The hotel's airy dining room opens onto the terrace and 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 Puerto Rican-born chef Alberto Rodriguez. Sterling starters are sesame tempura shrimp with tamarind oyster sauce or salted fish cake Napoleon layered with fresh baby spinach, chorizo, and avocado salsa. Worthy if less innovative main courses include charcoal-grilled filet mignon with lentil-mushroom ragout or almond-encrusted snapper with balsamic tomato salad. Savor cocktails in the distinctive lounge (accented by sisal rugs, mosaic and painted tiles, artworks in fevered fauvist hues, 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.
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