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nyone who’s so much as seen a picture of the Pitons knows that St. Lucia is an island that doesn’t need much selling. All the same, Hotel Chocolat is something special, even by local standards. The name isn’t some kind of metaphor, first of all; this estate, a short way inland from Soufriere, was bought some years back by a pair of British entrepreneurs intent on reviving St. Lucia’s moribund cacao business. Rabot Estate Chocolate, for its part, is now a thriving concern, with a shop in London’s Borough Market.

We’re here, of course, to talk about the hotel. You’ll be glad to hear that the one name that is metaphorical belongs to the accommodations: the so-called “cacao pods” are more like cottages, contemporary structures with private open-air showers, many of them with impressive views of the Pitons or the distant Caribbean. It wouldn’t be St. Lucia without some high-end comforts, and the pods deliver, with pillow-top beds, modern electronics, and luxe bath products (perhaps return cargo on the boat back from London).

Not all that long ago Caribbean hotel cuisine was a bit of a punchline, but times change — Rabot, the restaurant, is named for the hotel’s old cacao roaster, whose site it occupies, and most recipes incorporate cacao in either a sweet or a savory capacity. And because the only thing better than eating the stuff is full-body immersion, the spa follows suit with chocolate treatments of its own.

Please note: The hotel does not accept guests under the age of 18.

How to get there:
Rabot Hotel From Hotel Chocolat is located 46 miles (45min) from the Hewannora Airport. Transfers can be organized for US$150 round trip.