COYABA – TURKS & CAICOS
Bonaventure Crescent, Providenciales, Turks & Caicos Islands
Date Dined: May 2014
Coyaba was the least “Caribbean” restaurant we dined at while in Turks & Caicos, however, the food was also some of the best. The word “Coyaba” is an Arawak Indian term mean “heavenly”. And it certainly is heavenly. The outdoor tables are situated in a sort of open-air gazebo amidst trees and flowers with twinkling white lights to create the feel of a hidden garden. Coyaba, and Chef/Owner Paul Newman have received some serious acclaim from the likes of Caribbean Travel and Leisure magazine where it ranks in the top 5 of the best restaurants.
If you or your dinner companion is into smoking cigars this is also the place for you as they offer a wide variety on the menu.
We sat down at a little table surrounded by trees covered in twinkling white lights which cast a warm glow throughout.
I started with the bay scallop ceviche with hijike seaweed salad, spiced marie rose, tobiko caviars, and crisp ginger. This dish was not only beautiful in its preparation but the flavors and textures made each bite pop.
My entrée was far from Caribbean but pretty outstanding – veal osso bucco tortellonis with marcona almonds, stilton foam, saute dasheen broth and natural jus. The pasta was very thin so the focus was on the stuffing of the tortelloni and the layers of broth and this very heavy sounding dish was actually very light and refined.
Visit Coyaba for some of the best cuisine in the Caribbean in a very charming, warm and intimate setting.