New Oceanfront Dining Concept Embodies Turks & Caicos As Hot Dining Destination

Turks and Caicos is a trendy spot to enjoy gorgeous blue waters and incredible beaches. But aside from appreciating the marine life and natural beauty, this island has increasingly become a hot culinary destination.
Wymara Resort + Villas has long been one of the most popular destinations in Turks and Caicos, with an award-winning dining program to match – but with their newly introduced Land + Sea oceanfront restaurant concept within the intimate Wymara Villas + Beach Club, they have kicked things up a notch.
Chef Andrew Mirosch, Director of Culinary and Executive Chef, of Wymara Resort + Villas.
The resort's two previously existing restaurants, Blue Water Bistro and Indigo, both currently top Tripadvisor's list of Best Fine Dining Restaurants in Turks and Caicos, so this new spot had some big shoes to fill.
'At Wymara, we've always believed that food is one of the most powerful ways to connect people to a place and its culture," said Chef Andrew Mirosch, Director of Culinary and Executive Chef of Wymara Resort + Villas in an email interview.
"While our main resort on Grace Bay is already home to two of the island's top-rated restaurants (Indigo and Blue Water Bistro), we felt there was still something special to be created at our Wymara Villas + Beach Club location," said Mirosch, who saw Land + Sea as an opportunity to bring that philosophy to life in a setting unlike any other, right along the water's edge at Sunset Cove Beach.
Mirosch wanted to bring the spirit of the villas to life through food, atmosphere, and an authentic connection to the sea. "The vision was to create a dining destination that feels as rooted in its surroundings as the ingredients we serve. It's inspired by this breathtaking location and shaped by our passion for fresh, responsibly sourced cuisine, showcasing everything from pristine, line-caught seafood and island-grown produce to premium cuts from New Zealand, Australia, and beyond," said Mirosch.
Every element of the Land + Sea experience, from the open-air design to the plate presentation, is designed to reflect the natural beauty and rhythm of island life. "We've created a place where guests can truly slow down and engage all of their senses. Whether it's a long, leisurely lunch overlooking the water or an alfresco dinner under the stars, we want every moment to feel transportive," said Mirosch.
"Land + Sea isn't just a restaurant; it's the culmination of everything we love about Turks & Caicos: bold flavors, extraordinary ingredients, warm island hospitality, and a setting that invites you to pause, savor, and stay awhile," said Mirosch.
Land + Sea at Wymara Resort + Villas
Land + Sea is the only standalone restaurant at Wymara Villas + Beach Club, which is located just seven minutes drive from the main Wymara Resort on Grace Bay. "It was designed as a destination in its own right, anchored by the beauty of Sunset Cove Beach and the distinctive personality of the villas," said Mirosch.
The menu at Land + Sea offers dishes not found at the other Wymara dining concepts.
"To start, we welcome guests with a complimentary bite: housemade pork belly maple-chipotle sausage served with our house chili sauce, alongside freshly baked bread with chilled smoked brisket butter, beef jus, and hummus. It's unexpected, indulgent, and sets the tone for what's to come," said Mirosch, who has also introduced expanded raw bar offerings, including seafood towers and spins on traditional oysters, and completely new cocktail and zero-proof offerings specific to this concept.'
"We blend the vibrant flavors of the Turks and Caicos Islands with techniques and ingredients inspired by my Australian roots," said Mirosch, who is a strong advocate for working with local farmers and fishermen. "We prioritize regionally grown produce and line-caught, net-free seafood to ensure every dish reflects our dedication to sustainability and the freshest seasonal ingredients. All of our fish is fresh, never frozen, and our steaks are aged in-house for 5 to 12 weeks to deliver the best possible flavor," said Mirosch.
Premium beef from Australia and New Zealand is a hallmark of the menu.
What makes dining at Wymara so special is the variety, according to Mirosch, as well as attention to detail and overall sense of place. "Guests can enjoy something completely different at each restaurant without ever getting bored," said Mirosch, who promised though for fans of the resort's other dining concepts, they carry over certain guest favorites with a new twist. For example: "If you enjoy Indigo's housemade, hormone-free Steamed Chicken and Scallion Dumplings with sesame chili plum sauce, you'll want to try Land + Sea's version, made with ginger and served with a Vietnamese nuoc cham dipping sauce. You'll also find a version of our White Seafood Chowder at both restaurants, each with its own personality.'
The hot and cold seafood tower at Land + Sea.
Some signature dish highlights at Land + Sea include the Hot & Cold Seafood Tower, which includes oysters, steamed blue crabs, snow crab claws, steamed ship, tuna ceviche, fried grouper and coconut tiger prawns, as well as panko-crusted calamari, mussels in white wine and garlic (served with Chef Andrew's own cocktail & tartare sauce, and seasonal fruits.).
Other signature dishes include the Char-Grilled Blackened Grouper with shrimp and pineapple fried rice, grilled asparagus, and lemon caper butter and the 14 oz 'Ocean' New Zealand Black Angus New York Cut Striploin marinated in pineapple juice, soy, garlic and ginger (featuring an ultra premium cut of Black Angus beef grown on marine grasses in southern island of New Zealand – not too shabby for a relaxing dinner on the beach!).

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