La Mata Rosada

La Mata Rosada Review

The French chef/owner of La Mata, Yvonne Bastian, has been luring local expats and foodies since the late 1990s. She sets tables with white linens in an all-white interior that includes an array of ceiling fans to keep you cool; breezes sneak in from the bay across the street. There are plenty of excellent choices, like mahi mahi in coconut sauce with a mango chutney or a mix of grilled lobster and other shellfish; the grouper has a potato crust, with tomatoes and eggplant. Begin with the ceviche, a specialty of this port town, made with dorado (mahi mahi) and conch. Whether you go local or international, order the creole shrimp or a substantial salad, and you should leave satisfied. The desserts, like the chocolate terrine, are also presented with pride.