When you stay at Pink Shell Beach Resort and Marina in Fort Myers Beach, you'll be on the beach and within the vicinity of Sanibel Island Lighthouse and Dunes Golf and Tennis Club. This beach resort is within the region of Lovers Key State Park and Sanibel Historical Village and Museum.
Make yourself at home in one of the 235 air-conditioned rooms featuring kitchenettes with refrigerators and microwaves. Rooms have private balconies. Complimentary wireless Internet access keeps you connected, and cable programming is available for your entertainment. Conveniences include safes and coffee/tea makers, as well as direct-dial phones with voice mail.
Rec, Spa, Premium Amenities
Pamper yourself with a visit to the spa, which offers massages, body treatments, and facials. If you're looking for recreational opportunities, you'll find an outdoor pool, a steam room, and a fitness facility. Additional features include complimentary wireless Internet access, concierge services, and supervised childcare/activities.
Satisfy your appetite at one of the resort's 2 restaurants. Relax with your favorite drink at a bar/lounge or a poolside bar.
Business, Other Amenities
Featured amenities include a business center, express check-out, and dry cleaning/laundry services. Free self parking is available onsite.
With sautéed gator, housemade crab cakes, and coconut french toast, Sanibel Cafe doesn’t let guests forget that they’re dining on a tropical island. This selection continues the tradition of homestyle cooking that the café established when it first opened in 1978 as the Pancake and Omelette House. This stage of its life ended in 1984, and, like a butterfly emerging from its cocoon, the eatery reopened as Sanibel Cafe. For more than two decades now, Sanibel’s kitchen has been keeping diners coming back with savory island-inspired cuisine for both breakfast and lunch.
In addition to signature items such as sautéed gator, morning diners fork into more traditional eats such as strip steak escorted by hash browns and stacks of pancakes that diners can scarf down or transform into smiley faces to convey the exact level of their happiness. At midday, the kitchen begins piling burgers and sandwiches with country-fried steak, charbroiled beef patties, fried shrimp, and grilled fish. Just like its seafood-laden kaiser rolls, the café’s decor pays tribute to its tropical location: joining hanging plants and cerulean pendant lamps, one-of-a-kind tabletops feature intricate patterns of fossilized seashells handpicked and patterned by artist Sue Stephens.
Captiva Cruises’ Cabbage Key lunch cruise ferries midday mariners to one of Florida’s oldest and most secluded cays. During the approximately one-hour voyage, the ship’s omniscient narrator entertains easily distracted ears with tales of the island’s supposed inspiration of Jimmy Buffet’s hit song Cheeseburger in Paradise, as well as the less popular Hot Dogs in the High Seas. After arriving at Cabbage Key or Useppa, guests get two hours to explore, during which they can navigate the short nature trail or climb atop a water tower to snap panoramic pictures of the seascape. The island’s inn and restaurant, built in the 1930s by the family of playwright and novelist Mary Roberts Rinehart, lets diners refuel and tempts tourists short on tip money with autographed dollar bills taped to the walls and ceiling. Due to its lack of beached berths, swimming and shelling are not permitted on Cabbage Key.
The Caribbean Pearl's staff deftly crafts island-influenced dishes and libations with fresh MSG- and preservative-free ingredients. Enticing smells fill the thatched-roof patio and envelop the welcoming tiki bar, increasing appetites. The extensive menu showcases tapas, sandwiches, and signature entrees. Guests can demonstrate a belief that sharing is caring by opting for small plates ($7–$15) such as the Bahamian conch fritters with raspberry-chipotle sauce, which sound like the ocean when held to the ear and taste like delicious seafood when fed to the ocean ($10). Banana and panko encrust the signature grouper Caribe, which braves its crème-de-banana flambé to repose on a bed of island rice, nestled beneath a frizzled sweet-potato garnish. The jerk-marinated free-range chicken, accompanied by a coconut-curry aioli, delights taste buds in either half portions ($13) or full portions ($18). A gorgonzola cream sauce shines atop the grilled 6-ounce Black Angus filet mignon, enhancing the steak's flavor and attractiveness to mates ($25).
Taste buds do the talking when it comes to making a burger, chicken sandwich, or grilled cheese at Cheeburger Cheeburger. That’s because customers, rather than cooks, design what's for dinner. After selecting a base—whether an all-natural Angus burger, a chicken breast, a Gardenburger veggie patty, or a type of cheese—customers deck it with their choice of more than two dozen complimentary toppings such as roasted red peppers, steak sauce, and chopped garlic. Customers can also tailor meals to their appetites, as the beef patties range from a modest quarter-pound to the Famous Pounder Burger, a full-pound behemoth that memorializes those who finish it with a picture on the wall.
Customers can also build their own salad or garden diorama with a choice of salad fixings. Freshly cut fries and onion rings round out entrees. For dessert, customers can blend Edy’s Grand ice cream with syrup and candies to create 1 of 1,258,000 possible shake flavor combinations. Thanks to its neon color scheme and oldies music, the restaurant brims with a vintage ambiance.
The beach jumbo slice at Sharkie's Pizza and Sidewalk Cafe is jumbo in more ways than one. With a Chicago-style depth, the slice makes up one quarter of an 18-inch pie, holding a gooey field of cheese on a crisp crust. That combo, along with 10 available ingredients, helped Sharkie's Pizza and Sidewalk Cafe earn the title of Best Pizza at the 2013 Taste of the Beach.
Beach cuisine might be the best way to describe Sharkie's offerings. Whether at 8 a.m. or 2:30 a.m. the restaurant dishes up eats capable of fueling a day of surfing or a night of sleep-surfing. Traditional slices complement the jumbo slices, which in turn balance a menu of pizzeria classics, such as Philly-style cheesesteaks. Also available are Mexican specialties such as tortas—an amalgamation of a burrito and a hamburger that's more appetizing that combining the two in a blender. In the morning, the restaurant switches gears again to dish up European-inspired breakfast classics such as croissants and Belgian waffles.