The name is the headline: Paul Owens spent 25 years as executive chef and partner at the legendary Cliff Restaurant before bringing his refined, much-decorated cooking to this oceanfront room in the middle of Holetown. The result is elegant-but-relaxed fine dining right on the west coast boardwalk, where the waves provide the soundtrack and the kitchen does the rest.

Expect an eclectic Caribbean-leaning menu built on carefully chosen local and imported produce — snow crab cake, tuna tartare, beautifully plated mains — with a seven-course tasting menu for the indecisive, more than 200 wine labels guided by the head sommelier, and a popular Bajan Sunday lunch. Dress is easy by day, elegantly tropical by night.