The above photo shows Italia, which is housed in these new Mediterranean-style white-washed cottages that comprise the "Clubhouse," adjacent to the golf course.
Inside Italia, guests can expect plenty of handmade pasta, local seafood specialties and a chef imported from Parma, Italy. Over at Tokyo Bay, Chef Ken Lin prepares sushi and teppanyaki dishes (not to be confused with hibachi, which uses a larger, more open grill).
In addition to the view, what really unifies both restaurants is their use of vegetables and herbs culled from the resort's own hydroponic farm. This soil-free system of growing fresh produce (yielding everything from bok choi to Anguilla-native edible flowers) is unique to the resort, and certainly makes for a more fulfilling dining experience for guests. And just think: to enjoy all those veggies, you won't even have to drag yourself away from views like this.
[Photo: CuisinArt Golf Resort & Spa]