Wise words easily overlooked adorn the walls of Casanova by the sea, one of Cayman’s oldest and best-loved restaurants. By the time you leave the bustling waterfront establishment the Italian sayings, like the unsolicited advice of old friends, ring true.
 
And as night descends along Hog Sty Bay, the picturesque restaurant makes good on its promise of great food and a lively atmosphere.

Appetisers, ambience
But for the familiar lilt of Caribbean voices from neighbouring tables, the waterfront terrace, warm sea air and the fishing boats anchored a few feet away, would not have been out of place on the Amalfi coast.
 
Eyeing Casanova’s extensive wine list and its impressive range of hot and cold appetisers, we went along with the wait staff’s credo of “everything is possible” by going ‘off menu’ with an antipasto platter brimming with calamari, conch fritters, olives, cheese and prosciutto.
 
The uncomplicated dish, a nice balance of competing yet complementary flavours, relied solely on the freshness of each morsel rather than on a rich sauce and fancy presentation.
 
We also sampled the Bacconcino di polenta alla marinara – an appetiser of melted fresh mozzarella topped with home-style marinara sauce and eggplant served on toasted polenta. Rich, tangy and filling, I particularly liked its grainy texture and the way the cornmeal assumed the flavour of everything it touched.

Marvellous Malbec
Swayed by Casanova’s knowledgeable Sommelier, Gianni Iacoviello, we plumped for an Argentinean Malbec. Uncompromisingly full bodied yet smooth, the 2008 Gascon from the high altitude Mendoza wine region was the perfect pairing.
 
Elegant with a soft round tannin, the sommelier explained that the red was layered with flavours of blackberry, blueberry, cherry and a hint of mocha. Nice.
 
Greatly encouraged by our reaction to his first ‘off menu’ choice, he recommended Pappaidelle pasta and porcini mushrooms topped off with freshly shaved truffles.
We were both glad he did. Not only were we pleasantly surprised by the food’s robust and meaty texture, it was further enhanced by the rustic appeal of the never to be forgotten truffles.

Crescente’s Casanova’s
While waiting for our main meal, we chatted to Tuscan-born Gianni and Kelvin from the Dominican Republic. Lively and engaging, after quizzing Casanova’s finest about the relative merits of their home towns, they explained the recent history of one of Cayman’s most well-frequented restaurants.
 
Relocated from its former site a few hundred yards up the road, Casanova’s moved to its present location only to have to rebuild on that spot after Hurricane Ivan. With its latest reincarnation, its loyal clients came flooding back.
 
Now with the capacity to host even more guests, and private functions in its five different areas, what attracted owner Tony Crescente to the site was its enviable location.
 
“Location is everything, every night we get such amazing sunsets,” he says. “People already knew about our food, so the location and the atmosphere was very important.”

All hail the chef
Having already heard about the Chef Anello Crescente’s deftness with fish dishes, we ordered Grigliata di Pesce salmoriglio, a main meal of lobster, shrimp, calamari, scallops, salmon and mahi mahi, smothered in a delicious parsley and lemon garlic sauce. This is a meal for seafood aficionados. Prepared in a classically Mediterranean style, cooked simply with herbs, it is guaranteed to melt in your mouth.
 
The Carre di agnello, Casanova’s version of herb and honey-mustard encrusted rack of lamb, was another winner. Its instant appeal, no doubt helped by lamb being my favourite meat, was further enhanced by its succulent fall-off-the-bone texture. Cooked in a red wine sauce and accompanied by asparagus, roast potatoes and roast cherry tomatoes it had was both hearty and flavourful.

Arriverderci
We arrived as strangers and left, if not as friends, as guests who wanted to return – soon.   WH

Open: Monday-Saturday, 11am to closeSunday 5.30pm to close
Tel: 949-7633 (Reservations recommended).