Destination: Turks & Caicos
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Amanyara
Chef Fritz Zwahlen, born in Switzerland, has overseen kitchens for Aman for more than eight years (at the Philippines’ Amanpulo and in Amanwella in Sri Lanka), and his dishes beautifully reflect the influences of the countries he’s worked in. At Amanyara he oversees five often-changing menus, a necessity considering that the remote location means that most guests have three meals a day here. Each of the resort’s super-private pavilions comes with a sunken patio table, making them great for ordering room service, but do venture out to the romantic, candlelit restaurant, at the edge of the reflecting pool, at least once during your stay. There are plenty of seafood options—including steamed red snapper with ginger and Caribbean lobster curry—and any meat or fish can also be simply grilled and ordered with your favorite side dishes. Several European and American expats I spoke to considered Amanyara the place for fêting a special occasion, though more than one warned of the steep prices (the average price of an entrée is $45).
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