Coyaba Restaurant
Bonaventure Crescent, Grace Bay, Providenciales
Coyaba is a fine dining restaurant that’s somewhat hidden in Grace Bay. It’s within easy walking distance of the Grace Bay Club, Oasis, and Ocean Club West. The restaurant’s name can be traced back to the Taino peoples, who were some of the original settlers of many of the Caribbean islands. The modern translation of “coyaba” is thought to be “heaven” or "paradise", and a visit to this restaurant will prove that it truly lives up to its name.
The setting is like that of an enchanted garden with an ethereal ambience. It’s easy to miss if you are driving too fast. Inside, the combination of twinkling lights, greenery, and calming fountains put one’s senses at ease. Coyaba is ideal for groups looking to dine somewhere that feels away from it all, and is ideal for an intimate and romantic night out.
It’s apparent that Coyaba’s staff strives to provide a little piece of “heaven” in all that they do at the restaurant. During a meal here, diners are catered to with palate cleansers of sorbet between meals, as well as an amuse bouche (a small complimentary appetizer) that makes for the perfect opener for the meal to come. The restaurant also serves an extensive selection of wines from California, Italy, France, South America, Australia, and New Zealand. And the staff are known for being especially attentive to guests, ensuring needs are met and that the experience is so enjoyable that diners want to return (and many usually do).
The Menu
Coyaba’s Signature Menu is changed regularly as the chef is continually experimenting and exploring new ways to entice and awaken taste buds. There are also nightly specials on offer that usually leave guests raving. The team combines the exotic flavors and ingredients of the Caribbean, using fruits, spices, and seafood to enhance the experience. This Caribbean influence, coupled with a European flair, creates a deliciously unique dining experience. Examples of this distinct combination are Coyaba’s Danish baby back ribs coupled with a Haitian fire slaw, as well as the “fish and chips” style Turk's Head beer-battered grouper, served with a side of mushy peas and truffle fries (which also come with the restaurant’s signature guava ketchup). This restaurant is also known for its delectable lobster thermidor during lobster season.
The staff strive to impress with the presentation of the restaurant’s meals, and the result is a presentation that often rivals the taste. Certain dishes are even served on a slab of Himalayan sea salt.
Dessert
Coyaba’s creativity in cuisine is not limited to the restaurant’s appetizers and entrees. Saving space for dessert is a wise choice if one is looking to fully indulge in the Coyaba experience. The restaurant features a “Brulee of the Day,” which is a different daily dessert creation providing an element of surprise for even the most frequent visitor. Similarly, the ice cream and sorbet flavors change regularly. Nonetheless, staples like the Apple Pie La Mode and the Caribbean key lime pie remain popular and are always reliable choices to curb a sweet craving.
Coyaba is only open for dinner, and it is recommended that visitors book a reservation in advance of going to the restaurant. In keeping with its reputation of having a private atmosphere, spaces at the restaurant are limited and, due to its popularity, can fill up swiftly.