Anguilla

Anguilla is the kind of island that hides in plain sight. Sixteen miles long, three miles wide, and remote enough that most charter guests reach it by tender from St. Martin or by sailing direct from Antigua. The reason to come is the beaches: Shoal Bay, Meads Bay, Rendezvous Bay, Maundays Bay — all white sand, all empty by Caribbean standards, all walkable.

We include Anguilla on every St. Martin week charter as a two-night leg. Customs clearance at Road Bay (Sandy Ground) is straightforward; the anchorage is sheltered, and the town is a five-minute tender ride. From there, day-tripping by yacht around the offshore cays — Prickly Pear, Sandy Island, Scilly Cay — is the standard charter pattern.

The food is famous for a reason. Veya, Blanchard's, Hibernia, da'Vida — half a dozen restaurants that would headline any island twice the size. Beach bars on the cays serve fresh-caught lobster cooked over coconut husks. We arrange dinner reservations and tender drops.