Orlando’s (Soufrière, Saint Lucia)
Caribbean culinary icon chef Orlando Satchell at his eponymous restaurant in Soufrière, Saint Lucia| Credit: Frederique Denis
“Welcome to Orlando’s! I’m Orlando.” This, along with a fist-bump, is the way your meal at Orlando’s is likely to start, with chef-owner Orlando Satchell welcoming you to his domain as if it were his home. Tucked into the hillside amongst the riotously colorful rooftops of Soufrière is a restaurant that beautifully expresses the spirit of St. Lucia and makes full use of the tropical produce and foodways of the Caribbean. It’s obvious that Satchell comes from the luxury-hospitality world—he worked in London hotels and then at Soufrière’s Ladera Resort before opening Orlando’s in 2012, and his plating is reminiscent of the upscale wedding food of the ’80s—in a really fun way! But his flavors are anything but retro. Soup made with local breadfruit and smoked fish is blended with coconut milk for a creamy, silky finish. Needlefish is battered and fried and served over a salsa made from sweet potato. Satchell’s dishes almost all have an element of sweetness, the tang of acid, and something hearty to ground the other elements. The brightly hued room is usually full of large family groups, taking advantage of the set menu and the endless hospitality of Satchell and his staff. instagram.com/orlandosstlucia
