Dining

Pavilion and a new culinary team

Opening early 2014, Pavilion at The Somerset is a new fine dining experience on Providenciales. Pavilion features a comprehensive menu of Continental cuisine drawn from both Asian and South American influences innovatively presented on smaller dishes to allow guests to experience more of the farmer-inspired menu.

Carve into flank steaks with tomatillo jam, herb-crusted lamb with Chimichurri, chicken with jerk bread stuffing and more, all from a unique Wood Stone Oven, an island exclusive that ensures the food is cooked to perfection. Pavilion will also feature the freshest seafood at a raw bar and lobster tank – the first on Provo.

LunaSea, The Somerset’s poolside restaurant and bar, has been updated and features an entirely new menu. Executive Chef Eric has also put his touches on the resort’s weekly Tuesday night Beach BBQ, a not-to-be-missed event featuring freshly grilled surf and turf menu, rum bar, bonfire, and a DJ with dancing on the sand.

Sommelier Claudiu Covrig

Restaurants Manager and Sommelier Claudiu Covrig is excited to bring his passion for fine wines, gourmet food, travel, and foremost, hospitality to The Somerset. Born in Romania, Claudiu’s unbridled passion for fine dining drove him to London, England, where he began his extensive career. Claudiu’s 23-year career culminated in achieving the position of General Restaurant Manager at the acclaimed Michelin Rosettes restaurants Il Convivio Restaurant, Restaurant Michael Nadra and Mennula Restaurant.

Working alongside world-class chefs, Claudiu has fine-tuned his staff to provide exceptional service to complement exquisite menu offerings. Claudiu’s passion for travel landed him in Providenciales, where he worked previously at Beaches Resort & Spa as restaurant manager for the Italian Village.

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