MEMBERS & GUESTS

A grown-up escape shaped by your rhythm

Rise to sea air, move through the afternoon at your own tempo, and let evenings stretch on. Our 200 rooms and suites lie a short stroll from the water.

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5★
FORBES RATED
200+
SUITES
2000
EST.
Coastal Mediterranean view at Goldenislandgetaway
★★★★★

“A lesson in understated hospitality.”

— CONDE NAST TRAVELER
What We Offer

Moments tailored to you

From early swims to late-night gaming, every hour here is deliberate — honed and refined over the years.

Concierge Service

A team of seven, fluent in nine languages, on call twenty-four hours a day, three hundred and sixty-five days a year. No request is too small. Few are too large. Put us to the test.

Live Entertainment

Jazz in the main bar, headline acts in the rotunda, and intimate lounge sets four nights a week. Our Thursday pianist has been with us for years. Some guests travel solely to hear him play.

Sunset Terraces

Three open-air dining levels facing west, arranged so no two tables look directly at one another. Golden hour here lasts roughly forty minutes. We have shaped the menu, music, and lighting around it for years.

Wellness & Spa

Thalassotherapy drawn from the sea beneath us, treatments from a 90-page menu, and undisturbed calm across twelve treatment rooms. Our spa director trained in Kyoto and Marrakech. The effect is easier to feel than to describe.

In The Press

A lesson in understated hospitality.

CONDE NAST TRAVELER
The Kitchen

Plates guided by the season, not the card.

Our kitchen works with what the coast delivers each morning. The menu shifts weekly; the standard never does.

Burrata & Black Truffle
Heirloom tomato, basil oil, sourdough.
€42
Yellowtail Crudo
Yuzu, jalapeño, micro coriander.
€38
Wagyu A5 Tasting
Three cuts, charcoal-grilled, smoked salt.
€120
Lobster Linguine
Hand-rolled pasta, brandy reduction, chive.
€68
Book a Table
Signature plate at the Goldenislandgetaway restaurant
Chef Sofia Devereux
★ WORLD 50 BEST
Stay in Touch

Weekly notes from Goldenislandgetaway

Seasonal menus, private offers, and quiet news from the coast — once weekly, never more.