New York Times
This hotel houses my favorite restaurant in Antigua. The ambience is fabulous, the service professional and attentive, and the food superb. Try the sea bass with fresh grapes in a white-wine cream sauce, or the Geschnetzeltes Zurich -- pork tenderloin in a cognac and demi-glace sauce. Tables are spread around several open-air terraces, assorted rooms, and nooks; my favorite seats are poolside under a vaulted stone roof. Enjoy live jazz Wednesday through Friday nights, and Sunday during brunch. This place has an extensive and reasonably priced wine list, as well as some good top-shelf cognacs, tequilas, rums, and single-malt whiskeys."