The 30 suites, nestled two apiece in thatched-roof bungalows, lend this tiny resort in Florida's Little Torch Key much of its charm. The decor mixes rustic touches like unfinished rough pine moldings and bamboo furniture with more modern amenities like huge whirlpool tubs, giving the rooms a relaxed yet luxurious air.
The entire island is only five and a half acres, but the bungalows are large enough and the landscaping is ingenious enough to preserve guests' privacy.
Several recent touches—including the newly expanded spa facilities—have made the resort even more inviting.
Visitors may idle the day away on the small beach or by the pool, kayak around the island, or bonefish in the nearby flats, but the best thing about Little Palm awaits: chef Adam Votaw's finely tuned dinner menu. Votaw, 39, apprenticed at Le Gavroche in London and worked at The Point in Saranac Lake, New York. He balances flavors deftly, using seafood and fruit and just the right savory notes to pull it all together. Peppery tomato-based conch chowder is cut with sherry and topped with crème fraîche. Swordfish with a warm wasabi mash, carrots, and ginger is followed by gratin of warm berries and Key lime zabaglione. The 300-bottle wine list is rich in very good mid-'90s California and French vintages. $850-$1,695. 28500 Overseas Highway, Little Torch Key, FL 33042; 800-343-8567, 305-872-2524; www.littlepalmisland.com.
Member of Fine Hotels, Resorts & Spas.