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The Other Side, Bahamas

The Other Side

The Bahamas

Taking glamping to exorbitant heights, The Other Side is a lavish campsite surrounded by palm trees and beaches in a secluded area of Eleuthera, the less-developed sister to Harbour Island. At first glance, the deceptive canopy-topped tents appear simplistic, but each feature hardwood floors, lofty ceilings, king-size four-poster beds and sun-powered amenities.

Set on the beachside, guests can step directly out to the lapping sea’s edge, while the hilltop Shacks instead offer far-reaching views over the ocean. The property also boasts a small, saltwater pool with complimentary snorkels and paddle boards, as well as in-room massages and beauty treatments.

Doubling as a chef, the hotel’s owner serves farm-to-table fare at the hotel’s restaurant, where fresh seafood and seasonal dishes are on offer. Embracing the relaxed atmosphere, there's an honesty bar where a mixology guide helps create a range of cocktails, otherwise a bartender is on hand to expertly quench your thirst. It's a mere seven-minute boat ride to the restaurants and shops of Harbour Island.


We love this rustic hideaway for its ability to blend sophisticated yet laidback beach life whilst remaining eco-friendly throughout, featuring its solar-powered tents and locally sourced food and drink.

OUR RATING: First Class

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There are only six rooms at The Other Side, so you’d be hard pushed to feel crowded here. Three bright and spacious tents sit on the edge of the white sand beach, encased by palm trees for extra seclusion and feature a four-poster bed, hardwood floors, wooden chaises and bathing facilities consisting of an outdoor bathtub and walk-in shower. On the hilltop and overlooking the property sit the three shacks, each with a sundeck to enjoy the view. Each room comes with Wi-Fi and air conditioning as standard.


The Other Side is on the secluded Bahamian island of Eleuthera, the less-developed sister to Harbour Island. Its remote location means access involves a land and sea transfer, giving it the hideaway feel before you've even arrived. To venture to nearby Harbour Island, where lively restaurants and bars await, a seven-minute ferry service runs between the archipelago’s ports.

Food and drink

In addition to his hotel-building skills, the owner doubles up as the chef and serves farm-to-table dishes, including freshly caught fish with mojito oil and coconut rice and peas, or filet mignon with truffle fries and salad. The menu changes with the seasons, local suppliers’ produce and what’s growing in the kitchen garden. The dining tent where all meals are served is open from 7.30am until 8.30pm, with additional desserts, breads and other snacks laid out for guests later in the evening. The hotel bar works on an honesty basis and is set aside in its own dedicated tent, decked out with antique mirrors, brass candlesticks and decorative coconuts. Guests are invited to blend their own creations, with the help of cocktail books, while an expert mixologist bartender is on hand for any novices.


Families are welcome at the property, with additional beds and baby cots added to rooms where needed. A payable babysitting service is also available, with two days’ notice and arranged direct with the hotel.

Facilities and activities

Slow island life is encouraged here, with pool-side yoga classes, paddle boarding and long deserted beaches ideal for a sunset stroll. However, guests do have the option of jumping into jungle pools, surfing, helping out in the eco-friendly campsite’s kitchen garden, or enjoying the communal games tent with a spot of table tennis, pool or battling out with board games. While there's no spa, massages and beauty treatments can be arranged from the comfort of your own room, as well as private yoga or personal training sessions.

Environmental and social responsibility

The Other Side is entirely solar powered and designed to leave little imprint on the local environment. The pool is filled with water straight from the ocean and the hotel also supports the local community through its seasonal and locally soured fare, and home-grown produce from its kitchen garden.

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