Balter

Balter puts a graceful modern spin on classic Crucian dishes and international staples. Curried-goat ragout with crispy yam ribbons might pop up on the menu alongside tamarind-infused cocktails. The chef uses local, sustainably harvested ingredients, so the offerings change based on what's available. The long, open room charms with its wood-beam ceiling, fresh white walls and color-splashed paintings by island artists.