Luca is one of the newest restaurants to open on Seven Mile Beach. With uninterrupted, breathtaking views of the beach and the Caribbean Sea, the location is unrivalled. Luca is the brainchild of the highly successful team that brought us Ragazzi – one of the Island’s busiest and most popular eateries for the last eight years. Andi Marcher and Paolo Polloni, owners and business partners, describe the exquisite menu as “Italian-based, fused with international flavours”. It has been fine tuned to perfection by their young and creative chef, Frederico Destro from Venice, formerly head chef at Ragazzi and the results are amazing and speak for themselves. Everything is made fresh daily in Luca’s kitchens, from breads to pastas to desserts. Federico’s culinary philosophy is pure and simple: Source the best quality, freshest ingredients possible and don’t mess with them. Freshness of product and simplicity of presentation pretty well sum it up. Daily specials highlight the team’s ongoing creativity. Sleek and stylish, Luca, oozes smart sophistication. The team’s attention to detail is apparent everywhere; from the marble floors to the Venetian hand-blown glass lights. Five Italian craftsmen were imported from Europe and spent six weeks installing the wooden panelling and other finishing touches, including the leather upholstered banquettes. The cutlery and china is Villeroy & Boch. Taking pride of place along the north wall of the highceilinged room is Luca’s fabulous glassencased wine “cellar”, holding several thousand bottles, representing a choice of over 350 different varieties.  The restaurant is managed by the very capable and delightful Barnabas Bako from Hungary. His attention to detail is meticulous and will provide warming wraps on chilly nights, reading glasses to those that have left theirs at home, and recommendations on wine and food if you need direction.