$$$-$$$$, Eclectic, Maundays Bay
Fodor's Review:
Local chef George Reid weaves culinary magic in an enchanted setting at Cap Juluca. The most coveted tables are so close to the water that you can actually see fish darting about as you dine. Reid's innovative fare features ultraluxe ingredients from around the world, and the menu includes such creations as organic heirloom tomato sampler with 28-year-old balsamic vinegar, duck confit Greek salad, house-cured duck prosciutto with foie gras, and for a major splurge, Kobe beef rib eye. There are excellent choices for vegetarians, too. A sterling wine list complements the menu (look for regular winemaker dinners). Your perfect meal could end with chocolate mousse, an aged rum, and a pre-Castro Cubano.
Member Reviews & Ratings:
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