The style of the resort is actually more Greek Mediterranean than Caribbean, with whitewashed structures sprawling down to the sea, as you might find on the Aegean. The tented Mediterraneo Cafe is adjacent to the beautiful pool area, and serves light fare at lunch and dinner, including some impressive pastas. The jewel here, however, is Santorini, an Italian-Mediterranean dining room that spills onto the patio, and, while it has a pleasantly unpretentious atmosphere, the kitchen is very serious. Rack of lamb with an oregano pesto was excellent, served with a barley cake enriched with mascarpone cheese, and spiny lobster came with a tangy Caribbean curry glaze, lemon basmati rice, roasted banana and a citrus-ginger dipping sauce that was the very soul of modern Caribbean cuisine. Much of the produce comes straight from an on-property hydroponics farm, which makes freshness key to the taste of homemade fettuccine with fresh tomato sauce scented with black truffles, and eggplant caponata with poached prawns, lemon vinaigrette and artichoke chips.
Salads here are outstanding.
Espresso, unexpectedly, is perfectly rendered. All rights reserved.