The Cliff, Barbados

Instagram Appeal: 5/5
Yum Factor:4/5
Overall Atmosphere: 5/5

The It restaurant of Barbados. An unassuming entrance gives way to a bar and tiers of glowing tables wrapping along a cliff.

Opening in 1995 the original concept by owner Brian Ward and chef Paul Owens was for a small intimate casual restaurant. Over the years, due to its overwhelming popularity, The Cliff has adapted to the desires of its clientele to be internationally regarded as the number one restaurant in Barbados. Advanced booking is essential.

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The cleverly arranged tiered terraces afford all diners a view of the alcove the restaurant looks down upon. White linen and dark wood make up the contemporary decor. A single romantic candle lights each table whilst dramatic torches line the waterfront. A set of stairs leads down to a small private beach to accommodate guests arriving by yacht.

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In the evening, underwater lighting illuminates the sea and the shadows of large tarpins can be seen circling. Noting my interest, one of the wait staff led me further along the front terrace where I could peer over and count eigh tarpins dancing around each other.

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The international fusion menu showcases a broad selection of seafood, meat and game with no particular specialty. Our well-presented meals featured tuna tartare, gnocchi and some enjoyable lamb. The standouts were a perfectly juicy fillet of prime beef tenderloin and a well balanced caramelised lemon tart.

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The staff are a reflection of the positive relaxed Bajan people, the service provided was engaging and seamlessly integrated into the experience.

Rebooking is an obvious choice.

Bacini,
Cristina

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