Grand Turk is the capital island of the 40-island archipelago that makes up the Turks & Caicos. Located at the tail end of the Bahamian Island chain, the Turks & Caicos are home to the third largest coral reef system in the world, offering snorkeling and diving enthusiasts reefs with depths varying from 30 to 8,000 feet (9 to 2,438 meters). The island is known for its powdery white fine sand beaches.
We had a driving tour of the island and were dropped off at the Bohio Dive Resort for a luncheon of local seafood at its Guanahani Restaurant and Bar (see below, re: the name “Guanahani”). With our lunch, the local beer, Turk’s Head, was a good match. Of course we wondered why the local hot sauce, “Bohio Butt Burner” featured a donkey on the label.
It didn’t take long to find out the answer. There are a lot of feral donkeys left on the island which roam freely and come onto “private” property foraging for food and water. Naturally the resort’s oceanfront bar is named “Ike & Donkey Beach Bar”.
The other surprise on the little island was finding the Columbus Landfall National Park Beach, adjacent to the Bohio Dive Resort. Columbus landed on the island (which he called “Guanahani”) in 1492, one of five Caribbean islands that he discovered before landing in Cuba. [See our previous post on New York City — Eat Local — Landmarc at Columbus Circle (Time Warner Center), New York, New York, USA — for photographs of the Columbus Circle statue and the relief sculpture of Columbus arriving in the New World with his three sailing ships.]