About Coyaba
Coyaba Restaurant has been Providenciales's fine-dining institutional anchor for over twenty years — opened in 2002 by British chef Paul Newman (a graduate of Westminster Culinary College) in a lush tropical garden setting at Coral Gardens — and sets the standard for dining in Turks and Caicos. The restaurant is well-known for its grouper.
The cuisine is contemporary Caribbean. Signatures include the famous 'fresh local grouper' served with Caribbean spices; a slow-cooked Caribbean lobster with West-Indian seasoning; a hand-cut Caribbean conch tartare; a wood-fired Caribbean snapper; the famous 'tropical fruit Bavarois' for the dessert course.
The wine list runs to 350 references with deep French Champagne and Burgundy coverage and a respectable American-Pacific section.
The dining room and tropical-garden terrace together hold seventy-two covers. Service is family-run.
Why It's Perfect for Proposal
Coyaba is the proposal-grade table in Turks and Caicos — twenty years of unbroken fine-dining institution settles the credibility question, the tropical-garden setting is genuinely romantic, and the Newman pedigree closes any cooking conversation. Book the corner two-top in the smaller dining room.
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