Lucia's menu is comprehensive and contemporary; billed as Caribbean Fusion cuisine, the new Italian chef might put his own accent on some items. The setting is as artistic as a gallery—befitting its location within Casa Colonial, a refined boutique hotel. Picture orchids galore, crisp white linens, and attentive waiters in white guayabera shirts. Guests love the one-of-a-kind appetizers, like the Tris-Viche, a ceviche of Chilean sea bass, tuna, and lobster. A main course might be a grilled breast, crispy leg confit, and foie gras served with rum-mango sauce and mashed pumpkin. Carnivores with more basic tastes can order an Angus filet. The molten chocolate volcano with vanilla ice cream is the dessert you want. When the digestif cart is rolled over, be daring with a Brunello grappa or the local Brugal Unico rum, and look through the glass wall to the orchids clinging to the trees and the tropical mangrove garden. It's the good life at Lucía.