The Ultimate Epicurean Festival

Anguilla Culinary Experience 2025

Embark on a gastronomic journey that invites you to explore the rich heritage of Anguilla. Known as the Culinary Capital of the Caribbean, Anguilla brings back its fourth annual Anguilla Culinary Experience (ACE), the island’s only destination-wide food and wine festival. This year we invite you to kick off ACE 2025 at the “Taste the Magic of Malliouhana” opening party, with an elevated celebration at Bar Soleil overlooking the most iconic views of Meads Bay.

April 30 – May 4, 2025

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Malliouhana’s ACE Itinerary

Taste the Magic of Malliouhana | Opening Night Party

Wednesday, April 30

Kick off the festival at the ACE 2025 opening night party, Taste the Magic of Malliouhana. Indulge in an elevated evening at Bar Soleil overlooking its iconic two-tiered pool terrace with glorious views of Meads Bay. Feast your way around tantalizing food stations featuring mouthwatering creations by Malliouhana’s renowned Culinary Dream Team as you sip your signature welcome cocktail and curated drinks. Celebrate into the night under the stars with your fellow foodies and live entertainment.

7 pm – 10 pm
Bar Soleil
160++ per person

Celestial Stargazing & S’mores at Leon’s

Saturday, May 3

Enjoy an out-of-this-world celestial event for all ages that will take you on a stargazing experience like nowhere else on Earth. Explore the universe one pixel at a time, capturing the wonders of the stars through the lens of technology with the Unistellar Odyssey Pro telescope, while savoring delicious s’mores at Leon’s at Meads Bay.

7 pm – 9 pm
Leon’s at Meads Bay
$65++ per person
Limited Spacing | Seating for up to 20 guests

Celestial Stargazing – Odyssey Pro Telescope

A Special Sunday Funday at Leon’s

Sunday, May 4

Make your way over to toes-in-the-sand, beach bar and restaurant Leon’s at Meads Bay for an ACE edition of the resort’s popular ‘Sunday Funday.’ Enjoy a festive evening with live entertainment, hand-crafted tropical cocktails and delicious island-inspired fare curated by Head Chef Kelston “Sweets” Connor and Culinary Director Chef Kerth Gumbs.