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Coyaba Restaurant, Providenciales, Turks & Caicos
This posh romantic restaurant known for its guava-and-tamarind barbecue ribs and coconut shrimp tempura. Chef Paul Newman uses his culinary expertise for the daily-changing main courses, which include exquisitely presented dishes such as crispy, whole, yellow snapper fried in Thai spices. One standout is lobster thermidor in a Dijon-mushroom cream sauce.
Contact Information
Contact Information
- Address: Off Grace Bay Rd., beside Caribbean Paradise Inn, Grace Bay, Providenciales
- Box 459, Providenciales, Providenciales, Turks and Caicos Islands
- Phone: 649/946-5186
The Cliff, Barbados
Reservation is hard to come by, hence you have to reserve seating from at least 1 week in advance. The prix-fixe menu will set you back $125 per person for a two-course meal (starter–main course or main course–dessert) or $150 per person for a three-course meal.
Steep steps hug the cliff on which the restaurant sits to accommodate those arriving by yacht, and every candlelit table has a sea view. Starter suggestions include smoked salmon ravioli with garlic sauce or grilled portobello mushroom on greens with truffle vinaigrette; for the main course, try Caribbean shrimp with a Thai green-curry-coconut sauce, veal chop with amustard-and-tarragon sauce, or red snapper fillet on a baked-potato cake. Dessert falls into the sinful category, and service is impeccable.
Contact Information
- Address: Hwy. 1, Derricks, St. James
- Phone: 246/432-1922
- Website: www.thecliffbarbados.com
- Location: West Coast
Boston Jerk Centre, Port Antonio, Jamaica
To enjoy the best Jamaican jerk in the place where it was invented, the simple beach huts of the Boston Jerk Centre are the place to head. Stroll up to the open pits, fired by pimento logs and topped with a piece of corrugated roofing metal, and order meat by the quarter, half, or full pound; chicken, pork, goat, and fish are top options
Blue by Eric Ripert, Cayman Islands
Located at the famous Ritz Carlton, Grand Cayman,Blue by Eric Ripert is the best restaurant, brought to you by one of New York's finest chefs. Choose from a regular three-course or the chef's hedonistic tasting menu (with or without wine pairing). Many dishes are clever improvisational riffs on the mother restaurant (New York's celebrated Le Bernardin), using the island's natural bounty. Conch ceviche trio recalls the famed fluke version, and the tribute to the great Bernardin tuna foie gras adds Cayman sea salt)
he sensuous counterpoint of flavors, textures, even colors is unimpeachable, as in sautéed kingklip with avocado-coconut cream, sunflower sprouts, and lime sauce vierge; sautéed ocean yellowtail in bourbon-lime-guajillo-pepper broth with mango-jalapeño salad; or melt-in-your-mouth chocolate mousse with caramelized banana, mango-saffron sauce, and cocoa sorbet. The vast wine list offers big names but also showcases hot new regions and lesser-known varietals that offer quality and comparative value.
Contact Information
- Address: Ritz-Carlton Grand Cayman, West Bay Rd., Seven Mile Beach, Grand Cayman, KY1-1209
- Phone: 345/943-9000
KoalKeel, Anguilla
Dinner at KoalKeel is a unique culinary and historic treat not to be missed on Anguilla. Originally part of a sugar and cotton plantation, the restaurant, with its beautiful dining veranda, is owned and lovingly overseen by Lisa Gumbs, a descendent of the slaves once housed here. A tour of the history-rich buildings is a must. A 200-year-old rock oven is used in the on-site bakery upstairs, and with a day's notice you can enjoy a slow-roasted whole chicken from that oven. It is also used to delightful effect in the East Indies meets West Indies menu, which includes treats like tandoori-spiced lamb, spiced vegetable samosa, and tandoori roasted shrimp spring rolls. Be sure to save room for the incredible desserts. Wine lovers take note of the exceptional 15,000-bottle wine cellar, in an underground cistern. Anguilla's savvy early risers show up here for the fresh French bread, croissants, and pain au chocolat, which are sold out by 9 am.
- Address: Coronation Ave., Box 640, The Valley, AI2640
- Phone: 264/497-2930
- Website: www.koalkeel.com
- Location: Anguilla
Le Tastevin, St. Martin
In the heart of Grand Case, Le Tastevin is on everyone’s list of favorites. The attractive wood-beamed room is the "real" St. Martin style, and the tasty food is enhanced by Joseph, the amiable owner, who serves lunch and dinner every day on a breezy porch over glittering blue sea. The menu changes frequently and includes fusion treatments of local ingredients such as mahimahi in a pineapple-tomato sauce, and rack of lamb with glazed garlic and rosemary.
Contact Information
- Address: 86 bd. de Grand Case, Grand Case, 97150
- Phone: 590/87-55-45
- Website: www.letastevin-restaurant.com
- Location: St. Martin
The Verandah, Trinidad
Owner and hostess Phyllis Vieira has been hosting diners since the 1980s and prides herself on her "free-style Caribbean" menu, which is one of the best-kept secrets on the island. But the reasonable prices and consistently excellent cuisine make this a secret we can no longer keep. The open verandah, interior, and courtyard of this beautiful gingerbread-style colonial house provide a suitable setting for the menu, which changes weekly and is brought to you on a blackboard by the attentive, white-garbed staff.
- Address: 10 Rust St., St. Clair, Port of Spain, Trinidad
- Phone: 868/622-6287
Iguane Café, Guadeloupe
Iguanas are indeed the theme here, and you can spy them in unexpected places—juxtaposed with antique cherubs and driftwood mirrors. The new salon seating for cocktails has a residential feel, with basket-weave rattan furniture and hot-pink accent pillows. Unquestionably original cuisine with Asian, Indian, and African influences is chef Sylvain Serouart's trademark. Some "bistronomique" creations are served on slate plates. The menu is always evolving, yet some innovations don't always taste quite as good as they look. A sure thing is the foie gras with vintage rum and a compote of papaya and tamarind. If it's available, move on to the fishermen's casserole filled with tuna, red snapper, scallops, shrimp, and mussels. Desserts are little marvels, such as the perfect dark-chocolate ganache—even better when it's one of a trio. If you come on a Saturday night, you may get live entertainment, too, for your money (and, yes, Iguane is pricey). A three-course lobster menu is €51, and a lavish menu degustation costs €79.
- Address: Rte. de La Pointe des Châteaux, ½ mi (¾ km) from airport, St-François, Grande-Terre, 97118 | Map It
- Phone: 0590/88-61-37
- Website: www.iguane-cafe.com
- Location: Grande-Terre
Banana Tree Grille, St. Thomas
The eagle's-eye view of the Charlotte Amalie harbor from this breeze-cooled restaurant is as fantastic as the food. Linen tablecloths, china, and silver place settings combine with subdued lighting to create an elegant feel. To start, try the "seafood cocktail" of lobster, shrimp, scallops, and squid marinated in a savory herb vinaigrette. The signature dish here—and worthy of its fame—is Chef Patrick Bellantoni's New York sirloin seasoned simply with olive oil and garlic and grilled to order. Arrive before 6 pm and watch the cruise ships depart from the harbor while you enjoy a drink at the bar.
- Address: Bluebeard's Castle, Bluebeard's Hill, Charlotte Amalie, St. Thomas
- Phone: 340/776-4050
- Website: www.bananatreegrille.com
- Location: Charlotte Amalie
Le Ti St. Barth Caribbean Tavern, St. Barthélemy
Chef-owner Carole Gruson captures the funky, sexy spirit of the island in her wildly popular hilltop hot spot. We always come here to dance to great music with the attractive crowd lingering at the bar, lounge at one of the pillow-strewn banquettes, or chat on the torch-lighted terrace. By the time your appetizers arrive, you'll be best friends with the next table. The menu includes Thai beef salad, lobster ceviche, rare grilled tuna with Chinese noodles, and the best beef on the island. Provocatively named desserts, such as Nymph Thighs (airy lemon cake with vanilla custard) and Daddy's Balls (passion-fruit sorbet and ice cream) end the meal on a fun note. Around this time someone is sure to be dancing on top of the tables. There's an extensive wine list. The famously raucous full-moon parties are legendary.
- Address: Pointe Milou, 97133
- Phone: 0590/27-97-71
- Website: www.letistbarth.com
- Location: Pointe Milou
