Indigo.

Set within the Wymara Resort, Indigo balances a minimalist, poolside aesthetic with a menu that leans heavily into the local ecosystem. The kitchen is led by Executive Chef Andrew Mirosch, a former commercial fisherman whose background is evident in a seafood-forward menu featuring coconut curry mahi-mahi and blackened grouper. While the atmosphere is undeniably upscale—defined by palm-fringed outdoor seating and soft evening lighting—the focus remains on the integrity of the ingredients. Much of the produce and catch is sourced directly from island farmers and fishermen, supporting a robust wellness program that offers extensive vegan and gluten-free options. It is a sophisticated spot for those who want Caribbean flavors handled with modern technique, minus the typical resort-town clichés.