Grenada, a lush volcanic island at the southern end of the Windward Islands chain, earns its nickname as the Spice Isle through the heady fragrance of nutmeg, cinnamon, cloves, and cocoa that perfumes the mountain air from the moment you step off the plane. This compact nation of just 344 square kilometers produces more nutmeg per capita than anywhere else on Earth -- only Indonesia outranks it in total production -- and nutmeg appears on the national flag, in the local cuisine, and in the rum punch served at every beach bar. The mountainous interior rises to 840 meters at Mount Saint Catherine, its slopes cloaked in rainforest, cocoa plantations, and spice gardens that supply the organic estates and chocolate makers who have turned Grenada into a Caribbean chocolate destination.
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The capital, St. George's, is regularly cited as one of the most picturesque harbor towns in the Caribbean. Pastel-colored Georgian buildings climb the hillsides around the Carenage, a horseshoe-shaped inner harbor where fishing boats bob alongside sailing yachts. Fort George, built by the French in 1705, crowns the promontory above the harbor, offering panoramic views. Grenada's coastline features 45 beaches, but Grand Anse Beach on the island's southwestern coast is the showstopper: a two-mile crescent of soft white sand backed by sea grape trees, lapped by calm turquoise water, and consistently ranked among the best beaches in the Caribbean by travel publications worldwide.
One of Grenada's most unusual attractions lies just beneath the surface of Moliniere Bay on the west coast. The Moliniere Underwater Sculpture Park, created by British sculptor Jason deCaires Taylor and installed in 2006, is the world's first underwater sculpture gallery. Dozens of life-sized human figures, cast from local residents, stand on the sandy seabed at depths of two to eight meters, gradually being colonized by coral, sponges, and marine life. The installation was designed both as art and as an artificial reef to relieve pressure on natural reef systems. Snorkelers and divers can explore the sculptures, which grow more eerily beautiful as marine encrustation transforms them year by year.
Grenadian cuisine reflects the island's spice heritage and Caribbean soul. Oil down, the national dish, is a one-pot stew of breadfruit, salted meat, callaloo greens, dumplings, and coconut milk, simmered slowly with turmeric until the coconut milk cooks down to a rich, oily sauce. Nutmeg appears everywhere: grated over rum punch, baked into ice cream, and even rubbed into jerk seasoning. The island's emerging chocolate scene is world-class, with artisan producers like the Grenada Chocolate Company and Belmont Estate crafting single-origin bars from estate-grown cocoa that win international awards. Saturday morning at the St. George's Market Square is the best place to experience the island's food culture, with vendors selling fresh tropical fruits, spices, and prepared foods.
Grenada's dry season from January through May offers the best weather, with temperatures around 28 degrees Celsius and minimal rainfall. The rainy season from June through December brings short tropical showers, usually in the afternoon, that keep the island lush without ruining beach days. Grenada lies south of the main hurricane belt, making it a safer Caribbean bet during storm season than islands further north. Maurice Bishop International Airport receives direct flights from Miami, New York, Toronto, and London, as well as regional connections. Grenada's sister islands of Carriacou and Petite Martinique, reachable by ferry or small plane, offer even quieter beaches, excellent sailing, and the annual Carriacou Carnival, one of the most authentic and least commercialized carnival celebrations in the Caribbean.