One GT has introduced three dining concepts under the leadership of Executive Chef René Cahane.

The hotel and residential development in Grand Cayman officially opened its doors to guests this month. Managed by Remington Hospitality, it is also the island’s only member of Small Luxury Hotels of the World.

Perle serves as the property’s signature French-Mediterranean restaurant, centred around an open kitchen and a seafood-driven menu rooted in refined technique. A curated wine programme reinforces its European sensibility.

Byū, the island’s first rooftop restaurant and bar with an infinity-edge pool, offers panoramic views across Grand Cayman alongside an Asian-inspired menu featuring sushi, sashimi, robata-grilled dishes and shareable plates. A globally influenced cocktail programme and strong sake selection anchor the experience.

Meanwhile, Café Bellini brings an Italian-inspired bakery and café to the ground floor, offering speciality espresso, house-made pastries and light fare.

Designed by Mike Stroh of Trio Architecture, the wider property offers a take on Caribbean modernism, defined by crisp geometry, natural materials and a deliberate relationship with light and ocean views. Interiors by Trio Interior Design and Carolina Hane combine sculptural elements, organic textures and custom furnishings to create environments that feel immersive rather than decorative.