The Cliff at Cap Restaurant was recently hailed by The New York Times and is already one of the most highly sought after tables on the island. Located on the northwest coast in one of the Caribbean’s most dramatic settings overlooking the surging Caribbean Sea. The kitchen at The Cliff at Cap is overseen by Welsh born Executive Chef Craig Jones, a St Lucian Chef of the Year recipient, who serves an inspired French West Indian contemporary menu.
His nouveau French West Indian menu elegantly presents the bounty of St Lucia’s fresh local produce and seafood readily sourced on this tropical island. The Cliff at Cap offers unobstructed views towards Martinique to the north and Pigeon Island to the West, and surrounded by the magnificent Caribbean sea, with sunsets to die for.
The restaurant is open from breakfast to dinner with diners dress smart casual.
A special dinner for younger children can be served in the restaurant between 5.30 – 6.30pm on request. The focus is on non-processed organic foods, and children eat for free when dining with their parents.
Please contact us with any questions you might have. We look forward to seeing you at The Cliff at Cap.
We welcome Kurt Metzler from Kitchen 4140 in San Diego, California on March 20th and March 321st 2015
Saturday mornings 8:30am – 10:30am visit Castries local market and soak up the sounds, colours and smells of this bustling market, an abundance of local produce to set your culinary ideas buzzing – free of charge
Saturdays after Market Tour– a private cookery lesson using some of the produce collected from the Castries Market, learn how to prepare a local dish using the freshest of produce and amaze your friends with you new found talent – US$75 per person