Solimar

Frommer's Review

Some think this restaurant offers the most creative cuisine in Trinidad and Tobago. Established by Joe Brown, an English-born chef who worked for many years in the kitchens of Hilton hotels around the world, it occupies a garden-style building cooled by open walls and ceiling fans. As you dine, you'll hear the sound of an artificial waterfall that cascades into a series of fishponds.

The menu, which changes every 3 months, presents local ingredients inspired by the cuisines of the world. The results are usually very compelling. Dishes might include an English-motivated combination of grilled breast of chicken and jumbo shrimp dressed with a lobster sauce, and a Sri Lankan dish of herb-flavored chicken vindaloo. The restaurant's double-chocolate mousse is the highlight of any meal here.

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.