Claude Mini-Club

For more than 3 decades, this has been a long-enduring favorite with in-the-know locals and discerning visitors. The building was constructed to resemble a tree house around the trunks of old coconut palms and the Haitian decor -- straw and shell handicrafts dangling from the beams and marvelous murals of local scenes (islanders liming [chilling out], Carnival, boats, and the marketplace) -- captures much of the vibrancy of that island. A big terrace opens onto the sea. Authentic Creole offerings include lambi (conch) in zesty tomato stew and accras (cod fritters) in shallot sauce, but you can also find entrecôte in green-peppercorn sauce, veal escalope with fresh morels, and such classic desserts as banana flambé and crème brûlée. This place is busiest on Wednesday and Saturday nights, as the restaurant stages the island's best buffets, featuring such crowd pleasers as roast suckling pig, roast beef, quail, chicken, red snapper, and Caribbean lobster, accompanied by bottomless carafes of wine.

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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