moline il airport address 767-445-5211 www.avirtualdominica.com/sisters.htm Cr ole Daily, 7am to 10pm $$ Harta and Elka are th

Continue north on the Gros Islet Highway to Rodney Bay, an 80-acre protected lagoon that opens to the sea through a man-made channel cut between Reduit moline il airport address Beach and the village of Gros Islet. The large, modern marina is a popular stop for yachtsmen, and the bay is surrounded by res

767-449-6215 or 767-449-6409. Juice from the sugarcane is used to make the popular Macoucherie Rum. North of the small town of Dublanc, you can turn inland moline il airport address to reach the Syndicate Estate where a trail leads up to the summit of Morne Diablotin, Dominica s highest mountain (4,767 feet). Turn inland toward the peak, which is located in the Northern Forest moline il airport address Reserve. The mountain is named for devilishly ugly birds with a wicked call who are known as diablotin by islanders. The devil-bird s proper name is the black-capped petrel, a shorebird that prefers mountain hideouts for nesting. They were once common on the slopes of Morne Diablotin, but over the years they ve been hunted to the point of extinction, and have not been seen in the area recently.

767-445-5211 www.avirtualdominica.com/sisters.htm Cr ole Daily, 7am to 10pm $$ Harta and Elka are the two sisters who run this guest house and restaurant right on the beach. If you re in the area, stop to enjoy a drink at the seaside bar or stay for a meal on the comfortable patio. Fruit trees surround the property and provide shade and produce for many of the beverages and side-dishes prepared for guests. Fish, fresh from nearby waters, is the specialty, and you can choose from lobster, crayfish, crab, and octopus. Cr ole-style mountain chicken is a good option when it s in season. If you don t have plans for the afternoon, order a rum punch and stretch out in one of the hammocks. This is a true paradise.

767-445-8537 Daily, 7:30am to 9pm International $$ Meals are served on a balcony overlooking the pool and gardens of this modern lodge on the northeast coast. The chef gets up early to prepare meals for hotel guests, and he welcomes you to join them. Everything is made with fresh local products and the menu varies according to the season.