Owners Paolo Polloni and Andi Marcher spared no expense in creating a smart beachfront trattoria that wouldn't be out of place in L.A. Everything was handpicked, from the wine wall of more than 3,000 international bottles to Murano glass fixtures, arty blown-up photographs, leather banquettes, and a curving onyx-top bar. Chef Frederico Destro delights in unorthodox pairings, all gorgeous. Tuna is served with pea pesto, wild rice, and Scotch bonnet aioli. Hudson Valley foie gras knits poached apple with sherry reduction and onion fondue. Homemade pastas like pumpkin ravioli in drawn thyme butter also shine, but the standout is a whole Mediterranean striped bass baked in salt crust.
Caribbean Club, 871 West Bay Rd., Seven Mile Beach, Grand Cayman, KY1-1206, Cayman Islands