The setting at Coyaba, which sits among the palms at the Caribbean Paradise Inn, is hardly shabby, but this restaurant stands out for its excellent food and very creative menu. The creation of Chef Paul Newman (no relation to the actor), the menu changes daily but always includes unique appetizers and entrees that mix locally sourced ingredients with international flavors with delightful taste. Try the lobster thermidor, which comes with a Dijon-mushroom cream sauce, and melts in the mouth. Or the crispy, whole, yellow snapper fried with Thai spices for a less heavy but equally tasty entrée. The appetizers could be turned into a meal as well, as these also show off Newman’s culinary skills and creativity. The coconut-shrimp tempura is excellent on the appetizer menu, as is the guava-and tamarind barbeque ribs. Oh and make sure to leave room for dessert. The homemade chocolate fondant and lemon meringue pie are both standouts.
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Creative Dining: Coyaba Restaurant
The setting at Coyaba, which sits among the palms at the Caribbean Paradise Inn, is hardly shabby, but this restaurant stands out for its excellent food and very creative menu. The creation of Chef Paul Newman (no relation to the actor), the menu changes daily but always includes unique appetizers and entrees that mix locally sourced ingredients with international flavors with delightful taste. Try the lobster thermidor, which comes with a Dijon-mushroom cream sauce, and melts in the mouth. Or the crispy, whole, yellow snapper fried with Thai spices for a less heavy but equally tasty entrée. The appetizers could be turned into a meal as well, as these also show off Newman’s culinary skills and creativity. The coconut-shrimp tempura is excellent on the appetizer menu, as is the guava-and tamarind barbeque ribs. Oh and make sure to leave room for dessert. The homemade chocolate fondant and lemon meringue pie are both standouts.
