Sandals Resorts International is investing US$200 million to transform three of its flagship Jamaica resorts, placing Caribbean cuisine at the center of its hospitality strategy. The expansion introduces several new dining concepts, including Suppa, inspired by traditional Jamaican family meals, Buccan, featuring open-fire island cooking, Scrimshaw, a seafood restaurant, and new rum bar and beach club experiences.
The announcement has attracted attention beyond Jamaica. Travel industry publications describe the project as one of the Caribbean’s most significant hospitality investments this year, noting that the new restaurants are designed to showcase authentic regional ingredients while appealing to international travelers.
Tourism analysts say the investment reflects a broader trend in Caribbean hospitality, where resorts are moving beyond traditional all-inclusive dining by emphasizing local chefs, farm-to-table ingredients, and authentic island culinary experiences. The strategy is expected to create new opportunities for Jamaican farmers, seafood suppliers, food producers, and hospitality professionals while strengthening Jamaica’s reputation as a leading culinary destination.
With global demand for Caribbean travel continuing to grow, industry observers believe culinary tourism is becoming as important as beaches and sunshine, making restaurants an increasingly valuable part of the region’s tourism economy.
