Bahamas 08

THE ISLANDS OF THE NASSAU / CABLE BEACH Florida 305-531-8800 or 1-800-OUTPOST. Compass Point 242-327-4500. Fax: 242-327-3299 and reservations @islandoutpost.com. ROOMS 19. BAHAMAS BRITISH COLONIAL HILTON XC Mtg rms, mtg space over 10,000 sq ft. TAX 12% gov’t tax. AGENTS DISCOUNT $55 Sgl. $70 Dbl occup, pp/ pd, based on availbility. SERVICE $4.00 maids gratuity. $4 energy surchrg pp/pd. C.CARDS Amex, MC, Visa. COMMISSION 10%. PAY/CANCEL 72hrs prior to arrival. PACKAGES Bounce Back Pkg: Inclusive - brkfst & rm. Spa Pkg: Includes spa manicure, pedicure, swedish massage & facial. Minimum length of stay 3nts. Advanced purchase - 21dy advance pkg - non-refundable. ACTIVITIES Nonmotorized watersports, Beach, Snorkeling, Pool. RES. SYSTEMS Apollo/Galileo 9190, Sabre 15715, Amadeus NAS100, World Span 05889. WHOLESALERS GoGo, Apple Vacations, Travel Impressions, Mark Travel, MLT Vacations, Jet Blue. SEE ADVERTISEMENT THIS SECTION GRAYCLIFF HOTEL AND RESTAURANT XC BUENA VISTA HOTEL & RESTAURANT 1/2 MILE FROM DOWNTOWN P.O. Box N-56 4, Nassau. TEL 242-322-2811. FAX 242-322-5881. EMAIL stanbv20 0 0 @ yahoo.com. INET www.buenavistarestaurant.com. MANAGER Stan Bocus. RES Direct. DESCRIPTION Hotel. 1/2 ml from downtown Nassau, 1/2 ml from beach. Beautiful garden setting. One of Nassau’s finest restaurants. Voted “Restaurant of the Year 2000” by Ministry of Tourism. ROOMS 5 - 2 w/ balcony, 2 w/dressing rm. All w/AC, phone, fridge, cable TV and radio. DINING Restaurant & Bar. AGENTS DISCOUNT 10% . C.CARDS All Major. COMMISSION 10%. PAY/CANCEL Cxl: 72 hrs. NASSAU P.O. Box N-10246, West Hill St. TEL 242-3222796/302-9150. FAX 242-326-6110/326-6188. EMAIL info@graycliff.com. INET www.graycliff.com. MANAGER Paolo Garzaroli. RES Direct. US & CANADA 800-6880076. Europe: 242-322-2796. Email: reservations@graycliff. com. Wholesaler contact - roberta @graycliff.com. DESCRIPTION Historical mansion in the heart of Old Nassau overlooking the Government House. 25 mins from the Int’l Airport, 2-3 mins to the beach & downtown. Set in magniﬁcent tropical gardens with pool.The only ﬁve star dining in the Caribbean. One of the best wine cellars in the world. ROOMS 19 Rms w/TV, AC, minibar, phone, safe, internet. DINING Graycliff (continenal & Bahamian). Churrascaria Humidor (Brazilian Steakhouse). MEETINGS Upon request. OTHER PLANS EP. TAX 12% rms. AGENTS DISCOUNT 20%. SERVICE 4.25 pp maid service on rms/18% restaurants. C.CARDS Amex, MC, Visa. COMMISSION 10% . PAY/CANCEL Dep: 2 nts. FPO GGT GHB MHH NAS NASSAU Number One Bay Street, PO Box N-7148. TEL 242-322-3301. FAX 242-302-9009. EMAIL sales. nassau @ hilton.com. INET www.hiltoncaribbean. com/nassau. MANAGER Peter Webster. RES 1-877GOHILTON - 242-322-3301. DESCRIPTION Located Downtown Nassau, with own private beach & pool. Fitness Center & Full service spa on property. Executive floor with executive lounge; private check in & check out, serving continental breakfast, canapes & drinks. Wireless internet access in all public areas; high speed internet in rooms. ROOMS 291 Rms w/inrm safe, mini bar, internet access, separate bath & shower, cable TV including lodge net movies & video games, coffee machine, hairdryer, ironing board. DINING Portofino Restaurant; Patio Bar & Grille & Pool Bar. MEETINGS 8 COMPASS POINT BEACH CLUB 6 MINS FROM NASSAU INT PO Box CB-13842, West Bay Street, Gambier. TEL 242-327-4500. FAX 242-327-3299. EMAIL compasspoint@islandoutpost.com. INET www. islandoutpost.com. RES Island Outpost: South Beach, x Signiﬁes a Caribbean Hotel Association Member as of October 19, 2007 | Visit our website at www.NassauParadiseIsland.com 25 http://www.hiltoncaribbean.com/nassau http://www.buenavistarestaurant.com http://www.graycliff.com http://www.buenavistarestaurant.com http://www.hiltoncaribbean.com/nassau http://www.hiltoncaribbean.com/nassau http://www.islandoutpost.com http://www.islandoutpost.com http://www.breezesbahamas.com http://www.breezesbahamas.com http://www.NassauParadiseIsland.com

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The Island of the Bahamas General Information Where to Stay CaribbeanTravel.com - The Magazine

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