The Cocoa House

Description:

• Proud of its eco-sensitivity (waste water and paper trash are recycled here), this restaurant is a worthy choice for its allegiance to tried-and-true Tobagonian food that's prepared in a style endorsed by many of the island's matriarchs and grandmothers. Its name comes from its unusual roof, made from the fronds of the timit palm. On balmy evenings, the roof retracts (just as it might at an old-fashioned cocoa pod-drying room), allowing views of the setting sun and, a bit later, of the moon and stars. Well-flavored dishes include jerk versions of shrimp, chicken, and pork; duck with either orange or pineapple sauce; and pelau, a French-inspired dish that combines chicken and beef bound together with rice. For a dish that many Tobagonians remember from their childhood, try pork and dumplings.

• © Frommer's 2013

Awards:

Frommer's

•  Recommended 2010