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. Credit his farm-to-table "contemporary Caribbean cuisine" and the solid relationships he's developed with local purveyors, farmers, and fishermen. Start your evening with fresh in-season fruits (guava, mango) in O'Hara's take on the classic Bellini. Segue into sashimi of the day or pork belly in Asian barbecue glaze, beautifully counterpointed in taste and texture by pickled red cabbage. The 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 a couple of appetizers or such tasty tapas as oxtail spring rolls with island spiced coleslaw and tomato-chipotle salsa or chickpea fritters accompanied by vibrantly hued local sun-dried cherry tomatoes, beetroot puree, and spinach.