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Inspired by the art, culture and cuisine of the Caribbean, Solana Restaurant at the Marriott Beach Resort, Grand Cayman aims to delight the senses with a combination of the sounds of the sea (which is only a few feet away from your table), the tastes of the innovative food their culinary team create and the sight of a Cayman sunset - again from one of the most perfect spots to watch it in all of Grand Cayman. Relax under the open-air canopy while the Marriott's award winning culinary team treats you to irresistible gourmet alfresco dining delivered with exceptional service. The atmosphere is incredibly relaxing and the menu is full of so many mouth-watering choices, it's hard to decide what to order! You could start with their Caribbean Lobster Bisque or their Shrimp Spring Rolls, both firm favourites, followed by one of their signature dishes which include the Surf & Turf or Homemade Lobster Pappardelle, not to mention their Pan-seared Snapper. Finish the meal off with one of their carefully made and delicious desserts. Solana also features one of the finest wine selections on the Island. It is this and more that makes it unsurprising that the Solana team won awards at the 2011 Culinary Society's annual competition.   
  
On a Friday night Solana comes alive with their now famous Buccaneer's Feast: this is a fun, interactive and entertaining evening for the whole family, where kids activities include face painting and treasure hunts and adults enjoy live Caribbean music. The buffet combines the freshest ingredients with exotic flavours including succulent seafood, meats, fresh vegetables, a sushi bar and their signature Glazed Local Snapper with Mango Salsa. Finish the evening with dancing to live Caribbean music and laugh at the antics of the entertaining host for the evening. The buffet opens at 5.30pm with the show starting at 7pm. The cost is $55 for adults and $25 for kids.

Chef Anthony Le Pape was born in Brittany, France and began his culinary journey at the management school in Chaptal in Quimper graduating with honours with a degree in culinary arts. He started his career in France and worked in several award winning restaurants for five years until he joined the Chateau d'Esclimont, a Michelin Star Hotel close to Paris. He then began his travels which included Las Vegas, South America, the Caribbean, Europe, the Baltic Sea and Kuwait City. In 2005, Eric Ripert invited him to be part of the opening of The Ritz-Carlton, Grand Cayman and he has finally settled as the Executive Chef at the Marriott Beach Resort.