The finest restaurant in the Bahamas occupies a gracious 18th century home in Nassau’s historic district (also a hotel). If you can, have drinks on a sofa in the home-like piano lounge before retiring to a table—out on the porch, if you can reserve one—to enjoy immaculately prepared classic French cuisine like duck à l’orange, a contre-filet in a mushroom ragout, bouillabaisse, pan-braised grouper in a dijonnaise sauce, or dorade en papillote (which, were you to call it Steam Snapper, also happens to be a Bahamanian dish). 
The man rolling cigars in the lounge is on loan from the owners’ cigar factory next-door, which you can also tour (and try your hand at rolling). In fact, Graycliff is a kind of miniature theme park for gourmands, with the cigar factory, a small chocolate shop (where you can also take hands-on tours), a cognateque, and the third largest wine cellar in the world, containing more than 250,000 bottles—also available for tours, but best appreciated at one of its four-course Wine Luncheons. 
Reservations are strongly recommended, and proper attire is required (no shorts; collared shirt for men).