Because there are simply too many restaurants we love and not enough time, we didn’t manage a dinner at Malliouhana this trip (on a prior visit we did, and it was quite good indeed).
We did, however, enjoy a wonderful breakfast buffet every morning – simple, but done very well. And you can’t beat the setting!
The pastries were my favorite part of the buffet, especially the ginger scones and carrot spice bread (that sometimes had chocolate chips in it).
I had a small jar of homemade Greek yogurt every day with a dollop of jam, either strawberry or fig. There’s also coconut yogurt for the dairy-free, and plenty of fresh fruit, from mango and papaya to watermelon and blueberries.
D usually had a croissant, some cheese, and a hard boiled egg. There are also cereals, sliced meat, and granola.
The Malliouhana breakfast team is friendly and welcoming; one thing I found particularly nice was that since the buffet is included in all room rates, we never had to sign anything.
One day while D was on a scuba trip, I had lunch at the bar, where I discovered one of my favorite dishes ever on Anguilla – a rock lobster salad with mango, hearts of palm, avocado, and Scotch bonnet pepper, and a fabulous dressing of grapefruit, lemon oil, tarragon, and mint. It was light and refreshing but also filled with flavors, a virtuous-feeling lunch to tide me over to yet another big dinner.
I liked it so much that D came with me for lunch the next day, and he agreed – delicious.
No matter where you’re staying, I think it’s worth coming over to the Malliouhana – whether for a light lunch, dinner, or even just one of their great cocktails (I’m still a fan of both the heirloom martini, with cherry tomatoes and vodka, and the melon, with canteloupe and rum).
Rum tasting at the Malliouhana, Anguilla
Chocolate bark
Double chocolate cookies
The Ring of Kerry, Ireland