In a Creole town house in central Roseau, chef Pearl, with her robust and infectious character, prepares some of the island's best local cuisine, such as callaloo soup, fresh fish, and rabbit. Her menu changes daily, but she offers such local delicacies as souse (pickled pigs' feet), blood pudding, and rotis. When sitting down, ask for a table on the open-air gallery that overlooks Roseau. Servings are large here, but make sure you leave space for dessert. If you're on the go, enjoy a quick meal from the daily, varied menu in the ground-floor snack bar. You're spoiled for choice when it comes to the fresh fruit juices
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