Formerly third-in-command at the renowned Jean-Michel Cousteau Resort, chef Sushil Chandra has brought his talents to the Bedarra Beach Inn. Take a seat on the balcony overlooking the pool and ocean and enjoy masterful seafood dishes at reasonable prices. Try the mahimahi in coconut milk, lemon, caper, and garlic butter or the Fijian specialty Ika Vakalolo—cooked fish in coconut milk with tomato and onion. The curries, too, are outstanding. The space is intimate, the
service casual, and the cuisine well worth diving into.