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Bermuda’s Finest Dining Experiences

Ocean views in every direction, a musical soundscape as you wander through the resort, and the warm Bermuda breezes make The Loren a feast for the senses. Among these, of course, is the sense of taste and it is not surprising then that the resort is elevating the culinary experience as well. The Loren’s guests, accustomed to eating at the world’s top restaurants and enjoying the highest quality ingredients in their own kitchens, have discerning palates. Chef Tim Sullivan and his team exceed their expectations with menus incorporating sustainable, seasonal, and local ingredients into innovative dishes. In the process, they are making The Loren a culinary destination. 

Located at ocean level, The Pink Beach Club is a breezy, open-air destination celebrating uninterrupted views of the Atlantic Ocean from all angles. Known for its elevated service levels and staying true to our culinary mission, our Executive Chef has hand crafted each menu individually, allowing our Guests to enjoy all three meals of the day, served right at the water’s edge.

For those who unfortunately cannot make it out to enjoy the scenery, let The Loren do the cooking tonight! Enjoy the very best of our culinary highlights from the comfort of your home. With our new take-out menu, one can indulge in our featured dishes like Lionfish Gnocchi and Herb Grilled Hangar Steak.


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Open Daily
Restaurant: 7am to 10pm 
Bar: 11am to 10pm

Kindly note that menus are subject to change based on availability. 

Newly renovated, the Marée Lounge sets an intimate scene for hotel guests and members to chill out and cool off in a clean, contemporary space.

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Open Thursdays – Sundays 6:00pm – 12:00am

The Private Dining Room at Maree

For an unforgettable meal that is guaranteed to impress, Marée boasts an elegant Private Dining Room. The space within Marée seats 10 people and has its own designated Team of Hoteliers.

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Culinary Philosophy

Chef Tim Sullivan and his team insist on using only the highest-quality ingredients in every dish. From the origins of the spices used and the methods by which they are ground to the source of each and every vegetable and fruit—whenever possible, local—no detail is overlooked. The Loren’s culinary teams works with a variety of fishermen and small-scale farmers to source ingredients for the resort’s restaurants. The snapper on your plate at dinner was quite likely swimming in the Atlantic that same afternoon.

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