Goldwynn Resort & Residences has opened on Cable Beach in Nassau, The Bahamas.

The only Bahamian member of Small Luxury Hotels of the World, Goldwynn Resort sits on a stretch of beach, only 50 feet from the water. Its mid-century modern architecture channels a vibe of early Bahamian tourism from the 1960s.

Located just 15 minutes from Linden Pindling International Airport and 10 minutes from downtown Nassau, the property features 81 residential-style accommodations including studios, one- two- and three-bedroom suites, and three expansive Edge suites.

The three-bedroom signature Goldwynn Suite offers 1,940 square feet of interior space, three balconies, two terraces and 270 degrees of unobstructed ocean views.

All studios and suites have full kitchens or kitchenettes, private balconies and view of the ocean or golf course. Accommodations are adorned with curated artwork from local Bahamian artists, rich textures, bespoke design elements ad a palette of bright whites, cool blues, and sun-kissed metallics.

Goldwynn Resort offers several food and beverage options. These include: Amara, the resort’s open-air eatery on the infinity-pool deck; Atria, a casual food hub that showcases a spectacular five-storey art installation by Bahamian master artist, Kishan Munroe; Bar Paul, a casual lounge by day and an energizing space by night; and a signature restaurant called OIA (opening in March), “featuring a fusion of flavours influenced by MediterrAsian specialties and rooted in Japanese traditions of preparation and presentation.

The resort also features 12,000 square feet of indoor and outdoor meeting and event space, and a spa that will open in March.

“At Goldwynn Resort, we are dedicated to providing the best in-luxury service and an experience that mirrors a contemporary island-living hospitality,” said Paul Wynn of Wynn Hospitality, Ltd., developer of Goldwynn Resort & Residences. “Matched with our private yet prime location, guests are encouraged to immerse themselves and appreciate the aspects of Bahamian culture from cuisine and art to nature both on-property and within the surrounding destination.”