Blue Marlin

Blue Marlin Review

The setting here is reminiscent of a fantasy island in the South Pacific, with dining beneath a palapa (an open-sided structure with a thatched palm roof) on a pier that sits over the Caribbean's gentle waters at the Sanctuary Cap Cana. The Blue Marlin's own small fleet of fishing boats harvests the waters daily for fresh catch, which are among the most popular menu items. Fish specialties come from the island and around the world—Mexico, Peru, and Spain—with many dishes from the Pacific Rim. Appetizer examples include Caribbean lobster cakes and Asian calamari rolls with sweet-and-spicy chili sauce and cilantro. Symbols on the menu indicate if an item is healthful, vegetarian, or vegan. Lobster and other high-ticket seafood items do come with a supplement if you have the A-I plan. The executive chef, a French Canadian, elevates lunch offerings with innovations such as wasabi or spicy chipotle mayonnaise. (Nonhotel guests are welcome at this and all of the Sanctuary's fine restaurants, but they must make reservations to pass through the security gates.)