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Mark's at the Melia Review

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Mark's at the Meliá

Fodor's Review:

Hidden behind an etched-glass door, this discreet restaurant is one of the best on the island. Chef Mark French has won praise for his creative blend of European cooking techniques and local ingredients. That skill results in appetizers like terrine of foie gras with dried cherry compote and smoked salmon topped with caramelized mango. The menu changes often, but you're likely to see such entrées as plantain-crusted dorado and rack of lamb with a goat-cheese crust. The chocolate truffle cake draws fans from as far away as San Juan. This is a family-run business, so Mark's wife, Melody, is likely to greet you at the door.

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