By Alexander Britell
It’s arguably the most legendary place to eat in Saint Lucia: Orlando’s, the Soufriere restaurant helmed by one the island’s greatest chefs, Orlando Satchell.
And now it’s expanded.
Satchell has announced the opening of his second Orlando’s restaurant, with the new location having officially opened in always-bustling Rodney Bay.
“The second base will enable me to ‘share the love’ with patrons in the north of the island, who are seeking a fine-dining experience featuring Caribbean cuisine,” Satchell told Caribbean Journal.
The menu at Orlando’s at Rodney Bay is straight out of the Satchell cookbook, a locally-focused journey through Saint Lucian cuisine.
That means everything from “Derek Walcott Fish Cake,” a green banana and salted cod fish cake with pepper aioli (named after the island’s Nobel-laureate poet); to Piton Poulet, a chicken breast seasoned with ginger and herbs, soaked in Piton bee r and served with coconut sauce.
It’s a significant move for the United Kingdom-born Satchell, who has long been one of the world’s leading advocates for Caribbean cuisine.
Orlando’s in Soufriere has been a regular selection on the 50 best restaurants in the Caribbean in recent years.