There is no shortage of culinary delights in the Turks and Caicos Islands, yet Coyaba stands out amongst the rest. With artfully prepared, sumptuous dishes, an extensive wine list and succulent, rich and tempting desserts, Coyaba has been pleasing the palates of tourists and island visitors for years.

Indeed the gazebo-style restaurant is romantic and intimate, while recalling the Old World Caribbean charm of decades past. Lush, fragrant tropical gardens, twinkling lights, cool ocean breezes and gurgling fountains lend an enchanting atmosphere, while the food delights and amazes.

A bit of a revelation, Chef Paul Newman is constantly changing the menu with innovative Caribbean fusion offerings. Dishes past have included Lobster Thermidor, Coconut Tempura Shrimp, and the inspired Jerk Chicken Supreme with green banana croquette, tropical fruit merengue, sauté ackee and calalloo, drenched in an island thyme jus. After dinner is just as delightful with the decadent Chocolate Fondant, fine cigar offerings and coffee, wine and spirits.

Coyaba is an Arawak word that means “heavenly” and at this fine gourmet restaurant, the Chef and his dutiful staff, who are passionate about the food they serve, seeks to make sure that all diners experience a little slice of heaven each night.

So, for a true taste of the tropics, let the orgasmic flavors, sauces and rare island spices blend, meld and fuse in your mouth as you enjoy one of the most savory and awe- inspiring meals of your life.