Where to dine in Caribbean

Where to Dine in Caribbean

Caribbean islands are known for their beaches, luxury villas and holiday homes and perfect honeymoon destination. But, little did people know this island paradise is also home to the delicious dishes that you won’t find anywhere else. To give you a taste on what to expect here are some places you should visit.

Curaçao The most beautiful and sensuous hotel in Curaçao has to be the Floris Suite Hotel with its equally stunning signature restaurant named Sjalotte. The beautifully prepared food perfectly blends Caribbean flavors with European creativity. The beef carpaccio will have you smiling from ear to ear, which I nominate for a must try as well as the mahi mahi. Chef specials vary day to day, and I would recommend whatever the special is every single time. Also, the menu changes weekly depending on the availability of local fare. The tenderloin "Rossini" with a generous slice of lightly sautéed duck liver on top was not only at our table, but everyone’s table in Sjalotte. If you want fine dining at café prices, this is the place to go.

Dominican Republic When you travel to the Dominican Republic, you just have to stay in Punta Cana where the Paradisus Palma Real Resort is beautifully located. They have over eight fabulous all-inclusive restaurants, but the not-to-miss dining experience here is the independent Passion by Chef Martin Berasategui. My partner and I have returned to the Paradisus Palma Real four times in two years just for this restaurant alone. One of our favorite meals is their eight-course tasting menu, which starts with an amuse-bouche of tropical fruit infused with rum and other local spirits. These colorful, tropical fruits are served on a contrasting black, shiny, marble rock. Then, a vibrant salad of passion fruit gelle with hearts of vegetables, citrus, and olive tapenade hits the table. The flavors and textures just dance on your tongue. Our third course was my absolute favorite, Dominican gandules (pigeon-peas) stew with coriander and ginger. It tasted just like my Dominican mother-in-law’s stew! Then the waiters brought slices of lobster tail, served in a velvety

cream-base broth for the fourth course. This lobster bisque was served in these miniiron cauldrons for a whimsical look. In fact, the plating on all the courses delighted us as much as the food did. The blacksquid risotto was quite heavenly as well. In fact, we’ve enjoyed the risotto so much that they gave us another serving to share. For the sixth course, we had the halibut served inside a banana leaf. The last two courses are dessert. You simply have to get the homemade Spanish-style chocolates which are peppered with hot chilies. The contrast of the sweet chocolate and the hot peppers play nicely on the palate. For the final course, we enjoyed a fruit shake of papaya, passion fruit, and carambola (star fruit) laced with Dominican rum as an after dinner cordial. It was simply one of the best gastro-tours we’ve ever had.