Near Fort Montagu, this place seems to have been here forever and can name-drop better than anyplace but Graycliff. Sun And.. . is the classic Nassau restaurant, a citadel of top-notch cuisine and service with a hearty dose of British colonial charm. To get to this hard-to-find place, you pass over a drawbridge between two pools and then enter a Spanish-style courtyard, complete with fountains. In this fine old Bahamian home, you can order drinks in the patio bar and then dine cozily inside or alfresco around the rock pool.

Start with the spicy conch chowder; there's none better in Nassau. The chef shines with ingeniously prepared dishes such as braised duckling with sweet and sour sauce. Sure, it's been done before, but it's prepared ever so well here. The grilled veal chop with portobello mushrooms is another of the more admirably executed dishes, as is the classic roast spring lamb, almost melt-in-your-mouth tender and perfectly seasoned without being overpowered with herbs and garlic. Local foodies always praise Ronny Deryckere's incomparable soufflés (even better than the Grand Marnier soufflé at Graycliff, and that's saying a lot). Our favorite is prepared with rum raisins and Black Label Bacardi. More than 100 wines complement the well-thought-out menu.