Café Aubergine

Frommer's Review

This most intriguing restaurant, 18km (11 miles) south of Ocho Rios (and a 40-min. drive), is an offbeat adventure. European-trained chef Neville Anderson has converted an 18th-century tavern into a restaurant serving food as good as (or better than) that in the best restaurants of Ocho Rios.

You're welcomed inside a gingerbread-trim house with cascading pink and red flowers. On our last visit the cook was roasting half a cow. The dishes would pass muster on the Left Bank: sautéed breast of chicken in a lemon caper sauce over a bed of linguine or grilled lamb chops with a honey mustard sauce, for instance. We're also fond of baked crab with white wine (seasoned with fresh herbs) and the smoked marlin with pineapple sorbet.

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