This quietly hip spot plays up an aquatic theme with indigo glass fixtures, black-and-white photos of bridges and waterfalls, and cobalt-and-white walls subtly recalling foamy waves. Its young, international chefs emphasize seafood, preparing regional dishes from around the globe with a Caymanian slant, albeit emphasizing Italian specialties. Thai ceviche with kaffir lime and coconut milk and tuna tartare with avocado brunoise, white truffle oil, and sweet and sour sauce burst with flavor. Superlative pastas include lobster-shiitake-mascarpone ravioli with chive butter sauce. Presentation is painterly throughout, and authentic gelatos cap off the meal. Wine selections from lesser-known regions often represent good value, with 20 offered by the glass; the bartenders also creatively pair cocktails and food. Free tapas at happy hour and the CI$19.95 three-course lunch menu are steals.