The restaurant at the boutique eco-hotel Mockingbird Hill (recommended in its own review) offers sweeping views over the undulating, jungle-clad coastline and gorgeously presented, impeccably refined New Jamaican cuisine.

The dishes take a truly creative, international twist on Jamaican classics and locally-sourced and organic ingredients—jerk sausage on potato salad, smoked marlin, callaloo-stuffed plantains, open ravioli, ackee and caramelized onion tartlets, five spice–rubbed shoulder of lamb, Creole ratatouille in a herb pancake with feta, pan-seared snapper in coriander-lime butter, and jerk spiced tofu kabobs with a fiery mango, red onion, and scotch bonnet salsa.

The freshly baked breads are divine, served with pats of flavored and herbed butters. They focus on vegetarian dishes on “Meatless Mondays.” At dinner, put yourself in their hands and go for the Chef’s Choice menu, a daily changing four-course feast.

 - Reid Bramblett