Indulge In An Exquisite Culinary Voyage

Dining

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From exquisite local seafood at Blue by Eric Ripert to the finest Caribbean rums, cigars and chocolate at Silver Palm Lounge, all six restaurants at The Ritz-Carlton, Grand Cayman offer the most memorable epicurean journey.

Opening Hours

Please email caymanrestaurants@ritzcarlton.com or call +1 (345) 815 6912 for the latest information about opening hours.

At This Hotel

Blue by Eric Ripert - Tuna-Foie Gras
Seafood

Blue by Eric Ripert

The Caribbean’s first and only Forbes Five-Star restaurant specializes in the culinary creations of renowned Chef Eric Ripert.
Open for Dinner:
Silver Palm Bar
Caribbean

Silver Palm

By day, indulge in casual bites and traditional afternoon tea. By night, feel the heart of the Caribbean at our bar in the Cayman Islands, which features one of the most exclusive Rum selections, hand-picked cigars, Caribbean cacao and live entertainment.
Everyday:
11:00 AM-11:00 PM
Oceanfront Dining at Saint June
Eclectic

Saint June

Wrapped in an air of luxury, Saint June is a refined, oceanfront Cayman Islands restaurant where guests can enjoy stylish beverages and food offerings. Signature dishes feature local flavors, South American-inspired creations and artful cocktails.
Open for lunch and dinner:
A private table at SEVEN, named for the beach outside
American

Seven

Indulge in our casual Cayman Island restaurant with a touch of Ritz-Carlton elegance and a dash of Caribbean flair. With stunning views of the Caribbean Sea, Seven offers a diverse menu of Niman Ranch all-natural beef and an exquisite wine list.
Open for breakfast and dinner:
Dress Code:
Casual
Close-up of hanging lamps of different shapes and sizes
Japanese

Taikun

Fusing the finest grade of sushi with authentic ingredients and sophisticated presentation, Taikun, our Cayman Islands restaurant on 7 Mile Beach, delivers an experience worthy of its name.
Open for Dinner:
A small mound of spaghetti and sauce topped with fresh basil
Italian

Andiamo

Classic Italian cuisine meets casual Caribbean ambiance at Andiamo. Our al fresco Italian Cayman Islands restaurant celebrates fresh-made pasta, pizza and delicately grilled entrees on a breezy terrace overlooking the resort's winding waterways.
Open for lunch and dinner:

Culinary Experiences

Indulge in an exquisite culinary voyage with chef-led experiences, wine tastings, private dining, and other special events including one of the world’s most cherished culinary festivals, Cayman Cookout.

Cayman Cookout

As the epitome of exclusive culinary festivals, Cayman Cookout stands as one of the world's most cherished celebrations of gastronomy and wine, granting guests an extraordinary weekend dedicated to indulging their senses. This exceptional experience can only be found on the captivating shores of Grand Cayman, returning from January 10-15, 2025

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For additional information or to place your reservation, please call +1 (345) 815-6117.

Culinary Team

Executive Chef

Frederic Morineau

Born and educated in France, Frederic Morineau is the Executive Chef of The Ritz-Carlton, Grand Cayman and has presided in the kitchens of some of Europe and the Caribbean’s finest four and five star dining establishments. As Executive Chef since 2008, he has overseen many Ritz-Carlton premium culinary divisions including those of The Ritz-Carlton, Buckhead in Atlanta, The Ritz-Carlton Sarasota in Florida and now in Grand Cayman, where he has won numerous service and leadership accolades.

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In 2011 he was invited into the ranks of one of the most prestigious associations of chefs in the world: the Maîtres Cuisiniers de France. He is only the second Maître Cuisinier presently working in the Caribbean. Chef Frederic is known for organizing Grand Cayman’s most revered culinary event, Cayman Cookout, alongside Chef Eric Ripert. In addition to organizing this annual event, Chef Frederic ensures each of The Ritz-Carlton, Grand Cayman’s restaurants run smoothly and continuously strives to keep the culinary capital of the Caribbean alive.

Chef De Cuisine, Blue by Eric Ripert

Thomas Seifried

Chef Thomas Seifried oversees the Caribbean’s only AAA Five Diamond restaurant, Blue by Eric Ripert. Beginning his illustrious career in Europe, the Austrian-born chef has presided and worked in some of the world’s most respected restaurants including Le Ciel in Vienna (one Michelin star) and Atelier in Munich (two Michelin stars). Chef Seifried joined The Ritz-Carlton, Grand Cayman in 2013 after serving as Chef de Cuisine for Sand at The Ritz-Carlton, Sanya in China. In his current role, he works under the guidance of Chef Eric Ripert of New York’s famed three Michelin star Le Bernardin to create an unforgettable dining experience at Blue by Eric Ripert. In 2015, he became the youngest chef ever to have won Austria’s coveted “Golden Cloche” award, presented to chefs who perform abroad at the highest level.

Chef Thomas Seifried
Executive Sous Chef

Marcello Piacentini

Born and trained in Italy, after completing his studies at Collegio Ballerini Culinary School in Seregno, Executive Sous Chef Marcello Piacentini started his culinary in the early 2000’s gaining experiences in various parts of the world. He started at the historical Milan deli shop, Peck, before taking his culinary skills around the world. After a first stop in London, United Kingdom, he held key culinary positions at the Armani Hotel & Resort in Dubai, Rustico Italian restaurant in Hamilton, Bermuda and the Hard Rock Hotel & Casino in Punta Cana, Dominican Republic.

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Before moving to Grand Cayman in 2015, Chef Marcello held the Executive Sous Chef position for RIU Hotel & Resort in the Dominican Republic. He is fluent in English, Italian and Spanish. His cuisine collects traditions from five different continents to satisfy every guest palate at each of his banqueting and catering events. Expertise in the art of pasta and pizza is especially lauded by resort guests. At The Ritz-Carlton, Grand Cayman, Marcello held different roles at the resort as Chef of Banquets in 2019 Chef de cuisine for popular Italian restaurant, Andiamo, since 2016, after spending one season as Sous Chef of both Seven and Saint June.