Top Chef judge Eric Ripert's trademark ethereal seafood (executed by his handpicked brigade), flawless but not fawning service, swish setting, and soothing, unpretentious sophistication make this one of the Caribbean's finest restaurants. Choose from hedonistic six- and seven-course tasting menus (with or without wine pairing); there are also trendy "almost raw" and "barely touched" options. Many dishes are clever riffs on the mother restaurant (New York's celebrated Le Bernardin), using the island's natural bounty; a tribute to the Bernardin tuna foie gras adds Cayman sea salt. Sensuous options might include melt-in-your-mouth lobster with purple cauliflower and macadamia nuts in truffle butter, seared turbot with braised endive in a clam–foie gras emulsion, and spicy pineapple–passion fruit–soy milk panna cotta with tequila sorbet. The vast wine list showcases heavy hitters, hot new regions, and lesser-known varietals.
Ritz-Carlton Grand Cayman, West Bay Rd., Seven Mile Beach, Grand Cayman, KY1-1209, Cayman Islands