Four Seasons Nevis Pays Tribute to Caribbean Cuisine

The Caribbean island of Nevis may be small in size, but it packs in a lot of flavor. Four Seasons Resort Nevis' Executive Chef Andreas Donnerbauer is on hand to make sure that the local produce and seafood will be showcased in style at each of the property's restaurants.

At Mango, the resort's signature West Indian dining experience, guests can sample slow-braised BBQ ribs along with Pinney's Beach conch fritters, Cades Bay tomato and avocado salad, Carib beer-battered flying fish and Manza's ground provisions root.

Dive and Dine, a program that pairs guests with chefs in a surf-and-turf adventure, allows the traveling gourmet to spend the morning scoping out lobsters and other marine goodies and then feasting on the spoils later.

The elegant Coral Grill has a rich menu of steaks, chops and seafood, but Chef Tuomas Heikkinen recommends the Parrillada for Two featuring a little bit of everything (think local spiny lobster tail and dorado fillet, USDA prime filet mignon, waygu flank steak, Australian lamb chops and king prawns). Other choices range from bouillabaisse or crab cakes with chimichurri sauce to red snapper, Berkridge pork chops and a trio of grilled beef.

Craving southern Italian fare? Head to Neve, which serves it up with a Caribbean twist. Menu highlights include creme di ceci (chickpea cream, garlic-roasted broccoli and shrimp); pasta e risotto; and pesky e carne including Milanese veal cutlet and slow-poached grouper.

If it is barefoot dining you seek, stop by Cabana, offering lunch and light afternoon fare, such as salads, local seafood, wraps and pizza.

Library Bar is a good spot to sit and sip rum or a selection of international beers, smoke a Cuban cigar and snack on some light fare.

For more information visit www.fourseasons.com/nevis

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