At one of Fajardo's most beloved restaurants, Chef Myrta Pérez Toledo possesses a talent for taking traditional dishes and making them into something special. Succulent cuts of meat and fish are presented in unexpected ways—witness a perfectly cooked flank steak rolled into a cylinder standing on one end. But what makes this dish remarkable is the 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 then move on to the lobster medallions broiled in butter. For dessert, order the "Caribbean Sun," a version of an ice cream sundae that blends caramel, cinnamon, and chocolate toppings.