Dubbed the “Nature Isle of the Caribbean,” Dominica feels like a living, breathing paradise—still being shaped by the earth beneath it. Steam rises from Boiling Lake, the world’s second-largest hot spring, a reminder that this youngest of the Lesser Antilles is geologically alive.

Jagged mountains plunge into verdant rainforests, where dramatic waterfalls spill into emerald pools and black sand beaches curve quietly along the shore.

Culture here is warm and layered: European and African influences mingle with the traditions of the Kalinago, the Caribbean’s last community of pre-Columbian Carib people.

On a plate, Dominica’s flavors are comfortingly simple—cassava bread, rice and peas, stewed chicken and beef and fish both fried and stewed—each bite rooted in island life.

Every turn on Dominica feels like a discovery: hidden trails, secret swimming holes and landscapes that remain deliciously untouched. It’s a place that surprises and delights, again and again.