Three Palms

Frommer's Review

This restaurant sits across from one of the largest hotels in Montego Bay. With its cedar-shingled design and trio of steeply pointed roofs, it has the air of a country club. Not everything is ambrosial on the menu, but the cooks turn out a predictable array of good pasta and seafood dishes. Many of the flavors are Mediterranean, especially the lobster tails and other seafood dishes. Two intriguing chef's specialties are "grouper round down" (grouper served with shrimp, squid, and mussels) and pan-seared snapper with beans, rice, and fresh vegetables.

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