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DOMINICA - Life Unscripted on the Nature Island

Ramblings From The Nature Island of Dominica


With mounting pressure coming from all around, many of the Caribbean islands have again turned to the safer tourism industry, trying to see how much they might be able to squeeze out this way.

Recently, even tourism has come under fire and in this particular instance it is England that has chosen to start applying what has been described as ridiculously high tax payments in regards to Air Passenger Duty (APD) in flights out of the United Kingdom (UK).

If this Air Passenger Duty is instituted it would cause countless hardships on many Caribbean countries that know the European market is the most profitable as far as tourism is concerned. It is likely that several small island tourism industries will take an incredible hit from this move by the UK. Also the region’s tourism sector will be at a competitive disadvantage to other destinations which were further away but in a band that charged less duty.

In addition, the Band C tax, the area in which the Caribbean falls, is to increase by 50 per cent next year, whereas Band B would increase by 33 per cent.

The fact of the matter is that with the Caribbean having so many financial rugs being pulled from under their feet it can least afford to not take a firm stand against what the United Kingdom has proposed.

It often said that tourism is everybody’s business and at no time does that ring more true that the present. The Caribbean simply cannot afford to have this happen.


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heavens best guesthouse in Dominica

It’s not difficult to write enough good things about Heaven’s Best Restaurant.

We had a wonderful dinner there. We never had the opportunity to stay there, because we’ve had our own home in Dominica as long as the restaurant and guest house has been there, but if you surf to www.heavensbestguesthouse.com you’ll see a very, very attractive full-service resort run by Heskeith & Evelyn Clarke. He’s the chef.

They must have learned a lot from their son, a graduate of Johnson & Wales, the renowned institute for the hospitality, who is now a hotel chain’s executive.

I started with the Octopus Salad blended in soybean oil, vinegar, scallops, onion and herbs appetizer. It was so tasty! For entrées Ruth had the Chicken Sensation Chicken and Italian sausage simmered in onion, scallion, garlic, parsley and nutmeg - served over pasta and I stayed with my favored seafood, having the Fish tip and Shrimp Mire Poix. Somehow we found room for desserts, having the warm homemade Apple crisp & Ice Cream, and Rumalade Sundae, respectively. I’ve cut & pasted these food descriptions form the website on purpose – to illustrate the high degree of menu choice.

It’s not hard to find Heaven’s Best in Savanne-Paille. Pass through Portsmouth heading towards the Cabrits & Fort Shirley, and take the right turn shortly after passing the Purple Turtle. Now you’re 2 miles away. Pass Douglas Bay and ascend a narrow road to where you see signage directing you towards Capuchin on the left and the Northern Link Road on the right. Take the left fork and go around about two bends and it’s on your left.

A reviewer must be evenhanded so I have to make a critique of some sort. It isn’t easy. But we wondered why the restaurant isn’t facing the bay. And although the prices aren’t excessive, we wonder about the addition of 10% for service, when it’s the owner serving.

But that won’t keep us from returning. We recommend you try it. For reservations, call 445-6677 or 277-3952.


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red rock haven in Dominica

Although we live five minutes away, we nevertheless suggest that people staying at more distant lodgings make the trip to the Pointe Baptiste region of Calibishie on Dominica’s beautiful northeast coast to dine at Red Rock Haven.

The restaurant in adjacent to Napier’s White Sand Beach with a bar and several tables under thatch umbrellas. The chef is outstanding. The prices are on the higher side but not overly expensive. Entrees are typically up to EC$60. You’ll find a menu that varies daily with wonderful gourmet choices including appetizers. The restaurant is open Tuesdays through Sundays for lunch and dinner. The proprietors Stacy and Gina and the bartender/waiter Nigel are friendly and helpful.

For a real treat, choose a moonlit night and stroll the beach to experience the view of white surf, cliffs, the lights on Marie-Gallant, clear water in the shallows and best of all the moonlight sparkling off the minerals in the black sand that lies in patches on the beach. But the food is great at any time.


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