Little Dix Bay Pavilion

Frommer's Review

The most romantic of the dining spots on Virgin Gorda, this pavilion is our preferred choice at this deluxe resort, which also operates Sugar Mill Restaurant. Guests (most middle-aged and well-heeled) sit under a large thatched roof as trade winds breeze in through open doors. The chefs change the menu daily. Although many of the ingredients are shipped in frozen, especially meats, there is much that is fresh and good. The seafood keeps us returning again and again. Specialties include grilled halibut, seared snapper, and broiled lobster served with steamed broccoli in butter sauce with roasted almonds. Most dishes are at the lower end of the price range.

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