"That's the best dinner we have had in St. Kitts and Nevis for years. Thank you".
-- Philip and Kater, St. Kitts. 2008

Dinner at The Golden Lemon may be served in the candle-lit pool side garden with natural music provided by the tree frogs accompanying Bach, Beethoven or Bill Evans; on the front terrace, a favorite spot for pre-dinner drinks and conversation with the owner and other guests; or in one of the most photographed romantic dining rooms in the Caribbean.

Lunch and Sunday Brunch are also served on the front gallery while full American breakfasts, included in the daily rate may be had in your room or villa, or served in bed if you like.

Gourmet Magazine printed our recipe for porridge in the early 1970's and it's been a breakfast mainstay ever since.

The menus offer a fusion of Caribbean, Continental and Amerian cuisine.  Our breakfast porridge was the first recipe printed by Gourmet Magazine and guests still beg for it.  The Island veggie burger and the infamous West Indian rum-beef stew have become lunchtime staples.  Ever-changing, sometimes unusual, soup and salad choices are available at lunch and dinner.  Fresh fish and whole lobster from Dieppe Bay cooked to perfection, the freshest local fruits and vegetables grown for the hotel; steaks and chops, of course; light and original (non-fattening) desserts  are among the many wonderful delights offered by our cooks. The dinner menus change nightly and are not repeated in a two-week period. 

Mary Lee Settle, American Way Magazine wrote recently,  "The restaurant at The Golden Lemon and Villas is not to be missed.  It is lovely to look at and comfortable to be in, from the casual porch to the elegant dining room.  Its marvelous entrance through one of St. Kitts' small towns makes the resorts seem like a mirage when you first see it.  The food richly deserves that overworked word, gourmet."