Slightly off the beaten path, this chic eatery is definitely an "in" spot. The chef gives haute international dishes tropical panache. Starters include chayote stuffed with prosciutto and corn tamales with shrimp in a coconut sauce. Half the entrées are seafood dishes, including pan-seared tuna with a ginger sauce and red snapper served over spinach. The ginger flan is a must for dessert. Works by local artists add to the sophistication of the dining room.
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