Designed to evoke a traditional Kerala kettuvalam rice boat, and boasting views of the backwaters and historic Mattancherry from its perch on Willington Island, this restaurant—considered one of the best in Kerala—celebrates all things born of the water. Try a fresh-off-the-boat catch from the backwaters, such as the local sweetwater fish, or go farther afield with lobster or mussels from the ocean, or even imported salmon and oysters. There are several international dishes, like Lobster Newburg or pan-seared Canadian scallops, but opt instead for the items prepared with local flavors: think tiger prawn tossed with shallots and curry leaves, crab-and-coconut soup, and white snapper coated with tamarind and pepper, then steamed in a banana leaf. You can watch the chefs craft it all through the show kitchen, and ask them to modify spices as needed—ensuring the preparation is as fresh as the ingredients. Save room for the tender coconut soufflé.
