Hotel Mocking Bird Hill

The restaurant at Hotel Mocking Bird Hill has become a destination unto itself, thanks to chef Melvin Laidlaw, who gets most of his produce from an on-site garden (try the coconut-and-garlic soup followed by the orange custard with wild-orange liqueur). The 10-room eco-hotel is nestled in almost seven acres of tropical gardens. The hotel relies almost exclusively on local suppliers, such as the women's group that transforms discarded paper into stationery for guests.