The old Martinique was world-famous for its impeccable food and service, not to mention its role in the 1965 James Bond thriller, Thunderball. Sadly, the island icon was demolished when Atlantis moved in. The good news is that the new Martinique is possibly even better. The cuisine remains traditional French with some intriguing modern interpretations, service is as flawless as it ever was, and the wine selection has grown. Under the guidance of celeb chef and restaurateur Jean-Georges Vongerichten, the restaurant manages to simultaneously comfort with familiar dishes and wow with new interpretations. A can't miss dining experience!

The elegant, fine French/Bahamian gourmet selections complement the romantic ambience of this restaurant. Fresh fish with Bahamian spices and side dishes as well as nightly specials are offered. The host/owner Mr. Willie Armstrong is charming and attentive. This is a great, romantic restaurant, and it's well worth making a reservation in advance for the experience. A local favorite! Jacket suggested, but not required.

International super-chef Jean-Georges Vongerichten has added two Bahamas eateries to his ever-growing list of innovative restaurants. His creative fusion of Asian and French cuisines, with a hint of local island flavor, makes for a truly unique dining experience here. Highlights include tuna spring rolls with soybean salsa, chicken and coconut milk soup with shiitake cakes, goat cheese and watermelon salad, and filet of grouper with a fabulous spicy tomato sauce. But Dune's ambience, created by French interior designer Christian Liaigre, should get equal billing ­ striking ocean views, wraparound terraces, and an intriguing display kitchen combine for absolutely winning results.

Sunny contemporary décor is colorful without being garish, with accents of wrought iron and tropical potted plants. Lunch is casual, consisting of tasty sandwiches and creative salads. Dinner is more upscale and takes its culinary cue directly from the Mediterranean. You might start with escargots sautéed with garlic and herbs served on mozzarella crostini, or pan-seared foie gras with a cognac demi-glace. Pastas include a decadent lobster-studded mac and cheese, and fettuccine with seafood in a tomato cream sauce. Standout main course options are free range chicken stuffed with spinach, portobellos and goat cheese in mustard sauce, and Atlantic salmon with a light citrus butter. Good selection of cocktails and wine, as well.