Graycliff

Frommer's Review

Part of the Graycliff hotel, an antiques-filled colonial mansion located in the commercial core of Nassau, opposite Government House, this deeply entrenched, long-enduring restaurant retains a history and an almost palpable sense of nostalgia for the old days of The Bahamas as a colonial outpost of Britain, despite sweeping changes in both the government and the society at large. The chefs use local Bahamian products whenever available and turn them into an old-fashioned cuisine that still appeals to tradition-minded visitors, many of whom return here year after year. Young diners with more contemporary palates might head elsewhere, though, as the food has fallen off a bit of late, and the staff seems chronically overworked and just a wee bit impatient. The chefs, neither completely traditional nor regional, produce such dishes as grouper soup in puff pastry, and plump, juicy pheasant cooked with pineapples grown on Eleuthera. Lobster is another specialty, one half in beurre blanc and the other sided with a sauce prepared with the head of the lobster. Other standard dishes include escargots, foie gras, and tournedos d'agneau (lamb). The pricey wine list is usually praised as one of the finest in the country, with more than 180,000 bottles. This hotel and restaurant is managed by the same entrepreneurs who run a cigar-making facility; as such, their collection of Bahama-derived cigars is said to be the most comprehensive and varied in the world.

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.

Back to Top