This quietly hip spot plays up an aquatic theme with indigo glass fixtures, black-and-white nautical photos, and cobalt-and-white walls subtly recalling foamy waves. The team of young, international chefs emphasize seafood, preparing regional dishes from around the globe with a Caymanian slant. Thai ceviche with kaffir lime and coconut milk and tuna tiradito (similar to carpaccio) with avocado tamarind sauce burst with flavor. Superlative pastas include buffalo mozzarella
tortelli in basil butter and lobster-shiitake ravioli with potato mascarpone sauce. Don't miss the authentic gelatos to cap your 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. Happy-hour free tapas and the CI$19.95 three-course lunch menu are steals.