A natty, 30-room hideaway on a quiet south coast cove.

"Barefoot luxury." The hotel is just the right amount of formal (i.e. pack your glad rags for dinner).

If we were going to be adopted by another family, it wouldn't be the Vanderbilts—it would be the Garbutts, the extremely photogenic clan who have owned and lovingly operated this respite since 1987. Good thing, then, that they treat guests as one of their own, even addressing you by name. Rooms are just as welcoming, with white-and-blue-swathed interiors, iPod docking stations and patios where your breakfast will be served by your very own maid (or, if you prefer, on the beach). The Bed & Breakfast rate includes everything from welcome cocktails to afternoon tea to as much Hobie Cat sailing and kayaking as you can handle. The on-site spa has perfected reflexology and basalt stone massages.

This being the Island of Spice, eating well is a priority, and at this food-obsessed hotel the chef will cook you whatever you like. Though with lobster tacos and callaloo & feta fritters on the Beach Club menu, you'll be too busy eating to ask.

When you walk into the hotel's Rhodes restaurant for dinner, you're beyond glad you packed your finery to wear. When food is as decadent as this—slow roasted lamb shoulder with tomato chutney and grilled courgette; twice-baked lobster soufflé—you want to look decadent yourself.

Rhodes - Caribbean cuisine

The Beach Club - Lunch, tapas and cocktails