On a breezy night in Turks most people think of hunkering down to the flavors of fried conch and a rum punch. But not tonight. In the heart of Turks and Caicos is Lemon, a modern take on Moroccan cuisine with Mediterranean influences. You can dine in the furnished gazebo, illuminated by candles and lanterns. The foods colors are mirrored by earthy colours and textures inherent in the Moroccan style décor. Innovative blends of herbs and spices and an abundance of flavors provide a truly memorable experience. Chef John, who hails from Canada makes a roasted eggplant stuffed with grilled onions and cherry tomatoes that rocks the kasbah and a b’stille to die for. yum.
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