Ocean Terrace Inn
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Travel Blogs from Basseterre
... art of painting fabric - the bright colored fabric we associate with Africa. - another of their industries here. Then we moved on to the Brimstone fortress high on a hill. This fortress was built stone by stone by slaves and it took over 100 years to build. It is massive, and canons still sit, strategically placed so that soldiers would have the vantage point of any enemy approaching. It was this fortress the British used to defend against the French who wanted ...
... the area and poke around a while. He told us he would pick us up at the first classroom break. We met a new friend named Stanley when we were leaving the Fort. He insisted we come back to see him. He had just rung the bell that sits up on the wall. He told us that it was his job to ring this bell every day at noon and he had not missed a day for 40 years. He wanted us to take a picture with him. Such a proud man. We walked out of the fort and ...
... and are important for moving to and away from the dock. As a result, we would not be tying up at the port in St. Kitts, but would be tendered in.
This wasn't a problem for us as we hadn't made any plans except just wandering around town, but there was lots of hubbub as the lifeboats were lowered. To get to shore you have to get a tender ticket and through the day they call the numbers. It's interesting ...
Jeff went up to the buffet for coffee, yogurt and fruit and we had breakfast on our balcony.
We are almost directly below the Bridge at the very front of the ship. Check out these huge windshield wipers!
This afternoon we walked 5 miles which is 15 laps around the Promenade deck. While walking I spotted a whale off in the distance. We called to people along the deck and they rushed to ...
... able to do justice to a full 3 course meal (with slabs of meat) but I'm going to give it a go.
This is a restaurant that you dress up for. Seated at an intimate table for two I find myself sitting amongst loved up couples and romantic table settings with candles.
We start with an Amuse Bouche of green pea veloute with lobster bisque. Tiny taste (which of course is what an amuse bouche is all about)...it certainly got my taste buds excited.