TURKS AND CAICOS - Turks and Caicos Islands is famous for its reef in more ways than one. Those in the know head to the Mango Reef Restaurant & Bar at the Royal West Indies resort for delicious breakfasts, lunches and dinners served in their secluded poolside setting.

As diners approach the restaurant, they pass the open-air covered bar with its colourful undersea mural. Haitian painted-metal fish give the scene a 3-D effect. To the left is the resort’s swimming pool, and ahead is the indoor/outdoor restaurant. A single row of tables stretches along the outer side and wraps around the back of the restaurant, while inside are numerous tables seating four.

The staff at the Mango Reef is top-notch. They’re uniformly pleasant, articulate accommodating and efficient. We wondered if they’d been specially trained, but Alexis said no. “We just have a pep talk before each shift, and we work as a team.” When I asked what her title was, she laughed. “I’ve been here the longest, so I function as the manager, but there’s no title attached. I do a bit of everything, and as I said, we have a very good team.” The team is like a mini-United Nations with representatives from Guyana, France, Haiti, Dominican Republic, Philippines, Mexico, Italy and Turks and Caicos Islands.

Alexis first worked for Doug Camozzi at the Tiki Hut Cabana Bar & Grill in Turtle Bay. After Doug took over the Mango Reef, he asked Alexis to transfer there. In 2002 he sold the Mango Reef to Isabelle Martin who made major changes, including importing French Chef Florent Sourmont.

The Mango Reef caters to tourists, locals and ex-pats alike. The menu offers extensive selections featuring local dishes and international favourites for breakfast, lunch and dinner—a wide variety of choices for a wide variety of tastes. And based on staff suggestions, the menu changes every six months.

Lobster is the menu’s main attraction. Alexis explained its many preparations: French style (grilled, with a cream sauce), thermidor (cooked meat in a cream and brandy sauce), Caribbean (cooked in tomato sauce with onions, tomatoes, cumin and celery), curry (from an Indonesian recipe, with ginger, scallions, lemon grass, cilantro, basil and simmered in coconut milk with kaffir lime), ravioli (stuffed, in a cream sauce), and char grilled lobster tail, the traditional Benedict, and lobster salad.

For a Caribbean culinary adventure, there’s plenty of seafood, including the popular conch fritters, cracked conch and conch salad. Fish fingers are made from fresh grouper, mahi-mahi, and, in June and July, tuna. Fresh Caribbean oxtail is another regional favourite, as is native peas and rice. Rice is slow cooked in water with onions, garlic, and basil. Small black peas like pigeon peas are added, and the dish is simmered until done. Dominican Paella is a popular entrée consisting of squid, lobster, mussels, shrimp, scallops, octopus and yes, chicken and chorizo (Spanish pork sausage).

There’s also a wide range of burgers and sandwiches served with a mountain of salad or fries. Pasta, pizza, fish ‘n’ chips, and grilled chicken or barbecued ribs round out the menu. “When I came to work at Mango Reef,” Alexis added, “the locals only ate conch, lobster and fish. Now they’ve expanded their culinary horizons.”

The Mango Reef’s three fine chefs combine their talents to give the menu its international flair. Fillipino Chef Ray introduced Nasi Goreng, a spicy stir-fried chicken and shrimp fried rice, and Mie Goreng, angel hair pasta sautéed with shrimp, chicken and vegetables. Dominican Chef David contributed beef tacos to the menu. French Head Chef Florent is responsible for the French dishes and French pastries—you’ll find Opera! here, as well as Vanilla or Chocolate Crème Brulee, Coconut and Caramel Crème and Apple-Tarte-Fine. Indeed, all desserts are created on the premises, even the ice cream. Among the tropical flavours are rum and raisin, mango, and coconut, as well as lime, mint, passion fruit, pineapple and orange sherbets.

Mango Reef has a well-stocked wine cellar with a wide range of wines to complement their extensive menu offerings. Diners can choose a reasonably-priced vintage from California, France, Australia, Chile, New Zealand, Argentina, or their house wine. Prices range from $24-$75.

After enjoying one delicious meal after another here, I came to the conclusion: You can eat healthily if you wish at Mango Reef, but who’d want to?

NOTE: I was amazed at how familiar Alexis was with preparations for a vast variety of dishes on—and off—the menu. Then, in researching this article, I stumbled upon a website entitled The Engagement Session of Alexis and Florent. Alexis and Chef Florent became newlyweds in latter July. Congratulations and all the best to both of them!

Mango Reef Bar & Restaurant*, Royal West Indies Resort, Grace Bay Road, Providenciales

Open 7 days a week Breakfast 7:00 a.m.-11:00 a.m. Entrees:$7 - $20 Lunch 11:30 a.m.- 5:00 p.m. $7 - $34 Dinner** 6:00 p.m.-10:00 p.m. $9 - $34 Monday – Thursday: Prix fixe 3-course dinner $42 (includes choice of lobster in season)

• As of November, the Mango Reef Restaurant & Bar will relocate to the Alexandra Resort. ** It’s possible to have an appetizer, entrée, dessert and bottle of wine for under $100.