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 verandah, is owned and lovingly overseen by Lisa Gumbs, a descendant 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 bakery upstairs, and with a day's notice you can enjoy a slow-roasted whole chicken from that oven. Be
sure to save room for the incredible desserts. The exceptional 15,000 bottles of wine are are stored in a "cellar" made from 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. The no-cell-phone rule means quiet conversations. At this writing there is a shuttle service between West End hotels and the restaurant.
Jun 24, 2007
The coolness of the old plantation with the ceiling fans reminded me of being somewhere in Casablanca. The menu is an interesting Indian twist on island staples. My wife had an excellent tandori brushed chicken and myself and excellent mahi mahi with a coriander dusting and with the wonderful rice and peas side. If you're looking for a unquiely situated spot that isn't the usual island fare, try Koal Keel. A little expensive, but really, what higher
restaurant on Anguilla isn't?