The Cliff at Cap
Saint Lucia
The Cliff at Cap takes its name from a setting that is central to the meal. At Cap Maison on Saint Lucia's northern coast, the restaurant looks towards Martinique and Pigeon Island, with the Caribbean stretching out below the dining room. Executive chef Craig Jones combines his classical French training with ingredients and influences from the island where he has long lived. The restaurant's published signature dishes include reef conch and tuna ceviche with mango balsamic jus, and pork belly with razor clams, squid and coconut foam. They give a clear sense of the kitchen's French and Caribbean conversation. Breakfast and lunch offer daylight views, while dinner lends itself to arriving as the sun lowers over the water. An à la carte menu and wine list allow guests to shape the meal around their preferences. The Cliff at Cap is especially appealing for travellers seeking a restaurant with a defined chef's perspective and a coastal setting that remains visible throughout the occasion.