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This is Vieques at its most idyllic. A flawless reception and service are backed up by the island's most imaginative cuisine, which shows the range of Executive Chef Christopher Ellis. The restaurant also offers the largest wine selection on island, the bottles stacked in a walk-in wine-tasting cooler. Tapas by the sea are a special feature of the menu. Our party dug into the Jamaican jerk chicken lettuce wraps with mango, tomato, and herbed sour cream or the seared ahi tuna with a soba noodle salad. Also memorable were those grilled portobello mushrooms with blue cheese and a side of creamy polenta. Roasted beef tenderloin came with a garlic root mash, and other specials included a grilled pork medallion with pineapple relish.

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.