A kitchen that listens to the island
The fish arrived this morning. The sun sets in an hour. Your table is ready
The reason locals drive north
Seasonal menus that change with what the fishermen bring in. A chef who fishes off the same dock. A tableside Caesar that Edgar turns into a performance
Where the sun goes down
The lagoon turns gold. The DJ starts. A mojito appears. The only rooftop on the island where you watch the sun disappear into the water
The afternoon belongs to you
Freshly squeezed organic juices. A cocktail list the bartenders know by heart. The pool on one side, the beach on the other. No reason to move until the sun tells you to
What stays with you
We caught a mahi mahi and the restaurant made us ceviche. Then they prepared the fish three ways. The mango sauce was one of the best sauces I have ever tasted
Catch-to-plateEdgar shows up with his cart and starts off with a quiz about the origins of the Caesar Salad. Then went through each ingredient as he prepared it. The salad was delicious
Tableside CaesarThe highlight of our vacation was the candlelight dinner on the beach and the amazing 4-course dinner prepared by the chef. It was truly an incredible evening
Private beach dinner
Tiki torches in the sand. A table for two or twenty. The chef prepares a bespoke menu. The only sound is the surf
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