Mango
Saint Kitts and Nevis
Mango places Caribbean cooking above the water at Four Seasons Resort Nevis. Its open-air tables look across the sea towards St Kitts, giving dinner a setting that changes as daylight fades across the channel. The menu puts regional ingredients and seasonings to work in substantial, recognisable dishes. Current examples include whole fish with escabeche and coconut rice, Caribbean spiny lobster with lemon and garlic butter, and crab cakes with Creole remoulade and papaya slaw. A salad of squash, greens and Nevis-grown vegetables brings guava dressing into the mix. The range extends beyond seafood. Jerk chicken, mango barbecue pork ribs and a lentil and aubergine casserole show different sides of the kitchen's Caribbean approach. Vegetarian and gluten-free choices are available, with specific requirements best raised in advance. Mango welcomes diners staying elsewhere on the island as well as Four Seasons guests. An early dinner offers the opportunity to settle in with a cocktail while the view is still clear, before moving on to a meal shaped by the region's flavours.