As much as I enjoy exploring menus and discovering new items that become all-time favorites, sometimes it’s great to just sit back, relax, and allow your dining experience to be curated. These experiences can be gastronomic adventures. It was with this in mind that I found myself pulling up a seat at the table at Fish by José Andrés at The Cove Atlantis.
I left myself in the hands of David Vegazo, general manager, food and beverage restaurant and the chefs at Atlantis’ flagship seafood experience where they incorporate a variety of ingredients in preparations that range from simple and flavorful to innovative and creative. They opted to take me on a deep dive into offerings from the sea – quintessential Bahamian favorites conch as well as spiney lobster; Caribbean grouper; and lion fish, an invasive species that is quite delicious that the restaurant is working to help eradicate. It’s served in dramatic fashion – fried whole! I ran through an innovative meal that focused on Bahamian produce with a Spanish twist.
As it is Caribbean spiny lobster season this delicacy is showcased in every way possible on the menu — fried lobster tail, lobster salad, lobster roll and that’s just among the starters. It’s always a showstopping treat when a whole grilled lobster makes an appearance. I was started off with one of my all-time favorite items, the Tuna Nikkei which features a soy-cured egg yolk, nestled amongst a mound of diced tuna with ponzu, puffed quinoa, avocad.