Chef Xavier Simon is remarkably inventive with the fresh local produce and seafood, as in his Asian-style lambi (conch) with noodles, conch lasagna, crab canneloni. Grilled lobster is a signature dish of the restaurant, and he does a lobster salad with citrus. The meat selection changes as does the vegan, no–gluten special. Contemporary dinnerware brought from France complements the menu and presentation. A lot of effort has gone into the wine menu, and the selection of a full range of aged rums from Guadeloupe. For the finale, there are some dazzling desserts, like panna cotta with hibiscus sauce. Service is on the veranda, where the night sounds of the tropics vie with jazz and French music. Guests could benefit from more selections on the menu and some feel it's too pricey.
Hotel Restaurant les Petits Saints, La Savane, Terre-de-Haut, Iles des Saintes, 97137, Guadeloupe