Turks and Caicos Islands Restaurants

Coyaba Restaurant

  • Bonaventure Crescent Map It
  • Grace Bay
  • International
  • Fodor's Choice

Published 10/01/2015

Fodor's Review

Directly behind Grace Bay Club at Caribbean Paradise Inn, this posh restaurant is in a palm-fringed setting. The nostalgic favorites here are served with tempting twists in conversation-piece crockery. Chef Paul Newman uses his culinary expertise for the daily-changing main courses, which include exquisitely presented dishes such as crispy, whole, yellow snapper fried in Thai spices. One standout is lobster thermidor in a Dijon-mushroom cream sauce. You may want to try several different appetizers instead of an entrée for dinner; guava-and-tamarind barbecue ribs and coconut-shrimp tempura are two good choices if you go that route. If you enjoy creative menus, this is the place for you. Coyoba keeps the resident expat crowd happy with traditional favorites such as lemon meringue pie, albeit with his own tropical twist. Don't skip dessert; Paul makes incredible chocolate fondant.

Restaurant Information

Address:

Caribbean Paradise Inn, Bonaventure Crescent, off Grace Bay Rd., Grace Bay, Providenciales, Turks and Caicos Islands

Map It

Phone:

649-946–5186

Restaurant Details:

  • Closed Tues. and Sept.–Oct.
  • Reservations essential

Published 10/01/2015

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Fodorite Reviews

Average Rating

May 10, 2015

Beautiful Garden Setting

My spouse and I dined at Coyaba for dinner on a Friday evening in late April 2015. About one month prior to our arrival, we requested a reservation via email, and the restaurant responded promptly with a confirmation. Coyaba is located in Grace Bay at the Caribbean Paradise Inn, which was a 10-minute (0.5-mile) walk on lighted and paved sidewalks from our hotel, the Seven Stars Resort. Coyaba is open for dinner only, every evening except Tuesday.

Coyaba is a Fodors choice restaurant. The restaurant accepts credit cards as payment. It offers semi-indoor and outdoor dining - there are no truly indoor tables at this restaurant, but there are some tables located beneath a covered roof adjacent to the bar (circulating fans keep the air moving). The remainder of the tables are spread throughout the garden, positioned beneath palm trees and amidst tropical foliage and strings of lights. Coyaba has no official dress code; however, most patrons sported resort casual wear (for example, most men wore Bermuda-type dress shorts and collared Polo-type shirts). We ordered two appetizers: the kale / seaweed salad (a huge portion of seaweed salad surrounded by crispy kale) and the scallops (served cold and cut into bite-sized pieces, accented with seaweed salad and caviar and served on actual scallop shells), and then we shared one entrée (the tandoori mahi mahi with coconut curry sauce and jasmine rice), and finished our meal by sharing one dessert (the sticky toffee pudding). Prior to our meal, the waiter delivered a glass filled with pita triangles and crudité (one celery stalk, one carrot stick, and a toothpick that held one grape tomato, and one green olive); the bottom of the glass held a white dip-like substance similar to a sweet liquidy butter. The food was tasty, and the service was good (many staff members work together to wait on each table). We enjoyed our evening at Coyaba and feel that it is a good fine-dining choice in Grace Bay.

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