Mr. Harper's Travel Guide
Over the years, we have visited the Caribbean countless times, and our experiences there have ranged from blissful to dire. On a good day, however, it is undeniably one of the most agreeable places on earth. The sun is hot but not too hot; the ...
Over the years, we have visited the Caribbean countless times, and our experiences there have ranged from blissful to dire. On a good day, however, it is undeniably one of the most agreeable places on earth. The sun is hot but not too hot; the sand and water can be world-class; and the gently insistent trade wind brings a delicious softness to the island climate. At the end of our recent extended trip, we concluded that the region is changing fast, and in many ways for the better. The Caribbean’s besetting sin used to be complacency. Its islands are so close to the United States that hoteliers once seemed to believe that they had a captive market that would continue to pay grossly inflated prices for a markedly inferior product. As stylish resorts sprang up around the globe, we began to wonder just how long the place could hope to remain in business. To be frank, there are still only a handful of Caribbean properties that compete with the best that Southeast Asia and the Indian Ocean have to offer. But in the recent past, we have observed steady improvement. Gaudy fabrics and unremarkable rattan furniture are being replaced by thoughtful interior design; the cuisine now frequently employs local ingredients and is enlivened by indigenous culinary traditions; and proper staff training has resulted in greatly improved levels of service. Somewhat belatedly, the global craze for luxurious leisure spas has become widely established. (Indeed, one surprised general manager confided that revenue from beauty treatments now exceeds that from the golf course around which his resort was originally constructed.) For decades, the prosperity from tourism has flowed overwhelmingly to coral islands such as Antigua and Barbados. Indeed, it seems that white-sand beaches are still the best guarantee of commercial success. Given current preoccupations with the environment, however, combined with an increasing preference for spa therapies over sunbathing, the green and mountainous islands of the Caribbean may finally be coming into their own as fashionable and appealing destinations.
Recommended Luxury Hotels in Caribbean
Best Restaurants in Caribbean
This restaurant has moved to the Frangipani Beach Resort on Meads Bay from its original home on Forest Bay because of uncertainty over a development project. I have always been a fan, my preferred meal being the seafood spring rolls with refreshing ponzu dipping sauce, and Anguillan grilled crayfish (little cousins to the spiny lobster).Meads Bay Anguilla http://www.strawhat.com/
A good spot for lunch, especially if you are traveling with children, is the Tiki Hut, in a delightful setting beside the marina in the enclave of Turtle Cove, just a short drive from Grace Bay. The menu is a delightful mix of Caribbean and casual. We started with spicy conch fritters and then enjoyed a mild but flavorful curried chicken, with a generous portion of sautéed vegetables and rice with beans. The younger set will enjoy the chicken fingers, ribs, burgers and choose-your-toppings pizzas.Turtle Cove Marina Providenciales http://tikihut.tc/
With minimalist interiors designed by Christian Liaigre, Le Sereno hotel does not greatly appeal to me. However, I have always enjoyed its restaurant. It remains airy and tranquil, with lovely views of the Grand Cul-de-Sac Bay, and the menu is seafood-centric. Look for starters such as a refreshing crab cake with cayenne mayo and carrot salad. Among the mains, try the grilled tuna steak nicoise style.
Jean-Claude Dufour brings his experience as chef at Eden Rock to this informal open-air establishment beside the road leading to popular Saline Beach. Some of the most delicious, eclectic dishes on the island appear on the constantly changing menu and might include mushroom ravioli with roasted shrimp, mahi-mahi with crispy polenta and an artichoke salad, and an Angus tenderloin with potatoes and Parmesan. Reservations are a must. Closed Wednesday.
Opened in December 2015 by a French architect with a passion for Japanese food, this intimate Gustavia restaurant has quickly become one of the most popular on the island. A Japanese master produces outstanding sushi and sashimi from impeccably fresh fish. Look for worldly Franco-Japanese dishes like roasted mahi-mahi fillet with mashed parsnips, or lobster ravioli with roasted wild mushrooms in a rich bisque. Closed Tuesday.
Enchanting restaurant with an interior that is stage-set perfect: The airy pavilion comes with gingerbread trim and opens into lovely gardens. Chef-owner Paul Newman’s cuisine is superb, with especially fine seafood. Among the standouts from our meal were a thick, smooth gazpacho and a perfectly cooked swordfish steak with Asian peppers. Yield to the temptation to try the Key lime pie. Closed Tuesday.Bonaventure Crescent Providenciales http://www.coyabarestaurant.com/
There comes a time when all visitors to St. Barths just do not want another grilled fillet of snapper/dorado/fish du jour. This charming spot replaced PaCrí as the most popular Italian restaurant on the island when it opened in 2008. The whitewashed cottage in Gustavia is fully enclosed and air-conditioned, perfect for a humid evening. The menu features the traditional dishes of an Italian trattoria, with pastas like the delicious house-made spaghetti with mixed seafood in a white-wine sauce, and meat dishes such as veal scaloppini in a bracing lemon sauce.
If you ever think of chucking it all to open a beach bar, be sure to read “A Trip to the Beach,” Bob and Melinda Blanchard’s tale of their lives as Vermont-based entrepreneurs who did just that in 1994. I have enjoyed innumerable happy evenings in Blanchards. The more formal dinner venue offers great shrimp and lobster cakes, and delicious blackened snapper on polenta, while the Beach Shack next door, which debuted in 2011, is ideal for an informal lunch. I greatly enjoyed my black beans and rice followed by an excellent rendition of a grilled Cubano sandwich with roasted pork, ham, Swiss cheese and a zippy chipotle mayo.Meads Bay Anguilla http://blanchardsrestaurant.com/
This open-air terrace restaurant, with panoramas of the neighboring islands of St. Kitts and Sint Eustatius, has long been regarded as one of the finest kitchens in the Caribbean. The innovative menu combines French and Caribbean traditions. Starters, for example, might include ceviche of mahi-mahi with coriander and lemongrass, lobster linguini, or beef tataki with arugula and mint with a Thai sauce. Look for main courses such as tuna steak with roasted carrots and a mango-ginger compote, or a veal chop with sage and glazed vegetables.
The one place that locals invariably recommend is Mango Reef, which is part of The Alexandra Resort, just a few minutes’ walk from The Veranda. The main restaurant has an open deck set in the dunes, which affords sweeping views of the ocean. It is a wonderful spot for lunch. The fare is casual, with pizzas, excellent salads, a fine lobster club and other sandwiches, plus the island specialty, braised oxtail! Although scarcely a light dish suitable for the tropics, I tried the latter out of curiosity and found it absolutely delicious.TKCA 1ZZ Providenciales http://mangoreef.com/
A choice dinner spot, Coco Bistro, is set in a pomegranate-red adobe-style house with a garden of towering palms. Chef Stuart Gray has fashioned a sophisticated menu that combines island and international dishes. Among the starters, the ahi tuna sashimi is excellent, served on crisp tortillas with chopped onions, tomatoes and scallions and given zip by a wasabi mayonnaise. My main course, a nicely spiced jerk pork tenderloin with a rich mango-Port reduction, ratatouille and mashed potatoes, was outstanding.Grace Bay Road Providenciales http://www.cocobistro.tc/
This stylish spot enjoys a prime location on a craggy outcrop overlooking the turquoise waters of St. Jean Bay. The inventive menu takes inspiration from cuisines the world over and is under the direction of Jean-Georges Vongerichten. Starters might include mahi-mahi crusted with spices with a sweet-and-sour jus, and a main course could be roasted local lobster tail, smoked potato mousseline and king oyster mushrooms. The view is one of the island’s best, and the bar is a fine place for sunset cocktails.Eden Rock St. Jean Bay Saint Barthélemy US$115 http://www.edenrockhotel.com/cuisine/on-the-rocks/