3 Best Restaurants in Grenada

The marriage of contemporary and West Indian cuisines and a splendid view of the twinkling lights in distant St. George's are the delights of this romantic hillside restaurant. The five-course menu is based on original recipes from the owner's mother, a pioneer in incorporating local fruits, vegetables, and spices into "foreign" dishes. Try, for instance, Grenadian caviar (roe of the white sea urchin), green-banana soup, callaloo quiche, creole fish, baked chicken roulade, or shrimp in coconut/ginger sauce—with house-made mango cheesecake for dessert. The inspired cuisine, romantic setting, and gracious service are impressive.

Enjoy a memorable dining experience at Oliver's, the seaside restaurant at Spice Island Beach Resort. Assistant Head Chef Brenda Joseph, a Grenadian, turns out some of the most delicious, savory, and elegant culinary creations that you'll find on this island. The prix-fixe menu, which changes each evening, lets you choose from a pair of appetizers, a hot or cold soup, a salad or sorbet, and a half-dozen entrées—such as roasted rib of beef with rosemary roast potatoes and Shiraz reduction, nutmeg-glazed stuffed chicken breast with cassoulet of vegetables and Cajun gnocchi, or pan-fried snapper with bell pepper mash and pineapple and spring onion salsa—along with one "light" and a couple of vegetarian options. Desserts are made in-house, as are the ice creams and sorbets, and reflect local fruits, flavors, and spices. Service is impeccable, as it is throughout the hotel. Most nights, dinner is accompanied by soft music from a local calypso, reggae, or steel pan band. (No children under five.)

Named for the acclaimed British chef Gary Rhodes, this open-air restaurant is surrounded by palms, flowering plants, and twinkling lights—a wonderful setting for a romantic dinner or special occasion. Local produce and spices have never appeared (or tasted) more elegant. You might see dishes like these on the menu: shrimp and callaloo tartlet or pumpkin and coconut risotto as starters; grilled swordfish steak with breadfruit cake and ginger sauce or warm lobster with lemon butter sauce and sautéed potato as main courses. For dessert, passion-fruit panna cotta, light as a soufflé, is nothing short of divine.