Chef Santaella transforms what used to be his catering workshop into an architectural acclaimed space committed to offer a menu full of flavor using many local ingredients sourced fresh from a farmer’s market only feet away. The space is one full of history where green, brown and wood tones décor the place. An interior garden full of native plants and trees such as papaya and ornamental bananas serves as the focal point of the main dining room.
Offering a 75-seat dining room and a a 16-seat bar designed for guests to eat in, Santaella celebrates the roots of the island's comida criolla, and incorporates techniques, flavors and fusions from around the world into its food.
OCEANO brings you flavors and aromas from around the world with a tropical flair. From ceviches to pizzettas to samurai bites, taste our world.
The Brasserie restaurant has been a culinary fixture in Georgetown for over thirteen years. In the past six years, with the culinary marriage of Chef Dean Max and owners Clarence and Lisa Flowers, the Brasserie has evolved into an even more spectacular jewel of the island.
Through these years of research, training, and planning this evolution, the Brasserie was proud to re-open its doors in the beginning of 2010 with a brand new organic garden, state of the art exhibition kitchen, a walk-in wine room with over 300 selections kept at the perfect temperature and their own fishing boat which ensures they always have fresh catch from the sea.
The Brasserie restaurant is a boutique 65 seat restaurant with bar that warms the soul with its British colonial charm. The restaurant is a hidden gem known by locals for its incredible fresh and interesting modern Caribbean cuisine.
A unique local history of blending materials and cultures influences the menu of Sorcé, pulling together tastes passed down through generations of Viequense and created with locally sourced and in-season ingredients. Signature dishes include fresh-catch fish marinated in a local mojo recipe; Puerto Rican mofongo; stuffed Caribbean lobster; whole coli rubia; churrasco with garlic, brujo oregano herb; and sopa de marisco, a Viequense version of bouillabaisse, or seafood soup. The extensive wine cellar is high on premium wines from around the world, with an accent on vineyards from North and South America, and complimented with an expert list of signature cocktails and specialty rum flights.
Michael’s is a showcase for the cuisine of Chef/Owner Michael Schwartz, with prices designed to encourage frequent dining. This unpretentious bistro seats 75 indoors and 75 outdoors, with another 14 seats at a handsome bar. Doubling as a casual neighborhood dining spot and a culinary destination, the bright, airy space in Grand Cayman's evolving Camana Bay showcases Schwartz’s trademark new American cuisine at prices designed to encourage frequent dining. Open daily for lunch and dinner, the menu provides choices encouraging everything from a light bite to a multi-course feast. A quick glance at the menu and Michael's intentions for this restaurant are revealed. Notable is the frequency of the word homemade in the descriptions of dishes -- be it pasta, French fries or rabbit terrine. Michael's also takes advantage of the Chef’s decades-long relationships with winemakers to offer diners the opportunity to try a variety of wines at great value.