With a diverse, close-knit staff and extensive market research, the new Three Waters Resort at MM 84 in Islamorada worked hard to hit the mark and raise the bar.
The inspiration covers all the different aspects so guests can have a different experience wherever they go.
“The upgrades at Three Waters Resort reflect innovation and a deeper connection to our Islamorada roots,” said Sarah Crisafulli, complex director of marketing. They also remodeled and reimagined the former Pelican Cove, making it a more inclusive part of Three Waters as The Cove.
Remodeled rooms incorporate a beachy deco feel. The pool area, which is for resort guests only, offers Kokomo’s restaurant and Lucky Twist ice cream. The Cove also has its own poolside food.
“Getting room service is also convenient for many of our guests,” said food and beverage director Juan Morales.
Three Waters is the one place where the Atlantic Ocean, the Gulf and Florida Bay all come together.
Not only did Three Waters upgrade, remodel and increase the number of restaurants on the property to nine, but experiences such as an arcade were added. The arcade is open to the public and located across from Islamorada Pizza and next door to Starbucks.
There’s also a complimentary afternoon rum tasting in the main lobby and the popular Rum Runner water taxi. Guests can grab a drink and then take a 30-minute ride to sister properties La Siesta and Amara Cay, where they can relax and enjoy a different beach, pool or restaurant. The hours are 9:30 a.m., about noon, and about 3 p.m. — weather permitting.
The docks and marina also offer slips to pull a boat in and enjoy a cocktail and bite at the remodeled Tiki Bar, new Mercado Morado or Little Limon. The fresh options surpass typical “resort food.”
Other resort amenities include watersports with Spray Watersports, dive and scuba trips, fishing charters for offshore and backcountry, Abel’s for bait, tackle and sundries and an island resort boutique.
If you have children, besides the kid-friendly menus, pool, beach and booking a fun fishing charter, the resort has increased the activities available — foam parties on the beach, water balloons, tie dye, bikes and more.
What about the locals?
“We want locals at our resort and restaurants,” said Crisafulli. “Locals can enjoy 15% off food and drink at Tiki Bar, Mercado Morada, Little Limon, Islamorada Pizza Co. and Kindler. We recently introduced beach passes and cabana rentals on ResortPass for locals. We also introduced a summer offer, ‘Locals Back at the Isle — Summer at Three Waters,’ so Monroe County residents can enjoy a staycation at Three Waters.”
“Our Conch Card (presented upon arrival through the main gate or at the front desk) is just one of many ways we are trying to re-integrate into the community,” said Scott Dawson, vice president of Islamorada Resort Collection. “And Kindler is such a unique addition. It offers something different than what you typically find in the area.”
Speaking of Kindler, another exciting addition was the Helm to Hearth Event, which was held April 25-27. Over the three days, six Florida-based chefs celebrated the ocean’s bounty through a unique culinary experience: Charles Trexel, the executive chef of Three Waters Resort, was joined by chefs Brandon McGlamery, Asif Syed, Bryce Bonsack, Adrianne Calvo and Heidi Kabath.
The first night was a welcome reception and chef meet-and-greet at one of the beach tikis, enjoying food and one of the most spectacular ocean views in the Upper Keys. The second night included a six-course meal with wine pairing at Kindler. Dishes included everything from scallop crudo to mouthwatering cobia, lobster and burrata-filled raviolini, mustard-crusted lamb chops, and black grouper “scampi.” It was finished with an unforgettable strawberry guava almond torte. Each dish was its own culinary event for the taste buds.
Day three included an oceanside brunch across from the marina with music and live-action stations. Each chef was again available to meet and share another delicious creation alongside a mimosa bar.
Many guests also booked fishing charters with the Three Waters Resort fleet and were able to fish with the guest chefs. A portion of the proceeds benefited the James Beard Foundation and the Coral Restoration Foundation, promoting sustainable culinary practices and marine conservation. This year, the event raised $9,000.
“And next year we hope to raise a lot more money for our local charity of choice,” said Dawson.
The next Helm to Heart is scheduled for April 17-19, 2026.More information is at islamoradaresortcollection.com, on Facebook and Instagram @threewatersresort. Scan the QR code to learn more about next year’s Helm to Hearth Event.
