At this beloved Fajardo restaurant, Chef Myrta Pérez Toledo transforms traditional dishes into something special. Succulent cuts of meat and fish are presented in unexpected ways. A perfectly cooked flank steak, rolled into a cylinder standing on one end, has a slightly sweet tamarind sauce that brings out the meat's earthy flavors. If you're a seafood lover, start with the lime-infused red-snapper ceviche and move on to lobster medallions broiled in butter. For dessert, order the Caribbean Sun, an ice cream sundae that blends caramel, cinnamon, and chocolate toppings.