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St. Kitts restaurants range from funky beachfront bistros to elegant plantation dining rooms (most with prix-fixe menus); most fare is tinged with the flavors of the Caribbean. Many restaurants offer West Indian specialties such as curried mutton, pepper pot (a stew of vegetables, tubers, and meats), and Arawak chicken (seasoned
St. Kitts restaurants range from funky beachfront bistros to elegant plantation dining rooms (most with prix-fixe menus); most fare is tinged with the flavors of the Caribbean. Many restaurants offer West Indian specialties such as curried mutton, pepper pot (a stew of
St. Kitts restaurants range from funky beachfront bistros to elegant plantation dining rooms (most with prix-fixe menus)
St. Kitts restaurants range from funky beachfront bistros to elegant plantation dining rooms (most with prix-fixe menus); most fare is tinged with the flavors of the Caribbean. Many restaurants offer West Indian specialties such as curried mutton, pepper pot (a stew of vegetables, tubers, and meats), and Arawak chicken (seasoned and served with rice and almonds on breadfruit leaf).
What to Wear. Throughout the island, dress is casual at lunch (but no bathing suits). Dinner, although not necessarily formal, definitely calls for long pants and sundresses.
This stylish restaurant occupies an old Creole home whose charming enclosed patio offers lovely views of Basseterre and the bay. The interior lounge is even more conducive to romantic dining—with cushy sofas, patterned hardwood floors, porcelain lamps, and African carvings—and the ambitious menu reflects co-owner-chef Alexander James's peripatetic postings: crispy fried Brie, spring rolls with plum dipping sauce, mahimahi with a cheese-and-basil crust, teriyaki-glazed tiger shrimp.
The cuisine at this beachfront beauty references the Caribbean's melting pot of African, French, English, Iberian, Asian, and Dutch influences. But the kitchen and barefoot-chic bar, which is open daily and serves light snacks, also adopt a locavore philosophy, sourcing as much as possible from Kittitian farmers and fishermen (who might troop through the restaurant with 30 just-caught snapper). Hibiscus lovers enjoy the spirits made on-site with local sorrel found throughout the drink menu. Lunch is considerably cheaper and more island-flavored, albeit often overrun by cruise ship passengers.
Imagine a semi-alfresco cathedral of raw limestone coral overlooking a sandy, palm-fringed crescent: that's this ritzy Christophe Harbour beach club (open to nonmembers for dinner only), whose soaring interior contrasts a curved exhibition kitchen, streamlined bar stools, and abstract pendant lamps with sea fans and driftwood, antique settees, and 19th-century black-and-white photos of island scenes. The kitchen similarly combines tradition with innovation, juxtaposing textures, flavors, and colors so that even "traditional" fare like conch fritters is goosed with pickled ginger, passion-fruit coulis, and swirls of jerk mayo. The wine list features some surprising bargains, especially among white varietals, and you can finish your meal in style with one of a dozen aged rums.
At this ultra-stylish restaurant, which unfurls sensuously down South Friar's Bay, more casual lunches take full advantage of the beachfront setting, with white tents and hedonistic beach beds (often overflowing with cruise ship passengers). But nighttime is truly spectacular, as outdoor fiber-optic fountains enhance the visual flair of the vast, sleek-but-not-slick interior, replete with eat-in wine cellar and tile-and-layered-wood sushi bar. Sterling starters include the creative maki rolls. Seafood such as herb-marinated grouper in caper cream is masterfully executed; nothing at Carambola is overcooked. The sole letdown is the wine list. Although it's the island's largest, it lacks imagination; however, the by-the-glass selections are at least reasonably priced.
The pool area of Horizons Villa Resort is transformed into a stylish eatery thanks to smashing ocean views, potted plants, serenading tree frogs, and elegant candlelit tables. Jamaican chef Verral Marshall fuses ultra-fresh local ingredients with global influences. Artfully plated, most dishes are more along the lines of what you'd find at a steakhouse (grilled ribeye), but the Caribbean portion of the menu is where dishes shine, like the curry chicken with pineapple and coconut.
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