Grenada Dining
Eclectic Island Tastes
Find an inspired mix of traditional Caribbean and West Indian fare at Mount Cinnamon, offering some of the best Grenada dining experiences around. From dishes made with local ingredients at Savvy’s to sips and snacks at the Beach Cabana, the perfect tropical flavors are all at your fingertips.
Our Gardens
We harvest the freshest produce and ingredients directly from our private gardens on the property to craft our menus. Our curated cuisine offerings evolve with the seasons, thoughtfully customized to showcase the best flavors.
Cinnamon
Cinnamon is harvested from the inner bark of mature trees in Grenada. This bark is then dried to form the fragrant cinnamon quills used in culinary recipes and medicinal treatments. The delicacy is called Ceylon cinnamon, known to be milder than the more common Cassia cinnamon.
Chocolate
Grenada is renowned for its high-quality cacao trees, and its artisanal chocolate production involves traditional techniques of harvesting, fermenting, and sun-drying cacao beans, resulting in the richest and most distinctive flavors.
Nutmeg
In Grenada, nutmeg trees yield their fruit year-round. When seeds are harvested, they produce a heavenly aroma that wafts throughout the island, creating a fragrant ambiance that's representative of the island's rich spice heritage.
Beach Cabana
Surrounded by beautiful tropical gardens and located directly on Grand Anse Beach, the Beach Cabana serves up BBQ dishes, salads, snacks, and drinks every day from 10 am until sundown.
Savvy’s
In our main clubhouse, bright, open-air breakfasts greet you each morning, while romantic, candlelit dinners await you in the evenings. At any time of the day, every table offers far-reaching views of the seaside.
Steve Collymore
Steve Anthony Collymore brings over 20 years of experience to the culinary industry, including the last 15 years in kitchen management roles that span both overseas and local contexts. Steve demonstrates exemplary leadership qualities and professionalism, backed by a consistently verifiable record of achievement.
Steve Anthony Collymore began his career at the Fairmont Royal Pavilion in 1997, where he attained the position of Sous Chef before moving to the Fairmont Southampton Bermuda in 2005. Upon returning to Barbados, Steve assumed the role of Senior Chef De Partie at the Barbados Hilton Resorts for two years. After his tenure at the Barbados Hilton, he became the Executive Chef at Spago Restaurant, a position he held until 2009, when he left the industry to open his own catering company, which he operated for 7 years. Steve then transitioned into agriculture, taking two years off to develop his farm and familiarize himself with various farming procedures, as well as connecting with local farmers. This experience helped him develop the farm-to-table concept. Returning to the industry in 2017, Steve took the role of Sous Chef at Nikki Beach restaurant, holding that position for a year before serving as Executive Chef for the opening of their second season. From Nikki Beach, Steve briefly oversaw operations at Island Caterers as Sous Chef, then moved to Sea Shed restaurant for the opening of the 2019-2020 season. He joined Divi Southwinds as the Head Chef, a role he maintained until the Covid-19 pandemic. During the pandemic, he established a consulting business aimed at sharing his culinary expertise with new businesses and providing healthier food options for those with specific dietary needs. Steve joined the Mount Cinnamon Resort team in March 2023 as the Head of the Food & Beverage Department.
Jason Joseph
A dynamic culinary artist with over 18 years of expertise at renowned restaurants in the Caribbean, Executive Chef Jason Joseph has earned acclaim with the Chef of the Year title and Governor General Award of Excellence. He continues to craft culinary masterpieces celebrating the richness of flavors and the artistry of fine dining.