Pelican Beach Hotel
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- Refrigerator in room
- Non-smoking rooms
- Free parking
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Travel Blogs from North Caicos
Arriving in Provo it was perfectly warm. Absolutely perfectly warm except it was windy. I was met at the airport terminal by Liza and Tony was waiting for us at the bar a few hundred feet away.
Provo is nice. Its a bit posh. Lots of US and UK money gets spent there. So the shops are shiny and lots of things are expensive. Luckily the locals have their own eateries where the food is good and cheap.
... and walk to the lunch place because our Sandals rep would not give my passport back to him, he had insisted that I come and collect it myself. (Apparently, the rep was annoyed that I didn't attend the luncheon). They often collect our passports to get them ready to process for the next island hop. I would need it to get on the plane the next morning. So I got dressed, and in total hot sun all the way to the back of the resort, Don and I walked ...
... of conch two ways (ceviche and a sweet & sour Chinese-style version) which was really very good. I had the curried prawns which were good but they were not prawns - they were regular shrimp - and a little overcooked. Brian really liked his bone-in prime rib. The meal was great but we both finally agreed that we preferred Caicos Cafe. We are glad we did make it to Coco Bistro because the food was good, it had a lovely ...
... kiters were out in the water with the double rainbow as the backdrop. It was a beautiful sight and it reminded me of the double rainbow guy (http://youtu.be/OQSNhk5ICTI). I wish Yosemite Bear, the rainbow guy, had been here, it would have been hilarious. Needless to say I was more subdued. =) Plus, I couldn't be too enthusiastic because Brian was unable to kite during this wonderful display by mother nature. He at least got to enjoy the ...
... tossed into what must be the harvesting pen. Clearly, the conch we were about to eat is local. =)
To our left we could see two guys processing the conch. Pictures posted. As one extracted the conch from the shell and separated the meat from the guts, the other pounded the meat with a tenderizer. Later I realized that this was how the conch burger was prepped.
Brian really enjoyed his conch burger. My fish sandwich was OK but ...