Fodor's Expert Review Abacus

This handsome Camana Bay hangout, once more notable for its stunning decor (witness the smoked glass-and-cast-iron chandeliers), has been transformed into a foodie mecca by Executive Chef Will O'Hara. His farm-to-table "contemporary Caribbean cuisine" and solid relationships with local purveyors, farmers, and fishermen attest to his success. Start your evening with fresh in-season fruits in O'Hara's take on the classic Bellini (guava, mango). Segue into sashimi of the day or pork belly in Asian BBQ glaze beautifully counterpointed in taste and texture by pickled red cabbage. Daily market-inspired catch might be mahimahi over roasted local pumpkin drizzled with Cayman honey, allspice, and thyme. You can also make a fine meal from such appealing appetizers as oxtail spring rolls with island spiced coleslaw and chili dip or chickpea fritters accompanied by vibrantly hued local sun-dried cherry tomatoes, beetroot puree, and spinach.