Sabor is located just next door to the Port Lucaya Marketplace, at the Pelican Bay Hotel (which boasts being the “happiest hotel in Grand Bahama”). Executive Chef and owner, Emmanuel Smith, takes great pride in serving up a number of seasonal favourites that include an ever rotating selection of fresh seafood, wings, pastas, and more gourmet delights.
In addition to providing diners with cooling, open air views of the Lucayan Marina (and an impressively stocked bar that serves an assortment of classic mixed drinks, including exceptional daiquiris), Chef Emmanuel has used his culinary training and world travels to create a food experience that incorporates comfort, a casual vibe and big flavour. His friendly team also diligently works to create a welcoming and warm experience for diners, who may be looking for a quick escape and a delicious meal.
Sabor’s menu has a number of staples, including light and fluffy conch fritters and Escargot a la Sabor, but the restaurant is known for their new and exciting additions and specials. Their newest menu offerings include Pan Fried Grouper that sits atop a bed of creamy Sweet Corn Risotto and a sweet, yet savoury Guava Sauce. Another new option includes their tender Red Wine Braised Beef Short Ribs, served with a rich Truffle-Cheese Polenta. And, lastly, their well seasoned O.M.G. Shrimp, served with a Spicy Popcorn, is a light appetizer and a taste of what diners will be able to enjoy on the rest of the Sabor menu.
Behind the scenes, Chef Emmanuel is joined by a culinary team that includes Chef Harold Pinder, but his inspiration extends around The Bahamas and the world. When asked what his most memorable dining experience was, outside of his own restaurant, he notes that he loves traditional Bahamian food, and has fond memories of his mother cooking classics like Dried Conch & Rice with Baked Grouper and Coleslaw, on the side. When in Nassau, Chef Emmanuel also enjoys visiting the Wild Thyme restaurant, located on East Bay Street. But he added that diners can never go wrong with a plate of fresh Hog Snapper - which he suggests enjoying lightly battered, fried or grilled - along with soft peas and grits.
Chef Emmanuel notes that he greatly respects the work of his fellow chefs in The Bahamas, and recognizes Chef Pascale Burrows, owner of Pascal’s at the Sky Beach Resort in Governor’s Harbour, Eleuthera, as one of his major culinary inspirations.