Cip's By Cipriani...
Venetian-Inspired Elegance on Maundays Bay

 
 

By: Louise Fayet

If it is seaside dining you seek, you cannot get closer to the Caribbean Sea than Cip's. Touching the water of Maundays Bay, the lapping waves set a soothing tone for the evening to come.

Welcome To Cip's

Cip’s by Cipriani is Cap Juluca’s nod to the Belmond’s Italian sister property, Belmond Hotel Cipriani. As in Venice, at Cip's the ocean surrounds you, Italian eats delight, and elegance and charm are in every detail.

Click the video below for an evening at Cip's...

Step Inside Cip's

Through Moorish-style arched doorways, setting foot inside Cip's is like entering a Moroccan and tropical dream.

Green and white triangular tiles line the floor and ceiling. The bar is painted green while dangling lights in thatched shades illuminate the marble countertops.

Bar at Cip's

Adopting its dining concept from Cap Juluca's former Spice restaurant, Cip's is a relatively casual dinner restaurant, one part lounge and one part restaurant.

Inside the bar area, the room is lined with tropical bench-type seating for lounging. Rich emerald green and white is the color scheme of choice, bringing a distinct air of Venetian flair.

A few steps away, the restaurant’s dining areas tier down to the sea. Sit closest to the water to be fully under the night stars.

Elegant Dining Area

The waterfront terrace also offers a refreshing sea breeze and breathtaking views of the water that reflect the lights of Cap Juluca.

How About This For a Dinner View?

Cip's is helmed by two talented Italian sous chefs: Salvo, from Southern Italy, and Erika, from the North.

Together, they craft a menu and dining experience that takes guests on a delightful culinary journey through the diverse flavors of Italy, from the northern regions to the southern shores.

Meet Chef Salvo Musumeci

At Cip’s, Chef Salvo brings his heartfelt passion and global expertise to the kitchen. A native of Giarre, Italy, his love for cooking was nurtured growing up above a small restaurant, where he spent his childhood folding pizza boxes and watching chefs at work.

Louise & Chef Salvo

After starting his career as a teenage waiter, Chef Salvo pursued formal training at a hotel school before working in England, Spain, Paris, and Mexico. A pivotal role at the prestigious Royal Automobile Club in Epsom, England, eventually led him to join Belmond in Taormina, Italy, in 2019.

Now, Chef Salvo and Chef Erika bring a touch of Italy to every dish, creating memorable dining experiences for guests.

Italian & Caribbean Cuisine

Nights at Cip's begin with a warm welcome in the form of freshly baked bread, served with a duo of rich olive oil and a zesty vinaigrette.

Adding to the magic, Cip's presents its signature Sorbetto cocktail, crafted tableside. This delightful creation combines the smoothness of Mutiny Vodka with the refreshing tang of bergamot sorbet and the effervescence of Prosecco.

Sorbetto Cocktails

Watching it come together at your table is as enjoyable as savoring the first sip.

Cip’s takes cocktails to an art form, with an inventive menu that surprises and delights. Our evening began with the visually striking Fat Kumbers, served in martini glasses with cucumber juice ice cubes that added a refreshing twist as they melted.

Fat Kumber Cocktails

Another standout was the Truffle Gimlet, an elegant mix of Hendrick’s, Cocchi Bianco, homemade pear cordial, and a unique touch of truffle and parsley oil—a true masterpiece of flavor.

Whether you’re sipping a Corossini with soursop purée and prosecco or diving into the rich complexity of a Rucolarita, Cip’s cocktails are as imaginative as they are irresistible.

The menu begins with classic Italian “antipasti" of the best Italian cured meats and yellowfin tuna carpaccio, in addition to…

Burrata Caprese

Creamy burrata wrapped with velvety prosciutto di Parma, roasted tomatoes and grilled fettunta. Simple, elegant, and perfectly balanced.

Then the Caesar Cip's Club Salad - made table-side...

A true Cip’s classic. Crisp little gem lettuce, savory croutons, Parmigiano Reggiano, and marinated anchovies, all tossed together with finesse right before your eyes. It's impossible not to fall in love with this salad.

Another choice on the starters selection…

Ricotta di Mandorle

Homemade almond ricotta with a side of truffle honey, served with crispy sourdough bread. A unique and fragrant appetizer with a delightful balance of nutty and sweet notes.

The menu transitions gracefully into the Primi Piatti, where house-made pastas celebrate classic Italian technique with thoughtful, flavorful ingredients.

We began with the Tonnarello Cacio e Pepe...

Fresh tonnarelli pasta coated in a silky emulsion of pecorino cheese and cracked black pepper. Comforting, rich, and perfectly balanced, this dish proves that simplicity done well never goes out of style.

Next, Cip’s selection of hand-crafted pizzas, where Italian tradition meets bold flavors!

Highlights include the Margherita with fresh basil and mozzarella, the Diavola with spicy salami and chili oil for a fiery kick and...

Featuring Umbrian truffle cream, “fior di latte” mozzarella, mascarpone, and Parmigiano Reggiano. This indulgent pizza is a truffle lover’s dream, with a rich and aromatic profile.

From Primi to Secondi, two standout dishes followed. The Polpo Grigliato...

Perfectly grilled octopus with a hint of heat from ‘nduja, balanced by tender potatoes and bright, fresh oranges. Light, flavorful, and beautifully plated.

Next, the Tagliata di Manzo!

Prime beef fillet cooked to melting tenderness, served with caramelised onion, balsamic, and rosemary. Every bite was rich, savory, and deeply satisfying.

And finally, dessert - always a highlight at Cip’s!

We start with the Tartufo...

A chocolate-and-hazelnut semifreddo with an indulgent truffle finish. Rich but not overpowering, with that nostalgic Italian flair.

The tartufo is also topped with a warm hazelnut chocolate sauce.

Another showstopper is the Signature Cannoli Siciliani.

Crisp Marsala shells filled right before you with sweet ricotta, pistachios, and chocolate chips...

Signature Cannoli Siciliani

Tableside cannoli is an experience all on its own and one you should absolutely not miss.

From start to finish, dinner at Cip’s by Cipriani captures the essence of Maundays Bay evenings - elegant, romantic, and effortlessly unforgettable.

While evenings at Cip’s are all about romance and refinement, daytime brings a lighter, equally beautiful experience - with a lunch menu perfectly suited for sunlit afternoons by the sea.

Lunch at Cip's By Cipriani

Cip's for Lunch

We start with some appetizers from the Antipasti & Insalate section of the menu. First up, the Burrata e Prosciutto...

Creamy burrata paired with prosciutto di Parma, roasted tomatoes, and grilled fettunta, classic Italian flavors done beautifully.

Another light choice is the Insalata Niçoise...

Seared locally caught tuna with green beans, potatoes, cherry tomatoes, and olives on a bed of rich greens. A fresh and perfectly balanced salad.

Another tasty and light dish is the Insalata di Verdure Grigliate!

Marinated grilled peppers, carrots, asparagus and eggplant with farro, tomatoes, almonds, and halloumi cheese.

Moving on to the house-made pastas, the Casarecce Pesto Genovese...

Homemade casarecce pasta tossed in fragrant basil pesto, with pine nuts, potatoes, and topped ricotta flakes.

Now for my personal favorite - the Paccheri con Branzino!

Perfectly cooked Paccheri pasta with branzino, olives, capers, and lemon. This pasta is bright, flavorful, and a top pick from the lunch menu.

Don’t underestimate this pasta dish! Seriously filling, it is packed with rich tomato flavor.

Moving on to the Alla Griglia section of the menu, the Local Catch...

Grilled and beautifully presented with lemon and micro greens. The fish is simply cooked to highlight the freshness of the local catch.

Also up for grabs is the Chicken Breast Paillard, Spanish Octopus and the Island Harbour Whole Lobster.

Do not miss the Pizze Baciate section of the menu. Choose from the Mediterranean or the Bresaola.

Bresaola

Air-dried beef served with arugula and Parmigiano, a great sharing dish!

Lunch would not be complete without dessert!

Sweet Endings At Cip's

Our #1 rule for dining in Anguilla? Always save room for dessert :-)

Cip's menu offers a variety of desserts but my all time favorite from Cip's...

Tiramisù Alla Ciliegia

A light mascarpone mousse with coffee and Kirsch-soaked Morello cherries. This tiramisu is as tasty as it is beautiful.

This tiramisu will never let you down.

Next, the Frutti di Bosco. Limoncello-marinated red berries with bergamot sorbet.

A light and refreshing way to end the lunch experience.

Almost too full to move, Cip’s left us completely satisfied!

The burrata starter, rich pasta, fish selection and tiramisu dessert were truly divine dishes. When it comes to ambiance? Credit must be given to Belmond! Cip's timeless setting at Cap Juluca delivers on its promise of casual Venetian elegance, Anguilla-style.

Cip's is open for breakfast, lunch and dinner daily except Tuesdays. For reservations, call: 264-497-6666

Menus: Visit here.