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 sesame-crusted black tiger shrimp with sweet chili sauce, homemade goat cheese-and-spinach ravioli in Parmesan cream (perhaps accented by cilantro), or fresh-baked mozzarella and pear on brioche over locally grown hydroponic lettuce in cranberry vinaigrette. Worthy if less-innovative main courses include roast pork loin in apple-merlot sauce or blackened red snapper in mango coulis. There's always a fine vegetarian choice such as curried local okra, fire-roasted peppers, and chickpeas. Finish with tropical variations on classics such as ginger crème brûlée.
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