Landhuis Daniel

Frommer's Review

Surrounded by arid scrubland, near the island's most northwesterly tip, this place was originally built in 1711 as an inn and tavern. Today, its mustard-colored facade, white columns, terra-cotta roof, and old-fashioned green-and-yellow dining room are carefully preserved and historically authentic. Menu items are cooked slowly, to order, in a setting of sea breezes and sunlight streaming in the big windows. Launch your repast with a spicy Caribbean seafood bisque. We generally order the main catch of the day, often requesting it with a basil-cream sauce and pine nuts; however, another favorite is the Argentine beef tenderloin with spicy pumpkin sauce or the baked swordfish with shrimp sauce.

Renting for $60 (£31) a night year-round each, eight very simple but comfortable bedrooms are one floor above the restaurant. They are tidily maintained and have small private bathrooms with shower units. Only five are air-conditioned, but all have ceiling fans -- or you can rely on the trade winds to keep cool.

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.

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