Dining at Capella Marigot Bay is a celebration of the wonderful relationship between Saint Lucians and their cuisine.
With an emphasis on prime meat cuts and the freshest, locally sourced seafood, produce and spices, Executive Chef Brendan McGowan crafts inventive seasonal menus, incorporating the traditional flavors of Saint Lucia as well as contemporary influences from America and Europe. On any given day, the Capella culinary team is nurturing relationships with Saint Lucian farmers and fisherman while selecting ingredients from the hotel’s private herb garden to weave into their dishes and cocktails.Gracious service and creative cuisine may be enjoyed in a variety of settings throughout the resort, from our signature restaurant high above the waters of Marigot Bay to a marina café, swim-up pool bar and raw bar and a distillery-inspired lounge for sampling the Caribbean’s premier rums and cigars. You are also invited to enjoy a private dining experience on your room’s private terrace.
The Grill at 14*61
We are excited to inform you that The Grill at 14*61, featuring our gorgeous open-plan show kitchen will open for dinner at the end of March 2015.