The newly opened Bagatelle Bistro in the Gansevoort Turks and Caicos Hotel certainly does its New York sister restaurant proud by maintaining a playfully sophisticated atmosphere, gourmet fusion cuisine and attentive service. It does, however, offer one significant advantage: a breathtaking location on the turquoise waters of Providenciales. From the sleek white cushions offset by dark wood and wicker furnishings to the pristinely set tables and modern design, this Turks and Caicos restaurant is the epitome of relaxed luxury. Both the indoor dining room and the alfresco areas recall the casual elegance of the French Riviera, right down to the people-watching. The cuisine is similarly multifaceted, incorporating local and international ingredients and preparation techniques. Breakfast and lunch are served pool- or beachside, as is an indulgent all-day drink service. Dinner is slightly more formal, though all three have the same chic, yet laid-back vibe.

The Menu: Chef de Cuisine Antoine Harding has created a menu that is fittingly light and fresh for the island setting but still marked with bold combinations of flavors. Salads and sandwiches offered for lunch include favorites like La Salade Nicoise, the jerk chicken wrap and the grilled lobster poboy. The sumptuous dinner menu uses fresh local fish and produce and incorporates both Mediterranean and exotic pan-Asian ingredients for contemporary fusion fare. Hot and cold appetizers include grilled black tiger shrimp with mango and red pepper, spicy Indian curried vegetables and seared conch with a Vietnamese red-pepper glaze. Main courses, such as the roasted grouper fillet with spicy mustard sauce and the impossibly tender filet mignon, are accompanied by sides like country vegetables, haricots verts and traditional sauted mushrooms. House-churned ice cream, sticky toffee pudding or zesty key lime pie are a few of the dessert offerings.

The Must-have: To truly experience the wizardry of Hardings fusion magic, start with the calamars croles, grilled calamari with a savory creole sauce and black olive tapenade served with grilled bread. Follow with signature pork porterhouse, a 16-ounce prime cut, grilled and roasted to medium, dressed with mango salsa and served with sweet potato gratin. The chocolate hazelnut torte with creme anglaise is the perfect decadent finish.