El Coconut

El Coconut Review

The red, black, and dark-wood interior of this high-gloss, dinner-only restaurant with giant pre-Colombian stone sculptures and a coconut tree growing through the roof feels like a lacquered Japanese bento box. Seafood is the main event, with the catch of the day—usually mahimahi—served half a dozen ways, but they also serve tenderloin, with a choice of sauces, and the classic surf and turf. The innovative jumbo shrimp or lobster in a pineapple, raisin, and ginger sauce are delicious, and the list of sauces for the fish includes the traditional Norwegian sandefjords smor (a creamy butter sauce with lime)—the owner, Katharina, is from Norway. Service is smooth and more formal than at most beach restaurants, and they have a good wine list, but the food and drink are much more expensive here than at the competition and tax and service are not included on the menu.