Graycliff Restaurant: Nassau’s Timeless Fine‑Dining Landmark

Graycliff Restaurant lives in a nearly 300‑year‑old Georgian mansion built in 1740 by Captain John Howard Graysmith. Over centuries, it has hosted luminaries from Winston Churchill to the Duke and Duchess of Windsor, making the setting as celebrated as its cuisine. 

Gestalt rave reviews praise its “amazing food,” “superb service,” and “unbelievable wine” in a dining style that blends opulence and warmth. The restaurant was the Bahamas’ first certified five‑star culinary destination—a legacy that continues to set standards across the region.

Under Executive Chef Elijah Bowe, Graycliff presents a menu where Bahamian seafood meets European culinary artistry. Signature plates include lobster ravioli, conch chowder, and foie gras with fruit reduction, all executed with refinement and local pride. The cooking style reflects the Garzaroli family’s Italian heritage, blended seamlessly with Bahamian flavors under Bowe’s direction. Multi-course meals are complemented by house-made chocolates and desserts, rounding out a dining narrative that respects tradition yet surprises with innovation.

One of Graycliff’s marquee features is its wine cellar—boasting over 250,000 bottles across Italy, France, Bordeaux, California, Madeira, and more. Awarded the prestigious Wine Spectator Grand Award, the cellar is considered one of the largest in the Western Hemisphere. Guests can partake in a daily Wine Luncheon, a multi-course Italian-inspired meal paired expertly with fine vintages by the sommelier team (The Islands of The Bahamas). A private dining room in the cellar, seating up to 18, offers immersive tastings and exclusive wine-blending sessions.

Dining at Graycliff begins in the elegant parlor, with high ceilings, antique décor, and champagne cocktails; candlelit dining rooms and a live pianist add a layer of romance to each evening. The staff delivers a seamless fusion of Bahamian warmth and professionalism—well-versed in both menu and wine narratives, making each dining experience feel curated and personal. A refined dress code—jackets preferred for gentlemen—further elevates the ambiance, ensuring that dinner feels like a special occasion.

Graycliff extends hospitality beyond dinner. Its Culinary Academy offers interactive classes led by Chef Elijah Bowe, teaching dishes like conch chowder and guava soufflé, complete with recipe booklets and branded aprons. The property also hosts chocolate-making tours, cigar rolling in the Humidor Churrascaria, and guided wine blending experiences at Bahama Barrels, the first licensed winery in the Bahamas. Afternoon tea services, served in garden seating or the parlor, add British ritual with tropical ambiance—a refined respite in lush surroundings.

As Caribbean cuisine gains global esteem, Graycliff remains the defining fine-dining institution. It continues to inspire younger chefs who marry local sourcing with global technique and unwavering standards. The restaurant's defining triad—exceptional food, impeccable service, and unforgettable ambiance—is lived in every detail. From its historical architecture to its innovative seasonal menus and unparalleled wine list, Graycliff consistently delivers a layered, multi-sensory experience that transcends time.

Graycliff Restaurant is more than a place to eat—it’s a culinary pilgrimage. In its storied mansion with historic gardens, beneath crystal chandeliers and the gaze of antique portraits, diners experience an elevated synthesis of Bahamian tradition and global gastronomy. With Chef Bowe’s refined menu, the region’s most lauded wine cellar, and experiences that weave food, drink, and culture, Graycliff encapsulates the essence of luxury gastronomy in the Caribbean.