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ST. KITTS & NEVIS
DINING
A meal in St. Kitts
and Nevis means traditional Caribbean fare such as snapper,
grouper, salt fish or even flying fish accompanied by side dishes
such as breadfruit, pumpkin, yams, and the obligatory rice and
(pigeon) peas. Everything will be flavorful and often spicy.
Wash down dinner
with the local beer, Carib, or the island's own liqueur: Cane
Spirit Rothschild or CSR. Made from cane, this clear liqueur
was developed by Baron Rothschild and is manufactured in Basseterre.
ST. KITTS
Rawlins Plantation
869-465-6221
Dress code: casually elegant
Reservations: suggested
$$
Guests and non-guests
stop by Rawlins Plantation for the daily West Indian lunch buffet.
The buffet features local favorites such as saffron rice, curried
chicken, and flying fish fritters, followed by soursop sorbet.
The dishes are prepared using fresh seafood and herbs and vegetables
from the Rawsons' garden.
Royal Palm Restaurant
Ottley's Plantation Inn
869-465-7234
Dress code: casually elegant or dressy
Reservations: recommended$$
Often cited as one
of the island's top restaurants, the prix fixe menu features
dishes such as Kittitan Tomato Dill Bisque, pan seared red snapper,
and roast herb infused tenderloin of prime beef.
Fisherman's Wharf
Fortlands, Basseterre
869-465-2754
Dress code: casual
Reservations: suggested
$-$$
Relax in the informal
seaside atmosphere at this open-air restaurant featuring local
dishes. The restaurant itself is located on a wharf and offers
romantic views of Basseterre at night.
NEVIS
Montpelier Plantation
869-469-3462
Dress code: dressy
Reservations: required
$$$
Evenings begin with a cocktail hour enjoyed in the great room
as guests discuss their day while amiable owners James and Celia
Gaskell take orders for dinner. Eventually guests make their
way to the verandah for an open-air dinner served with elegance
and style. Some typical dishes include fillet of mahi mahi with
a Swiss cheese crust, breast of duck in soya and ginger, tenderloin
of veal, and grilled lobster with Creole hollandaise.Although
many resorts make the claim, Montpelier is one that truly defines
casual elegance and offers a taste of the Caribbean the way
it used to be.
Mount Nevis Hotel
and Beach Club
869-469-9373
Dress code: casually elegant
Reservations: suggested
$$-$$$
This hillside hotel is well known for its reasonably priced
contemporary accommodations, spectacular views and, most of
all, gourmet dining. The Mount Nevis Restaurant, overlooking
the aquamarine waters of the Caribbean and the sister island
of St. Kitts, is highly regarded in gastronomic circles. Thanks
to Chef Jeff DeBarbieri, this hilltop resort is now a dining
stop both for guests and for day visitors. DeBarbieri, who trained
with Swiss Chef Gaspard Caloz at New York's Tavern on the Green,
has created such specialties as Lobster Wontons with Ginger-Soy
Dipping Sauce, Grilled Snapper with Mango and Tomatillo Salsa,
and Island Spiced Crème Brûlée. "Nevis
has tremendous fresh ingredients, and a strong, interesting
tradition of Creole cuisine," says DeBarbieri. "I
try to blend these two assets to create memorable and appealing
dishes."
Nisbet Plantation
869-469-1111
Dress code: dressy
Reservations: suggested
$$$
The focal point of the resort is the Great House, which dates
back to the earliest days of the sugar plantation that began
in 1778. This two-story great house, with a wide, screened veranda
across the back, is a fine restaurant. Start your evening with
a drink at the Great House bar then step out on the verandah
for a memorable meal accompanied by fine wine.
Oualie Beach Hotel
869-469-9735
Dress code: casual or casually elegant
Reservations: optional
$$
This restaurant features the creations of Chef Patrick Fobert,
who combines French recipes with a Caribbean flair. Diners select
from chicken mousse filled with Creole conch, roasted rack of
lamb in Jamaican jerk crust, tamarind rum-based wahoo loin,
and more. The panache of soup combining pumpkin and tannia is
a swirl of color is not to be missed.
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