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Blue by Eric Ripert

Grand Cayman, Cayman Islands

Seafood master Eric Ripert has Caymans hooked

Why go? Surrounded by the sparkling azure waters of the Caribbean Sea, Grand Cayman is a fitting location for this sophisticated seafood restaurant overseen by chef Eric Ripert of the iconic Le Bernardin in New York.

What to order: The vast menu teems with locally caught fish. Witness seared cobia accompanied by a citrus mustard emulsion and wahoo sashimi with pesto broth. Don't miss the signature tuna foie gras, comprising layers of pounded tuna and foie gras on a toasted baguette and sprinkled with chives.

Who's cooking? The kitchen is headed up day-to-day by Thomas Seifried – an experienced Austrian chef who previously worked at the Ritz-Carlton Sanya in China.

What to drink: There's a bottle for everyone on the heroic wine list, which has a huge range of rare and vintage wines from around the world with a particularly strong selection of white Burgundies. Sommelier Michael Kennedy has also curated a fabulous range of fine wines by the glass.

Worth knowing: Before you book your flight it's worth noting that the restaurant tends to close during off-season in September and October.

On the pass

  • Eric Ripert (pictured) and chef de cuisine Thomas Seifried

Style of food

  • Seafood fine dining

Standout dish

  • Tuna foie gras