Restaurant in Georgetown, Cayman Islands
Grand Cayman's most credentialed dinner, worth planning for.
The most credentialed restaurant on Grand Cayman, Blue by Eric Ripert holds AAA 5 Diamond status and 91 La Liste points (2026). Seafood-led multi-course menus draw directly on the Le Bernardin playbook, backed by a 2,315-bottle wine list. At $$$ pricing, it is the right call for one serious dinner on the island — book two to three weeks ahead, or earlier in peak season.
Blue by Eric Ripert is the most formally decorated restaurant on Grand Cayman, and it earns that position. Rated 91 points by La Liste in 2026 (up from 90.5 in 2025), awarded AAA 5 Diamond status, and ranked #356 in North America by Opinionated About Dining in 2025, this is a restaurant with a genuine track record rather than a reputation coasting on resort positioning. If you are visiting Grand Cayman and serious about one high-investment dinner, this is the call. For a more casual seafood evening at a fraction of the price, Five Islands Lobster Co. is the clear alternative — but they are solving different problems.
Blue sits inside The Ritz-Carlton, Grand Cayman, on West Bay Road beside Seven Mile Beach. The setting is purpose-built for fine dining: the room is intimate in scale relative to the broader resort, and the spatial arrangement keeps the atmosphere contained and controlled. It does not feel like a hotel ballroom repurposed for a celebrity chef concept. The room is designed to deliver the kind of quiet, focused dining where conversation carries and the progression of courses feels deliberate rather than rushed. For couples celebrating occasions, or for two-person business dinners where the environment matters as much as the meal, the main dining room works well. For groups of four or more, ask specifically about private or semi-private seating when you book , the Ritz-Carlton infrastructure supports this kind of arrangement, and for parties wanting to mark a milestone dinner, the separation from the main room makes the experience considerably more personal.
Seafood drives the menu, with multi-course formats that put ocean ingredients at the centre rather than treating fish as one option among many. The kitchen works with locally available ingredients, including Cayman conch, prepared with techniques that reflect the Le Bernardin lineage , paper-thin cuts, precision emulsions, and acidic elements used to sharpen rather than overwhelm. Signatures from Ripert's flagship New York restaurant appear here too, including the pounded tuna over foie gras with toasted baguette. A vegetarian menu runs as a parallel track, with produce-led plates built around named single ingredients, and it is taken seriously rather than offered as an afterthought. Cocktails draw on Caribbean flavours, with a housemade coffee liqueur using Jamaican Blue Mountain cold brew as a notable example. The wine program is substantial: 2,315 bottles in inventory across more than 700 selections, with strengths in California, France (Bordeaux, Burgundy, Champagne), Italy, and Austria. Wine pricing is in the $$$ tier, with many bottles above $100. Corkage is $59 if you bring your own. Wine Director Alessio Altomare and Sommelier Caroline Wastersved manage the list, which is overseen in name by Eric Ripert but executed day-to-day by Chef Thomas Seifried.
This restaurant makes the most sense for food and wine travellers who want a high-end dining reference point on the island, not just a resort meal. It is priced at the $$$ tier for cuisine (two courses over $66, likely well over that in practice at a La Liste Top 100 property), which means it is a deliberate spend. If you are already staying at the Ritz-Carlton, the proximity is a strong argument for booking at least one dinner here. If you are staying elsewhere on the island, factor in that you are eating inside a resort , the location is not a standalone neighbourhood restaurant, and arriving by car or taxi is the practical approach. Solo diners can be accommodated, but the counter/bar seating configuration and intimacy of the space make it more natural as a two-person or group experience than as a solo evening out.
Booking difficulty is rated Easy by Pearl standards, which means you do not need months of lead time. That said, dinner slots at this price tier on a resort property fill faster than the rating implies during peak Caribbean season (December through April) and around the Cayman Cookout food festival, which Ripert has hosted at this property since 2008 and draws significant international attendance. Book two to three weeks out for most periods; book four to six weeks ahead if you are travelling in peak season or around major island events. The restaurant serves dinner only.
Quick reference: Dinner only | $$$ cuisine pricing | Wine list 2,315 bottles | Corkage $59 | La Liste 91pts (2026) | AAA 5 Diamond | Book 2–3 weeks ahead (4–6 weeks in peak season).
For a full picture of where Blue by Eric Ripert fits in the island's dining scene, see our full Georgetown restaurants guide. If you are planning your wider trip, our Georgetown hotels guide, bars guide, and experiences guide cover the rest of the island's options. For French fine dining comparisons in other markets, Pearl covers Le Taillevent in Paris, Les Amis in Singapore, L'Effervescence in Tokyo, Sézanne in Tokyo, ESqUISSE in Tokyo, Florilège in Tokyo, La Cime in Osaka, and Hotel de Ville Crissier in Crissier.
The seafood-led multi-course menu is where the kitchen performs at its highest level. The pounded tuna over foie gras with toasted baguette is a direct signature from Ripert's New York flagship Le Bernardin and is the single most referenced dish at this restaurant. If you are not eating fish, the vegetarian menu is built around produce-forward plates and is treated as a full parallel menu rather than a substitution list. On the drinks side, the housemade coffee liqueur espresso martini using Jamaican Blue Mountain cold brew is worth ordering. For wine, lean on the sommelier , with 2,315 bottles in inventory and strengths across Burgundy, Champagne, and California, there is depth to match whatever direction the meal takes.
Yes, it is one of the strongest choices on Grand Cayman for a milestone dinner. The AAA 5 Diamond rating and La Liste 91-point score (2026) put it in the top tier of Caribbean fine dining, and the Ritz-Carlton setting gives the evening a formal weight that more casual island restaurants cannot match. For private or group celebrations, ask about private dining arrangements at the time of booking , the property's infrastructure supports this, and having a separated space for a birthday or anniversary dinner is worth requesting rather than assuming. Budget accordingly: $$$ cuisine pricing means a full dinner with wine will be a significant spend per head.
It is possible, but not the format where this restaurant performs leading. The multi-course structure and intimate room are more naturally suited to two or more diners. A solo visit can work if you are a food-focused traveller who wants the reference point of eating Eric Ripert's cuisine in a Caribbean context , the kitchen and wine program will still deliver. That said, for solo dining on the island, a more casual option like Luca or Agua Restaurant & Lounge may be a more comfortable fit at a lower price point.
For high-end fine dining, Grand Old House is the most comparable option in terms of formality and ambiance. For Italian-leaning seafood at a slightly more relaxed price point, Luca is worth considering. If you want local seafood in a much more casual format, Five Islands Lobster Co. is the practical, lower-cost answer. Blue is the right choice when the combination of award credentials, a serious wine program, and a resort fine-dining setting is specifically what you are after. See our Georgetown restaurants guide for the full comparison.
Two to three weeks ahead is sufficient for most of the year. Push that to four to six weeks if you are travelling between December and April (peak Caribbean season) or around the Cayman Cookout festival, which Ripert has hosted at the Ritz-Carlton since 2008 and draws a significant influx of food-focused visitors. Booking difficulty is rated Easy by Pearl overall, so you are unlikely to be shut out entirely , but at $$$ pricing, arriving without a reservation and hoping for a table is a poor strategy for what may be your one high-investment dinner of the trip.
Yes. The restaurant runs a dedicated vegetarian menu as a full parallel to the seafood tasting format, so plant-based diners are not limited to ad hoc substitutions. For other dietary requirements, contact the restaurant directly when booking , fine-dining kitchens at this tier routinely accommodate restrictions when given advance notice, and the multi-course format makes pre-arrangement direct. Phone and website details are not listed in Pearl's current data; book through The Ritz-Carlton, Grand Cayman directly or via your concierge if you are a hotel guest.
| Venue | Cuisine | Price | Awards | Booking Difficulty | Value |
|---|---|---|---|---|---|
| Blue by Eric Ripert | French | With an acclaimed chef at the helm and the bounty of the Caribbean as inspiration, Blue by Eric Ripert hits all the culinary high notes expected of a fine-dining establishment located in The Ritz-Carlton, Grand Cayman.; La Liste Top Restaurants (2026): 91pts; Opinionated About Dining Top Restaurants in North America Ranked #356 (2025); WINE: Wine Strengths: California, France, Bordeaux, Burgundy, Champagne, Italy, Austria Pricing: $$$ i Wine pricing: Based on the list\'s general markup and high and low price points:$ has many bottles < $50;$$ has a range of pricing;$$$ has many $100+ bottles Corkage Fee: $59 Selections: 750 Inventory: 2,315 CUISINE: Cuisine Types: Seafood Pricing: $$$ i Cuisine pricing: The cost of a typical two-course meal, not including tip or beverages.$ is < $40;$$ is $40–$65;$$$ is $66+. Meals: Dinner STAFF: People Alessio Altomare:Wine Director Wine Director: Alessio Altomare Sommelier: Caroline Wastersved Chef: Eric Ripert General Manager: Marc Langevin Owner: Dart Real Estate; La Liste Top Restaurants (2025): 90.5pts; AAA 5 Diamond (2025); With an acclaimed chef at the helm and the bounty of the Caribbean as inspiration, Blue by Eric Ripert hits all the culinary high notes expected of a fine-dining establishment located in The Ritz-Carlton, Grand Cayman. But ... **Our Inspector's Highlights Seafood is the star of the show at Blue by Eric Ripert, where multi-course menus imaginatively display the versatility of the ocean’s bounty. The Cayman Islands’ famous conch, for example, gets a fresh makeover with slices of cucumber and a dash of a yuzu emulsion.Signature dishes from Ripert’s Five-Star Le Bernardin also grace the menu of his Grand Cayman restaurant, including the paper-thin pounded tuna over foie gras and a toasted baguette.A vegetarian menu elevates fresh produce from sidekick to showstopper in picture-perfect, if simply named, plates like Avocado (an aguachile-inspired salad of charred avocado and hearts of palm in a sweet mango vinaigrette) and Beetroot (a braised beetroot tart topped with tangy brioche-horseradish crème).It’s not just the food that features local ingredients here. Caribbean flavors are also on full display in delightful cocktails like the espresso martini featuring housemade coffee liqueur that uses Jamaican Blue Mountain cold brew.An excellent wine program accompanies the Ripert-crafted plates, showcasing more than 700 vintages both from familiar vineyards and far-flung regions.** **Things to Know:** The Chef One of the industry’s most decorated chefs, Ripert started his culinary journey in his mother’s kitchen in Antibes, France, and later Andorra after the family moved across the Spanish border. She whipped up imaginative multi-course meals that ignited a lifelong love of great food in the future toque.At just 15 years old, Ripert attended culinary school in the southern French town of Perpignan before moving to Paris to begin his cooking career. His Parisian resume includes stints at storied establishments like Tour d’Argent and Joël Robuchon-helmed Jamin.A sous chef job at The Watergate Hotel in Washington, D.C. brought Ripert to the United States, where he eventually joined Maguy and Gilbert Le Coze at his now-renowned flagship restaurant Le Bernardin. Ripert has since established Le Bernardin as New York City's seafood temple.Since 2008, Ripert has thrown the Cayman Cookout, one of the preeminent international food festivals, at The Ritz-Carlton, Grand Cayman. The celebration of local seafood and ingredients draws some of the world’s best chefs, mixologists and sommeliers. **Amenities:** Seven Mile Beach, Grand Cayman, Cayman Islands, KY1-1209; Opinionated About Dining Top Restaurants in North America Ranked #461 (2024); Opinionated About Dining Top Restaurants in North America Recommended (2023); {"wbwl_source": {"slug": "blue-by-eric-ripert", "page_type": "star_accreditation", "category_slug": "star-accreditation", "award_result": "Accredited", "is_global_winner": "False"}, "scraped_details": {"hero_image": "", "page_title": "3-Star Accreditation", "page_url": ""}, "source_row_snapshot": {"raw_name": "Blue by Eric Ripert"}} | Easy | — | |
| Aria | Modern American | Unknown | — | ||
| Five Islands Lobster Co. | Lobster Pound | Unknown | — | ||
| Grand Old House | Unknown | — | |||
| Luca | Unknown | — | |||
| Seven | Unknown | — |
Side-by-side comparison to help you decide where to book.
Go with the multi-course seafood menu rather than building your own order — the format is where the kitchen performs at its highest level. The conch with cucumber and yuzu emulsion showcases local Caribbean ingredients, and the pounded tuna over foie gras on toasted baguette is a Le Bernardin signature carried over to the Grand Cayman menu. If your table includes a non-seafood diner, the vegetarian menu is a serious option, not an afterthought.
Yes, this is one of the clearest cases on Grand Cayman for a milestone dinner. It holds AAA 5 Diamond status and 91 points from La Liste (2026), the kind of credentials that make the price point defensible for anniversaries, proposals, or a once-per-trip occasion. The Ritz-Carlton setting adds logistical ease — valet, formal service, and a wine list of over 700 vintages at $$$ pricing. If the occasion calls for the island's most formal dining room, this is the booking.
Solo dining is workable here, but this restaurant is structured around a shared multi-course experience rather than a quick counter meal. The formal Ritz-Carlton setting and $$$ price tier mean solo diners should come prepared to invest the full evening and the full spend. It suits a solo food traveller who wants a reference-point meal on the island — less so someone looking for a low-key dinner at the bar.
Grand Old House is the closest local alternative for formal waterfront dining with a longer island history. Luca delivers Italian coastal cooking in a setting that's slightly less formal and typically easier to book at short notice. For something more casual with strong seafood focus, Five Islands Lobster Co. covers the same core ingredient at a lower price tier. None of the alternatives match Blue's La Liste or AAA credentials, so if formal recognition matters to your decision, there's no direct substitute on the island.
Pearl rates booking difficulty as Easy, which means you do not need months of lead time the way you would for a New York or London tasting-menu destination. That said, at $$$ pricing inside a Ritz-Carlton property on a busy resort island, you should still secure a reservation before you arrive rather than attempting same-day. A week or two of lead time is a reasonable minimum during peak season; less during quieter periods.
The menu structure suggests yes — the kitchen runs a dedicated vegetarian tasting menu alongside the seafood-led multi-course format, which indicates genuine kitchen flexibility rather than token substitutions. Specific allergen or restriction protocols are not detailed in available venue data, so check the venue's official channels before your visit if you have strict requirements. The Ritz-Carlton property context also suggests trained front-of-house staff equipped to handle these conversations.
Keep this venue in your Pearl passport, rate it after you visit, and track it alongside every other place you collect.
