restaurant, and no common swimming pool. Guests arrive to a pre-stocked fridge, meals are cooked for them according to their preferences and they are served in the privacy of their villa; everything from massages to yoga classes to a private one-man jazz concert can be arranged and done in the privacy of the villa; there is a concierge on hand to plan all activities and tours.
Q) Is there a “must try” signature dish or drink that guests should experience?
A) Everything is fresh and local and food is catered to the particular taste of the guests – so there is no set menu with a “signature dish”. Secret Bay also believes that it is the simple things in life that give us the greatest pleasure, and this applies to our food and drink as well. Freshly-squeezed mango juice. Just-made yogurt with local honey and granola. Freshly caught mahi mahi in creole sauce.
Q) What is the best time to travel to Dominica?
A) Any time is wonderful. The high season is drier but the seas can be choppier and of course there are more tourists on island. The low season is wetter, but with calmer seas and fewer tourists. Secret Bay is special however in that it is on the drier and calmer side of the island, it is secluded and feels absolutely private no matter what time of year, and Secret Beach is a protected cove that is usually delicious for a sea bath no matter what time of year.