The clean, fresh flavors of head chef Federico Destro’s contemporary Italian cuisine have made Luca one of Grand Cayman’s most highly rated restaurants. With an accent on seafood from the Caribbean, it takes in such delights as grilled yellow fin tuna, warm wild rice and Sicilian pesto salad, local cherry tomatoes, and scotch bonnet aioli; and broiled 9oz lobster tail on saffron risotto, grilled asparagus, breaded local organic egg yolk, and tomato gratin.
Destro’s dishes are joined by one of the Caribbean’s best wine lists, a selection of 400 labels and 3,000 bottles housed in an Italian-built, temperature-controlled cellar. Naturally, given Destro’s menu, Italy is given a starring role on the Luca list, with the collection from Piedmont and Tuscany being particularly strong, and taking in such rare treats as Biondi-Santi Brunello Riserva 1968 and 1969 and Gaja Sperss Barolo 1988. But the list is strong too in Austria (both red and white), and there is an impressive array of top producers from California, Bordeaux, and Burgundy.