Mark's at the Meliá

Frommer's Review

Mark French (isn't that a great name for a chef?) elevates Puerto Rican dishes into haute cuisine at this eatery. You'd think he'd been entertaining the celebs in San Juan instead of cooking at what is somewhat of a Caribbean backwater. French was hailed as "Chef of the Caribbean 2000" in Fort Lauderdale. With his constantly changing menus and his insistence that everything be fresh, he's still a winner. You'll fall in love with this guy when you taste his tamarind barbecued lamb with yucca mojo. Go on to sample the lobster pionono with tomato-and-chive salad or the freshly made sausage with pumpkin, cilantro, and chicken. All over Puerto Rico you get fried green plantains, but here they come topped with sour cream and a dollop of caviar. The corn-crusted red snapper with yucca purée and tempura jumbo shrimp with Asian salad are incredible. The desserts are spectacular, notably the vanilla flan layered with rum sponge cake and topped with a caramelized banana, as well as the award-winning bread pudding soufflé with coconut vanilla sauce.

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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