Chefs come and go at this upscale, pricey restaurant/hotel, but you can usually count on creative, au courant dinners. The menu changes depending on availability of local ingredients at the airy, elegant, second-story restaurant in the trees. Think lots of seafood and a daring menu of stingray, tuna tartare, octopus salad, and shrimp brochette with coconut sauce. The rabbit is superb. For something more familiar, try the handmade pizzas. There are several vegetarian, lactose-, and gluten-free options on the menu. For dessert, there’s sometimes coconut flan. Presentation is always beautiful, and the service is efficient and friendly.