Solimar
Next to the Normandie Hotel, 6km/3 3/4 miles northwest of the city center, St. Ann's
About
Some think this restaurant offers the most creative cuisine in Trinidad and Tobago. Established by Joe Brown, an English-born chef who worked for many years in the kitchens of Hilton hotels around the world, it occupies a garden-style building cooled by open walls and ceiling fans. As you dine, you'll hear the sound of an artificial waterfall that cascades into a series of fishponds. The menu, which changes every 3 months, presents local ingredients inspired by the cuisines of the world. The results are usually very compelling. Dishes might include an English-motivated combination of grilled breast of chicken and jumbo shrimp dressed with a lobster sauce, and a Sri Lankan dish of herb-flavored chicken vindaloo. The restaurant's double-chocolate mousse is the highlight of any meal here.
