Part of the Graycliff hotel, an antiques-filled colonial mansion located opposite Government House, this restaurant is the domain of connoisseur and bon vivant Enrico Garzaroli. The chefs use local Bahamian products whenever available and turn them into an old-fashioned, heavy cuisine that still has a lot of appeal for tradition-minded visitors, many of whom return here year after year. Young diners with more contemporary palates might head elsewhere, though, as the food has fallen off a bit of late. The chefs, neither completely traditional nor regional, produce such dishes as grouper soup in puff pastry, and plump, juicy pheasant cooked with pineapples grown on Eleuthera. Lobster is another specialty, half in beurre blanc and the other sided with a sauce prepared with the head of the lobster. Other standard dishes include escargots, foie gras, and tournedos d'agneau. The pricey wine list is the finest in the country, with more than 175,000 bottles. The collection of Cuban cigars here -- almost 90 types -- is said to be the most varied in the world.