P.O. Box 459
Caribbean Paradise Inn
Grace Bay, Providenciales,
Turks & Caicos Islands, B.W.I
Food & Service: With so many great restaurants to choose from in the Providenciales Turks & Caicos Islands, we decided to focus on Coyaba Restaurant for this dinner review. Coyaba means ’heavenly’ in the Arawak language, and features “elevated international cuisine” served in a lovely garden setting. English Chef Paul Newman, owner of Coyaba restaurant, is a past winner of TV’s coveted Iron Chef Award. One taste of his cooking and a glimpse of his dedication, and it’s easy to see why “once an Iron Chef, always an Iron Chef.”
Chef Paul Newman and his charming wife Karen have had their restaurant voted Best in Provo for many years by affluent locals, celebrities and dignitaries alike. Chef Newman has also been the Baillage of Chaine De Rotisseurs, a world renowned group of gourmet food and wine loving aficionados. This is not just another one of those restaurants with a daily
changing menu. Chef Newman does it better than most. Yearly
favorites include crispy fried oriental sweet chili chicken, with diced pineapple, cashew and scallions. It is so good that we often cannot resist ordering a second appetizer portion of this faultlessly fried protein, balanced by a sweet chili sauce that is good enough to drink! Another must have dish is the Bay Scallop Ceviche. This refreshingly delicious appetizer is served in the actual scallop shells, with hijike seaweed salad, spiced marie rose, tobiko caviars and crispy ginger.
Chef Newman’s Gnocchi is an airy potato pillow oozing with Gorgonzola that causes instant palatial pleasure, and is served with toasted walnuts, spinach and a fantastic Love Apple relish. Indian style, Oven Roasted Tandoori of Mahi Mahi is served with coconut curry and crispy baked Lentil Papadum, a typical accompaniment with Indian style food, all served over Jasmine rice. We usually ask for extra papadum…it is all so good!
My all-time favorite is the somewhat intimidating presentation of Whole Crispy Fried Yellowtail Snapper (2-3 Lbs. available on advance request) this freshly speared fish flakes off into moist morsels of lusciousness. A side drizzle of Thai Chili Sauce, that may be ordered Hot or even Thai Hot, is the perfect finishing touch. Several other standout high quality poultry and seafood dishes include Lemon and Rosemary free range chicken, Maple Leaf Duck Breast and Coconut Tempura Shrimp.
Only the finest quality red meat is served at Coyaba. Creek Stone Farms Natural NY Strip Steak is well marbled and oh so tender in texture. Creek Stone beef is hormone and antibiotic free, carefully monitored and fed only a vegetarian diet leading up to the memorable moment when you taste it. This steak screams for a side order of the best Truffle Fries on this island chain served with guava ketchup…trust me! These fries are amazing and go so well with the steak!
The seasonal favorite is Lobster Thermidor. It is so popular that Chef Newman must feature it every season, and due to his generous English hospitality, he has agreed to share this recipe with the public in a local publication. Chef Newman creates
this delicacy with local “just caught” Spiny Lobsters, mushrooms, Dijon, lots of Sherry crème, & a three cheese gratin that melts in your mouth. This may be the best Lobster Thermidor I have ever had.
Lastly, you must not forget to indulge in the “rare to find” French dessert ‘Pot de Crème’. It is made with the world’s finest high antioxidant Valhrona Dark Chocolate. This is whipped into warm custard and served in a porcelain cup dating to 17th Century France. Seriously!
The wine list at Coyoba Restaurant is extensive, covering everything any wine aficionado would love to enjoy. Too extensive to list and cover in this story, we have included a direct link for your convenience –> www.coyabarestaurant.com/wines/
Both food and service at Coyaba Restaurant get a five star rating from us year after year since their inception. Once again we have bestowed our rare Five Star Rating to Coyoba this year as well. Be sure to visit Coyaba on your next visit to Provo in the Turks and Caicos and tell them Billy Wisdom from Dinnerreviews.com© sent you.
Billy Wisdom is the International Food and Wine Editor at DinnerReviews.com© . He travels the globe “In Search of the Five Star Dining Experience”. Bill brings more than 27 years of worldwide expertise and knowledge in fine dining, wine and entertainment to DinnerReviews.com©. Having specialized in travel management for over two decades, Bill has escorted celebrities, pro athletes, entertainers and corporate executives to entertainment events worldwide. Bill has traveled the world, graciously enjoying the fringe benefits offered only to a person with his A-Lister experience and credentials. We are pleased to offer Billy Wisdom’s expertise and make it available to our avid readers worldwide.
News Flash: The Caribbean’s Culinary Capital is now Providenciales Turks & Caicos Islands.
This chain of over 40 pristine islands surrounded by the crystal clear virgin waters of the Atlantic Ocean is a popular destination for those wanting to escape their busy lives and just relax. Providenciales, more commonly known as “Provo”, covers an area of 38 miles and is the most developed island in Turks and Caicos. Provo offers all the modern conveniences, including luxurious hotels, spas, shopping and best of all…restaurants!
Travelers to the Turks and Caicos Islands are now enjoying cuisine from many International Celebrity chefs, including exuberant Chef Nikita Skippings of Crackpot Kitchen television show, and the restaurant of the same name, Crackpot Kitchen (no he is not a crackpot). Chef Skippings orchestrates a well-balanced menu with local and authentic Jamaican dishes daily. Skippings has been chosen to cook at presidential functions in the past and currently hosts professional athletes & celebrities vacationing on the main island of Provo, which has wisely restricted itself to mostly upscale developments & resorts.
Another superstar chef working on these islands is Canadian Chef Lauren Callighen. She is the first female Executive Chef of The Regent Palms, a five star resort, and has already been awarded a Star Award from the Hotel Association. The restaurant is called Parallel 23 and is on our list for a future in depth dinner review.
With gastronomy demands increasing on the island, Como Hotels, Shambala Retreat and Parrot Cay, a “tucked away” luxury resort secluded on 1000 acres of private island, is just a 35 minute boat ride from Provo, These exclusive destinations have begun hosting upscale food and wine events on a regular basis. A recent event featuring perfect food and wine / beverage pairings was flawlessly organized with the help of Elliot Day, Graceway’s Wine Manager, whose stores now handle the finest wines in the world on a daily basis.