Mount Nevis’s sublime open-air dining room by the pool offers a splendid view of St. Kitts. Before dinner, savor cocktails in the distinctive lounge, accented by sisal rugs, mosaic tiles, towering bamboo stalks, and flowers floating in crystal bowls.
Acapulco-born chef Vicente Zaragoza deftly blends local ingredients, many grown in the organic garden, with a cornucopia of Caribbean-Continental cuisines. Sterling starters on the ever-changing menu might be crisp Brie with mango chutney or homemade conch ravioli in tomato-basil sauce.
Worthy main courses include roast Cornish hen in caper-lime beurre blanc with polenta and grilled local tomatoes, or banana leaf-wrapped mahimahi with pineapple salsa. Finish with tropical variations on classics such as ginger crème brûlée or passion fruit cheesecake. Vicente also runs the more affordable alfresco grill whose convection oven turns out marvelous baked goods in minutes.
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