Hillsboro Beach Resort has 99 beautifully appointed guest rooms, studios and suites. Some suites offer partial or full ocean views, a private balcony, a separate bedroom and a private bathroom, and some rooms at the resort have ocean views. All bedrooms have luxury linens, rainfall showerheads, terrycloth bathrobes and slippers, exclusive toiletries, LaVazza coffee and tea maker, 4k 55 inch smart TV, Wi-Fi, mini-fridge and more.
With open concepts and modern artwork created by award-winning artist David Paul Kay, along with beach views and a feeling of space, the oasis offers laid-back comfort and modern luxury. An oceanfront pool is nestled between the resort and the soft sands of South Florida. A gym is equipped with a Troy barbell rack, Star Trac treadmill, total elliptical trainer, medicine balls, resistance bands, mats, commercial TRX straps, bag Muay Thai and a couple wall. The resort offers a ballroom with floor-to-ceiling windows overlooking the waves of the Atlantic Ocean. Free paddleboards, kayaks and beach cruise boats are available for everyone’s enjoyment along the Intracoastal Waterway. Valet parking with entry and exit privileges is available for $ 25 per night.
Located 40 minutes from Palm Beach International Airport and Fort Lauderdale-Hollywood International Airport, as well as just 20 minutes from Boca Raton Executive Airport, the resort is a convenient stay between major cities from South Florida. Close to highly desirable neighborhoods, guests can visit some of the city’s best dining and shopping options at Fort Lauderdale’s Las Olas or Boca Raton’s Mizner Park. Additionally, the resort has a convenient intracoastal dock space for boats up to 40 feet located in front of the property on the Intracoastal waterways.
Guests can enjoy the internationally inspired restaurant, RoÃ, which is scheduled to open in November. Chef Jason Antolak will provide a vibrant dining experience with handcrafted cocktails, upscale cuisine and an outdoor beachfront patio. The menu will include local specialties like white clams with slices of Florida orange dipped in cream. cool and a Funky Buddha beer broth; beef tenderloin served on a bed of potatoes with duck fat and roasted cipollini onions; and scallops served on vodka-beets and mashed corn, sandwiched between crispy glass chips and garnished with gremolata.