KoalKeel

Frommer's Review

This handsome restaurant is housed in one of the island's most historic stone houses, a former sugar plantation "Great House" from the 1790s. (Across the road you can see the oldest dwelling on the island, originally a building sheltering slaves.) When you come here, be sure to ask to see the 200-year-old oven and the rooms with lovely wooden architectural detail. Executive chef Gwendolyn Smith prepares an eclectic menu of local specialties with Asian-inspired flavors and techniques, including island pea soup and dumplings, Tandoori rock lobster, and "rice paper" snapper with Chinese vegetables in a lemon-soya sauce. Oenophiles will appreciate the 15,000-bottle wine cellar; there's also a lounge for aged rums and cigars. Pastries here are terrific; be sure to stop by the KoalKeel Patisserie one morning between 6 and 9am to get some of the French bread, croissants, or other treats available for takeout.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.