Honeymoon Guide: Anguilla

Continued (page 3 of 11)

KOALKEEL
The Valley
Tel: 264-497-2930
koalkeel.com

The decor of this 18th-century plantation house in the island’s main village was recently updated, as was the menu, now nouvelle-Caribbean and international treats rendered with sophisto flair—there’s even an Indian Tandoor oven. But under chef Gwendolyn Smith, the must-try dish remains the chicken for two roasted in the 200-year-old traditional rock oven (you’ll need to order 24 hours ahead). The snapper, mahimahi and other finned favorites are also excellent. Accompany your choice with vino from the 25,000-bottle cellar, and cap it all off with a (free!) rum tasting in the shop downstairs, where you can also browse for art. On Fridays and Saturdays there’s live music.

MICHEL ROSTANG AT MALLIOUHANA
Meads Bay
Tel: 264-497-6111
malliouhana.com

Spectacular for both the eyes and palate, this has to be the most serious culinary experience on Anguilla, if not the entire Caribbean. Heavy-hitter Michel Rostang—he has a Michelin two-star restaurant in Paris—teamed with head chef Alain Laurent on the West Indian–inflected French menu. Don't miss the yellowfin covered with crushed sweet peas and cooked with green tomatoes in a wasabi sauce. As for the atmosphere at the open-sided, palm-fringed dining room, West Indian warmth softens the traditional continental stiffness you might expect. Some say the wine cellar of more than 25,000 bottles is the West Indies' best. And that view!

SANTORINI
CuisinArt Resort & Spa
Rendezvous Bay
Tel: 264-498-2000
cuisinartresort.com

Benefiting deliciously from produce grown in the hydroponic greenhouse right on the CuisinArt premises, this restaurant named after the beloved Greek island continues to soar under globe-trotting executive chef Denise Carr, who began her career in California and was hailed for her work at Caesars Palace in Las Vegas before she headed off to direct the kitchen at Madinat Jumeirah in Dubai. Her reconception of Santorini has already paid off with an AAA four-diamond rating for 2008. With their ingredients grown so close by, it's no surprise that Santorini serves the island's freshest salads, but the fish is also yummy, and we heartily recommend splurging on the tasting menu. Amateur chefs should try the hands-on luncheon, and grape groupies might want to avail themselves of one (or all!) of the twice-weekly wine tastings.

TASTY'S RESTAURANT
South Hill
Tel: 264-497-2737
tastysrestaurant.com

It may lack for views, but this homey, pastel-painted restaurant near the Methodist church compensates with cute beach murals by island artist Susan Croft and, above all, the imaginative Carib-creole creations of owner-chef Dale Carty. He trained at Malliouhana and in Paris under Michel Rostang—and boy does it show. Don't leave without trying his exquisitely marinated conch salad and his coconut-crusted parrot fish with spicy banana-rum sauce. There’s also plenty in the way of chicken, pork, beef and vegetarian dishes (not to mention, this being the Caribbean, curried goat), and folks just rave about the Grand Marnier French toast at breakfast.

 

Thank You
for Signing Up!

Check your e-mail inbox for the latest updates from brides.com

Give a Subscription to Brides Magazine as a Gift
Subscribe to Brides magazine