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Restaurant profile - Coyaba

Restaurant profile - Coyaba

With a restaurant scene on par with some of the finest cities in the world, the Turk & Caicos Islands holds its own when talking about gourmet restaurants. One of the finest and most delightful of these is the gazebo-style restaurant Coyaba, which offers up fresh, sumptuous and artfully-prepared French/Caribbean fusion fare. Indeed, Coyaba is the Arawak word for “heavenly,” and Chef Paul Newman, who is a bit of a revelation, is always changing up his menu to create succulent and inspired plates that can please the palates of even the most discerning foodies, gourmands, food critics, celebrities and tourists.   

Also heavenly and inspired at Coyaba is the atmosphere. With lush, fragrant tropical gardens, twinkling lights, cool ocean breezes and gurgling fountains, this gourmet  restaurant is both breathtaking and intimate. Patrons sit under the stars while they taste and sample such incredible dishes as the delectable Lobster Thermidor, which is served with mushroom Dijon and sherry creme, or as they dig into the Turks 
Head Beer Battered Fresh Island Strawberry Grouper, which is served with guava ketchup, minted green pea puree and white truffle fries. It is, of course, highly recommended that you leave room for  dessert, as the  Chocolate Fondant is positively decadent and sinful. After dinner coffee and cigars are also available upon request.  
So, there you have it! A little piece of heaven, just off of Grace Bay Road in this most sublime of places.  For a true taste of the tropics, complete with orgasmic flavors, sauces and spices that will meld, blend and fuse in your mouth as you taste and sample more and more, you can do no better than the elegant and alluring Coyaba. So the next time you’re looking for a truly awe-inspiring meal, make your way to the little gazebo under the stars and let heaven come to you on plate after plate of sensational food.        
Restaurant profile: Somewhere Cafe & Lounge
We have Qualified the Winners....They Are~

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Tuesday, 23 July 2019

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