Travel Reference
In-Depth Information
Virgin Islands chain. You may never meet any of the 250 local residents, although
you'll occasionally see snorkelers, fishermen, and scuba divers. We recommend
this unpolished hotel for devotees of deserted beaches and laid-back getaways. It's
the kind of place where, if the bartender isn't around, you make your own cocktails
and write down what you had. See p. 242.
W
Guana Island Club
(Guana Island;
&
800/544-8262
or 284/494-2354; www.
guana.com): This secluded, hilltop hideaway is the only development on a private,
344-hectare (850-acre) island off the coast of Tortola. The island is known for its
six vacant, virgin beaches; rare species of plant and animal life (look for the roseate
flamingo); and excellent nature trails. See p. 244.
W
Peter Island Resort
(Peter Island;
&
800/346-4451
or 284/495-2000; www.
peterisland.com): This exquisite resort inn sits on a 720-hectare (1,779-acre) pri-
vate island, which comes complete with five pristine beaches, hiking trails, and
gorgeous offshore reefs. Guests also enjoy first-rate watersports facilities, elegant
candlelit dining, and secluded beachfront accommodations. See p. 243.
THE
best
RESTAURANTS
W
Tavern on the Waterfront
(St. Thomas;
&
340/776-4328
): Every celebrity who
visits the U.S.V.I. seems to turn up here. Opening onto harbor views at Charlotte
Amalie, this restaurant serves some of the island's finest French and Caribbean
cuisine. Imaginative dishes include such treats as espresso-and-cinnamon-
encrusted pork medallions with passion fruit demi-glace. See p. 72.
W
Hervé Restaurant & Wine Bar
(St. Thomas;
&
340/777-9703
): This establish-
ment, next to the landmark Hotel 1829, has captured loads of attention. The
panoramic view is great, but it's the cuisine that is the draw: a truly sublime reper-
toire of American and Caribbean cuisines. Nothing beats the black sesame-
crusted tuna with a ginger-and-raspberry sauce. See p. 70.
W
Virgilio's
(St. Thomas;
&
340/776-4920
): This cheerful, elegant spot boasts the
best Italian food on the island. Virgilio's lovingly prepares all your favorite Italian
classics (try the
osso buco
or chicken Parmigiana), in addition to more than 20 dif-
ferent homemade pasta dishes, and a few surprises, like
cioppino
(a kettle of savory
seafood stew). Savvy diners always save room for one of the flambé desserts. See
p. 72.
W
Asolare
(St. John;
&
340/779-4747
): The most beautiful and elegant restaurant
on St. John also features some of the island's best food. The chef produces a fusion
of French and Asian cuisine that relies on the island's freshest seafood and pro-
duce. Try the prawn-and-coconut milk soup, or the spicy tuna tartare wrapped in
noodles. The staff is the hippest and most attractive on the island. See p. 121.
W
Le Château de Bordeaux
(St. John;
&
340/776-6611
): Both the view and the
exquisite combination of Continental and Caribbean cuisine are winners. Wild
game, and rack of lamb perfumed with rosemary and surrounded by a honey-Dijon
nut crust, appear often on the ever-changing menu. The West Indian seafood
chowder is a perfect blend of fish and spices. See p. 124.
W
The Terrace
(St. Croix;
&
340/712-2100
): Housed in the Buccaneer, the most
prestigious resort on St. Croix, this is the best hotel restaurant on the island. The
first-class cuisine is prepared with quality ingredients. Wait until you try the grilled
lobster cakes. See p. 160.
W
Kendrick's
(St. Croix;
&
340/773-9199
): The married owners at Kendrick's
bring a light Continental touch to richly flavored dishes. You might begin with
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