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Rooms 14 /Architecture Phil Buckley /Interior Design Terry Moore Design, Phil Buckley /The Original Peter Harris, Angus Thirlwell
Saint Lucia's oldest cocoa estate—a 140-acre plantation surrounded by steamy rainforests—provides a fitting location for Boucan, the first hotel by the founders of luxury chocolate firm Hotel Chocolat. Set 1,000 feet above sea level, all fourteen of the Rabot Estate's lodges have open-air rainforest showers and views of the cone-shaped volcano Petit Piton. The eight largest lodges also benefit from private verandas that overlook mountains and seascapes. Chefs at Boucan use cocoa to complement seafood, leafy salads, and estate-grown herbs and fruits. The Cocoa-Juvenate Spa also harnesses cocoa's antioxidant power in a heady combination of massages and body wraps. After taking a chocolate-making tour with the restaurant's chef, guests can float in Club Boucan's black-quartz infinity pool or sip prosecco at the bar. For chocoholics and eco-conscious design lovers, the place feels a lot like heaven.
UVF - Hewanorra Airport
Food & Drink
Restaurant, Bar & Lounge
Spa & Recreation
Indoor & Outdoor Pool, Jogging Track, Massages
Airport Shuttle, Breakfast, Parking, Pool Side Service
Rooms & Suites
Open-air rainforest showers, king-size four-poster beds, and views of Petit Piton are enjoyed in all of the hotel’s 14 lodges, which range from 42 to 70 square meters, while the 42-square-meter Lodge offers a sofa and the 70-square-meter Luxe Lodge boasts a private verandah with sun loungers. The Luxe Lodge also overlooks both of The Pitons.
British entrepreneurs Angus Thirlwell and Peter Harris distinguish their brand from others by following three guiding principles: authenticity, originality, and ethics. At Saint Lucia's oldest cocoa plantation, they opened their first hotel— Boucan by Hotel Chocolat—a place that espouses the selfsame values of sustainability and indulgence.