The Gate House Café

Frommer's Review

Saba has never been known for its cuisine, but the chefs who run this place are masters. Michel Job, a self-taught cook, obtains fresh vegetables and seafood from local vendors, but 90% of the food items are imported from France. The menu changes regularly but we recommend the bisque appetizer made from fresh Saban lobster and flambéed with cognac. A classic French soup is served with Swiss cheese, and a coconut soup is made from onions, leeks, and tania (a locally grown root vegetable). Seafood gets top priority here, especially the grilled mahimahi and the tuna steak coated in mild pepper. Savory meat offerings include chicken breast sausage in a mushroom sauce and aged beef tenderloin generously coated with Jamaican cracked black pepper and flambéed in cognac. Ask about the freshly made dessert of the day. There is also an impressive wine list.

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