Tamara's

Frommer's Review

One of the most appealing restaurants on Tobago occupies a two-tiered, stone-and-timber gazebo whose curved edges are open on all sides for maximum exposure to cool breezes and views of the nearby sea. It serves some of Trinidad and Tobago's most sophisticated food, based on West Indian traditions with lots of international touches. Start, perhaps, with homemade veal-and-bacon terrine or pan-fried shrimp with wilted greens and wasabi sauce. Try the lamb loin on couscous, the charcoal-grilled ocean snapper with a creamy mushroom-and-lemon grass sauce, or most definitely the pork tenderloin garnished with a lima-bean ragout. The menu changes every 2 days.

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