The simple grandeur of Amanyara extends to every element of the property, including the restaurant and the cuisine – unsurprisingly as light and airy as the environment. The menu changes daily, so resort guests will never find themselves or their palates bored. Each day’s offering begins with a soup selection, such as the exquisite sweet potato and pumpkin, and is followed by nearly a dozen starter and entrée options. The lobster dishes are particularly excellent, such as the carpaccio and the beautifully presented grilled lobster with saffron risotto. To end your meal, the unusual iced mint and coconut parfait is a must try.

With a canopy of palmetto palapas, the sound of the ocean kissing the shore, and torches flickering in the sand, Anacona isn’t just a romantic setting, it’s a sexy one. The dishes offer clean, fine flavours, in which the interest lies in the simplicity of their combinations, and according to their chef, it’s lighter than in previous years. New dishes incorporate Asian influences, as in the micuit tuna with shredded dekon, wakama (smoked seaweed) and wasabi yoghurt sauce; lobster ravioli, made with a paper thin pasta filled with carrot, ginger, mushroom and lobster mousse; and oven roasted mahi mahi with bok choi. All are impressive.

At this casual marina restaurant there are many delicious options, but the coffee rubbed tuna starter is one of the menu’s and perhaps the islands standouts. For the main course the grilled lobster as well as the lamb chops, are both perfectly prepared classics, but for something more unusual try the spicy Thai noodles in lemongrass and coconut broth or the Saturday sushi special.

While “island flair” aptly describes many menu’s in the TCI, Baci’s offerings are refreshingly free from it. The well chosen menu boasts classic Italian dishes, standouts include lasagne, alla Bolognese, scaloppini al limone, and fettuccine Alfredo. The portions are generous, so pace yourself and save room for dessert, the crème caramel is particularly worth it, Taking advantage of the Italian theme and dockside location, the restaurant features ornamental gates embellished with grapevines and white lights that evoke a Venetian feel.

More formal in tone than some of the island’s other elegant restaurants, Coyaba adheres to traditional dining luxuries such as the amuse-bouche and the palate cleaning sorbet between courses. Its menu offers a fine balance of locally caught fish options and deliciously prepared cuts of beef. For the cigar enthusiast, a humidor and lounge area are available for an after dinner smoke.