Jacala

Opened in January 2010 by Jacques Borderon and Alain Laurent (former food and beverage directors of the Malliouhana), Jacala has become one of Anguilla’s hottest tables. Located on the eastern end of Meads Bay (near Blanchard’s) the restaurant is set in an open-air pavilion with Moroccan-inspired decor and is just steps from the sand. The cuisine has been dubbed “intuitive” by the owners, a lofty term for French with a slight island influence (the conch ceviche and steak tartar are a must). The scene is casual, a mix of savvy tourists and locals, and with only a few tables the restaurant books nearly a month in advance during high season so reservations are necessary.