PRICE:
Frommer's Very Highly Recommended

The building itself looks like a hut from Tahiti. It was the creation of restaurateur Gary Colt and his wife, Karin. You dine under a roof of thatched palm leaf fronds in a rough timbered structure. A crying Buddha emerges from the root of a teak tree. All this is but a backdrop for one of the best cuisines on island. Quality ingredients and first-rate dishes emerge from the kitchen, demonstrated by such dishes as a seafood napoleon with shrimp and lobster in a Madras-curry sauce or his sliced flank steak in a cabernet sauvignon-butter sauce with a side of truffle-laced mashed potatoes. You might also sample the chicken breast with a pistachio dressing, a divine marriage. Finish off with crème brûlée, a dessert specialty, although the chocolate almond tart is also sublime.

Copyright: Excerpted from Frommer's Caribbean 2009, (c) 2008, Wiley Publishing, Inc.

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