British Virgin Islands: Join us for a Painkiller, the signature cocktail of almost every beach bar within the BVI chain + taste of local island cuisine from some of the most beautiful spots in the BVI
Wild boar marinated in garlic & ginger, then slow-cooked in a traditional La Caja China roasting box makes the lunch buffet at this retro-chic resort one of the best on the island. Read more.
Call ahead to see if chef Nick Mastrascusa has any wild game specials. This restaurant at the Four Seasons Resort Hualalai has a modern Mediterranean menu, view of the ocean & glittery scene. Read more.
Must Order: Pick a pasta, any pasta--all the fresh shapes are made in-house. Crudo (think Italian sushi) showcases White's mastery of all things fish. Read more.
Choose from a selection of verrines (foods served in little glass jars)—such as fresh goat cheese w/ olive oil & basil, or salmon rillettes w/ preserved lemon. Read more.
Sip glasses of artisanal wine paired with Béarnais-style small plates such as duck-heart fricassee, beef-cheek croque-monsieur, and splendid charcuterie from Camdeborde's brother's shop in Pau. Read more.
At Hernán Gipponi Restaurante, combos include fish of the day with ajo blanco (garlic, oil, bread, and almond paste) and rabbit liver ravioli with mushroom stock and watercress air. Read more.
The modern, Spanish-inflected offerings are many—from sizzling cazuelos (casseroles) in cast-iron pans to traditional steaks and pastas—but they are somehow all fantastic. Read more.
