Accolades

“A roaring success among local foodies and surf-and-turf-weary tourists.”
– Christopher Cox, Conde Nast Traveler
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“ ..Gets you away from touristy West Bay and into savory global nouvelle fare”
– Steve Blount, USA Today

“The handsome, nautically themed Upstairs swaddled in white muslin serves creative fare. Specialties include baked grouper with kaffir lime-leaf crust in lemongrass velouté.”
– Fodor’s Travel
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“If you do one only thing in Grand Cayman. Do the Rare Rum Bar”
– Sunday Times Travel Magazine UK

“Chic beach-lounge-style restaurant …simple but sophisticated dishes; go for the five-course tasting menu”
– Sunday Telegraph, UK

“A constant favorite for island locals”
– Maria Chicowski, Fox News, USA

“..Overlooking endless ocean views and a gourmet meal..”
– Tina Boyle, USA Today

“The Pistachio-Kaffir Lime Crusted Grouper was a hit ”
– Dinner reviews.com USA
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“Upstairs is designed by people who understand that taste is only one of the many senses”
– What’s Hot, Cayman

“Upstairs sizzles as a destination restaurant. Think James Bond with a culinary twist”
– Cayman Free Press

trip-advisor

Upstairs was awarded No. 1 restaurant position in the Cayman Islands by Trip Advisor reviewers for 2012 through to 2016. In 2015 it was awarded the “Hall of Fame” award for consistently rating at the top for 5 consecutive years. In 2017 Upstairs continues to rise the the highest standard and last time we checked, still number 1 in Grand Cayman.

“Do the Rum Bar” Sunday Times Travel Magazine, UK

“A constant favorite for island locals” -Maria Chicowski, Fox News, USA

“..Overlooking endless ocean views and a gourmet meal..” –Tina Boyle, USA Today

“Chic beach-lounge-style restaurant …simple but sophisticated dishes; go for the five-course tasting menu” –Sunday Telegraph, U.K.

“The Pistachio-Kaffir Lime Crusted Grouper was a hit –Dinner reviews.com USA

“Upstairs is designed by people who understand that taste is only one of the many senses.” –Joe Shooman, What’s Hot, Cayman

“Upstairs sizzles as a destination restaurant. Think James Bond with a culinary twist.” –ElphinaMagona, Cayman Free Press
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