Ristorante Pappagallo

One of the island's most memorable restaurants lies on a 6-hectare (15-acre) bird sanctuary overlooking a natural lagoon, 15 minutes north of George Town. Its designers incorporated Caymanian and Aztec weaving techniques in its thatched roof. Glass doors, black marble, and polished brass mix a kind of Edwardian opulence with a Tahitian decor. Inside, you'll see some of the most beautiful (caged) parrots on the island, separated from the dining and drinking area (for sanitary reasons) by plate-glass windows. The lobster-and-scallop bisque in coconut cream and the carpaccio of raw beef with arugula are appealing appetizers. Pastas are full of flavor, especially the fettuccine with lemon-grilled chicken and sun-dried tomatoes and the penne with homemade sausage. Fish and shellfish are well prepared, or you can opt for either the peppered West Indian pork tenderloin in an apple-bourbon sauce, or a combination of lobster and shrimp, prepared in the style of the chef, with pepper, garlic, diced tomatoes, mushrooms, and a flaming brandy and tarragon-flavored cream sauce.

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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