Whether it's lunch poolside at a teak table shaded by a market umbrella or in the open-air dining room, it's a joy just to be in this glorious environment with its panoramic view of the sea. By night, tables are draped in white linen, and attentive waiters dressed in white guayabera shirts serve food as diverse as the international music playing in the background. Consulting chef Carlos Estevez has designed a Caribbean fusion menu that utilizes the fresh fish from the village and local produce. Shellfish—particularly shrimp—are well-utilized, either lime-marinated in cold salads or as coconut shrimp; there's also Asian-style tuna. Saturday is BBQ night with everything from hamburgers to octopus to lobster as well as a tempting lineup of vegetables and starches. It's divine, especially when accompanied by an appropriate match from the wine cooler.
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