Three venues, one rule: the fish came off a boat this morning and the view is always the ocean.
From Cuban toast at sunrise to hogfish on the grill at sunset, all a short barefoot walk from your room.
Oceanfront grill
Wood-fired Keys seafood served on a deck that hangs over the sand. Chef Andre Baptiste buys straight from the Stock Island docks each morning.
Dinner 5:30 pm - 10 pm
Pool bar and ceviche
A thatched swim-up bar shaking frozen mojitos and serving ceviche, fish tacos and conch fritters with a kick of datil pepper.
Daily 11 am - 9 pm
Breakfast and brunch
Tropical fruit, Cuban toast, cafe con leche and guava pastries on a breezy terrace facing the morning light.
Breakfast 7 am - 11 am
Menus change with the catch and the season. Prices shown are sample prices.
I buy fish at six in the morning on Stock Island and I write the menu on the drive back. That is the only way I know how to cook in the Keys.
Book a table for two under a lantern-lit canopy on the beach, or a long table for twenty on the Sunset Deck. Chef Andre builds the menu with you.
Reservations are strongly recommended, especially for the 6:45 pm sunset seating. Book through the concierge, by phone or when you book your stay.
Yes. Every menu marks gluten-free, dairy-free and vegetarian dishes, and our chefs adapt most plates. Let your server know about allergies when you order.
In-room dining runs from 7 am to 10 pm with a menu drawn from all three venues, plus a late-night snack menu until midnight.
Resort casual everywhere. At Driftwood we ask for a cover-up or shirt and footwear after 5:30 pm. Swimwear is perfect at Salt and Lime.
Book direct and add daily breakfast at Sunrise Terrace for $42 per night for two.
Rated 4.8 from 2,146 guest reviews
We value your privacy
We use cookies to run this site, remember your preferences and understand how it is used.Cookie policy