Perched on a cliff high above the bustling harbor of Sandy Ground, chef Deon Thomas's popular and friendly eatery showcases flavorful dishes that combine local and Continental cuisine with a sure hand and a distinct flair. The verandah is pretty, and the dining room is decorated in island art. The soups stand out: try the carrot and apple or the pumpkin to start, or perhaps a refreshingly brash gazpacho topped with a basil-Worcestershire granite(sorbet). At dinner, main courses like roasted grouper curry with coconut-mango chutney as well as braised goat with fragrant rice and peas reflect local flavors, while international touches yield such dishes as oven-crisp duck with Chambord sauce or roasted rack of lamb with rosemary and eggplant tomato ragout. It's closed in summer, when Thomas cooks for lucky fans on Martha's Vineyard.
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