Mount Nevis Hotel & Beach Club

Mount Nevis Hotel & Beach Club Review

Savor cocktails in the distinctive lounge (accented by sisal rugs, mosaic tiles, towering bamboo stalks, and flowers floating in crystal bowls). Then repair to the sublime open-air dining room, where a pianist holds forth on an illuminated stage by the pool with a splendid view of St. Kitts. The elegant yet light menu deftly blends local ingredients with a cornucopia of Caribbean-Continental cuisines, artfully presented by Acapulco-born chef Vicente Zaragoza. Sterling starters on the ever-changing menu might be goat cheese and fire-roasted peppers on jerk foccacia or homemade conch ravioli in tomato-basil sauce. Worthy main courses include roast Cornish hen in caper-lime beurre blanc with polenta and grilled local tomatoes, or blackened red snapper in mango gastrique. There's always a fine vegetarian choice such as fresh mozzarella ovoline and tomato stack over local hydroponic greens. Finish with tropical variations on classics such as ginger crème brûlée or passion fruit cheesecake. Vicente also runs the new, more affordable alfresco grill whose convection oven turns out marvelous baked goods in minutes.