A memorable gastronomic experience is about much more than the food on one’s plate. It’s the full package - exceptional venue, ambiance, service and innovative culinary creations - that make some restaurants worth travelling for.
Words by Lindsay Thompson
Opened in 2012 this waterside restaurant takes fine dining in Grand Bahama to a new level. Deeply committed to sustainability, Chef Tim Tibbitts serves the freshest local seafood only when in season, procures meats raised without hormones or antibiotics, grinds his own beef for burgers and cures his bacon in-house. The innovative international menu is perfectly complemented by the largest wine list in Grand Bahama, and the experience is further elevated by hospitality that is second to none.
The Cliff, tops the list of leading restaurants not only in the Caribbean, but in the world. A theatrical setting on the edge of the sea, with stunning views that complement an impressive menu. Choose a table on the tiered terrace illuminated by black coral candelabras and feast on an eclectic menu of contrasting flavours and textures. Chef Paul Owens sources a first-class selection of island-fresh produce and imports only the finest international ingredients for his absolutely original dishes.
Opened in 1965, The Lobster Pot, Grand Cayman, is easily the island’s longest established restaurant. Legendary for its panoramic sea views, the restaurant serves many signature dishes created with only the freshest seafood Cayman has to offer. Chef Kerryann Burnett is skilled in her use of local spices and is hailed island-wide for her Cayman Turtle Steak and her take on the classic conch fritter. Guest favourites include the Cayman Trio, comprised of broiled lobster, grilled mahi mahi and garlic shrimp as well as the ever impressive, colossal Lobster Burger.
The Sugar Mill located on the former Rose Hall Sugar Plantation in Montego Bay is well known for its unique twist on traditional Caribbean cuisine. Chef de Cuisine Christopher Golding and his award winning team are famous throughout the region for their feature dishes of meat and seafood brochette flamed with aged rum, Crayfish Bisque and Brandade with Ackee Flan. Truly an experience of a life-time, guests are invited to pair each course with a selection of the restaurant’s widely curated selection of rare and well-aged rums.
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