Originally part of a sugar and cotton plantation, KoalKeel is owned by descendants of the slaves once housed on this very site. A tour is a high point of any meal here, as the buildings are rich in history. A 200-year-old rock oven is used by the on-site bakery upstairs. With a day's notice, you can enjoy a whole chicken that has been slow-roasted from the inside. The menu features a combination of classic French and West Indian specialties. Start with goat cheese baked in puff pastry in a pool of honey vinaigrette; then continue with rack of lamb served with pumpkin gratin or veal chop in a rosemary sauce with caramelized shallots and truffled mashed potato. Be sure to save room for the incredible desserts made by pastry wizard Geraud Lavest, inventor of wonders like ginger streusel, a sweet cake with caramel and spiced roasted apricots, or warm milk-chocolate tart served on a sugar-almond crust. 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 that are sold out by 9 AM.

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