This is a hot choice, and its tables are eagerly sought out by discerning palates. Located in a coconut grove on Nevis's beast beach, the building itself looks like a hut from Tahiti. It was the creation of restaurateur Gary Colt and his wife, Karin, whose wine collection is one of the finest in the southern Caribbean, with some 4,000 bottles. You dine under a roof of thatched palm fronds in a rough timbered structure. A crying Buddha emerges from the root of a teak tree. All this is but a backdrop for one of the best cuisines on island. Quality ingredients and first-rate dishes emerge from the kitchen, demonstrated by such dishes as a seafood napoleon with shrimp and lobster in a Madras-curry sauce, or sliced flank steak in a cabernet sauvignon butter sauce with a side of truffle-laced mashed potatoes. You might also sample the chicken breast with a pistachio dressing, a divine marriage. Finish off with crème brûlée, a dessert specialty, although the chocolate almond tart is also sublime. The poolside bar and grill downstairs features live music most nights.