Choices Abound, but Three Restaurants Stand Out With Diners
Many people go on a vacation to escape from the stress of life. They can’t stand the heat and they get out of the kitchen.
But for three chefs on Providenciales in the Turks and Caicos Islands, the heat is just fine and they love staying in the kitchen.
Paul Newman, Stuart Gray and Wolfgang Von Wieser each bring a wealth of experience and expertise to their restaurants and all are thriving operations on Providenciales.
This success has come about through passion and persistence. “Restaurants are not for the faint of heart” shares Paul Newman, executive chef and owner of Coyoba, a contemporary Caribbean restaurant located in Grace Bay right on Bonaventura Crescent close to Villa del Mar.
The name “Coyoba” comes from an old Arawak Indian word meaning “heavenly”. Executive Chef Newman, a previous Iron Chef ‘Hot & Spicy’ Toronto 2011 winner, has built his little piece of heaven upon a strong foundation of teamwork.
And the teamwork is obviously paying off. Coyoba was selected by Forbes Travel Guide as one of the five best places to eat in the Turks and Caicos Islands. The cuisine is a fusion of the spices, fruit, and flavors of the Caribbean. Its appeal and presentation are definitely getting attention.
As one diner raved, “this is the one place to eat and spoil your palate when in Provo!!!”
But diners in the Turks and Caicos are spoiled for choice as outstanding food is coming out of another kitchen in the Grace Bay area. Coco Bistro, under the direction of Executive Chef Stuart Gray offers up Caribbean cuisine with fresh ingredients and original sauces.
One woman praised her entree as, “a delectable array of flavors that meshed divinely to make a great dish!”
“Our meal was perfectly prepared and fresh“, commented another visitor.
And fresh is exactly what Chef Gray emphasizes when he works with local ingredients. In fact the very herbs he uses are those he cultivates right on site. And the seafood is locally caught and prepared. Coco Bistro is located on Grace Bay Road a short five minute walk from Villa del Mar.
But the diners’ dilemma of where to eat does not end there. If they’re looking for a fusion of European and Caribbean flavors, then the Anacaona is the choice.
Like its Lucayan Indian name which means “flower of gold”, this restaurant is a lovely find in the culinary garden. Located right on Grace Bay Beach within the Grace Bay Club directly across from Villa del Mar, this ocean side restaurant offers the perfect romantic setting. Seating is arranged under palapas which are open-sided structures with thatched palm leaf roofs. The wonderful atmosphere is one thing visitors agree upon.
“The ambiance really sets the stage for an upscale outdoor dining experience,” said one woman.
“We enjoyed the ambiance, very interesting setting with tiki huts, torches, dim light lamps, ocean waves,” commented another.
But it’s not all about the ambiance at Anacaona. The dishes coming out of the kitchen are getting praise too. Executive Chef Wolfgang Von Wieser, recently from the 5 Diamond Bellagio resort in Las Vegas, has enhanced the menu with a la carte dishes and new twists on old Caribbean favorites.
And customers are responding positively. Said one visitor, “The food was absolutely amazing, with a presentation that made it a work of art.”
Provo is home to first class dining, many just within walking distance from Villa del Mar along picturesque Grace Bay. In every case, the menus, cooking and presentation speak volumes about the culinary masters working behind the scenes. Chefs Newman, Stuart and Von Wieser all have years of training, experience, awards and honors. They can all stand the heat. Not one of them wants to get out of the kitchen any time soon.