Overview

Lightly decorated in palm fronds and palm frond hats, this utilitarian dining room is the domain of Josephine Cruz, keen chef of traditional Chamorro cuisine and charming island raconteur. She cooks dishes of stewed chicken (and octopus), crab, pot roast, marinated fish and coconut, then she emerges to greet guests and make good food into a great island dining experience. The ever-evolving display menu features fresh favorites like stewed Chicken Estufao and Shrimp Kelaguen, a medley of chopped shrimp, lemon juice, onion, peppers and coconut.