Four Seasons Dining Room

Frommer's Review

Set beneath a soaring, elaborately trussed ceiling, this is the largest dining room on Nevis, and the island's most expensive restaurant. Decorated in a Caribbean interpretation of French Empire design, it offers rows of beveled-glass windows on three sides, massive bouquets of flowers, hurricane lamps with candles, a fireplace, a collection of unusual paintings, and impeccable service.

The fusion cuisine, with lots of nouvelle touches, roams the world for inspiration. Owners of competing restaurants invariably comment on the expensive and upscale ingredients -- the best of their kind -- used by the chefs here, but some of them express regret that they sometimes aren't used in more imaginative ways. The menu changes nightly. Two appealing starters include a tartare of ahi tuna or a "seafood tasting trio" composed of lobster medallions, tomato and crabmeat salad, and coconut-crusted shrimp. Main courses feature fire-grilled lobster tail with mango-flavored beurre blanc and lime leaves; or perhaps a boneless rack of lamb with asparagus risotto. Dessert might be a coconut or mango soufflé, or a caramelized banana with mango and ginger-flavored sorbet. The service and the wine selection are among the island's best.

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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