THE Radisson Hotel at Granger Bay has dropped its SAS affiliation and is now known as Radisson Blu. Many will know its incredible terrace with incredible views and fine food at Tobago’s but only a handful of locals will likely know it for its accommodation.
There are few things as luxurious as taking a holiday in your own city, especially if it’s just an overnight jaunt that requires a small bag of luggage.

The Radisson is in the process of upgrading guest rooms. Some of those that have not yet benefited from refurbishment are getting a little scruffy around the edges, but still provide luxurious accommodations.

The new-look rooms will have a far more contemporary flare (and pared down décor) and I understand a discussion is currently underway about using a broad blue and white stripe in upholstery which I think is splendid – a perfect look for rooms that overlook the sea.
The immediate appeal though is the buffet lunch at Tobago’s. At R225 there are better-value-offerings elsewhere but the selection is outstanding and the food quality good. If you pace yourself (as I did) it can take the place of lunch and dinner and suddenly it costs half the price!

If you’re smart, you’ll take time over the cold selection. Here are the healthful options such as pasta salads (the pesto mayo with baby spinach and olives is delicious) as are the Med-style pickles (even though the calamari was a little sharp at the back of the throat.) A dish not often available on buffets (and costly to produce) is marinated artichokes. 

If you’d rather have something with more of a French bent, there’s divine goat’s cheese, rocket, roast peppers, baby spinach, olives and asparagus salad.
The chicken Caesar is also good – with jewels of pancetta and parmesan curls (but if you’d rather make your own there are simple salad ingredients at the ready).

Take a break before going for the hot selection which while tasty is a little more pedestrian.
The curry is always good (they have a Tandoori oven) in the kitchen and do wonderful Indian dishes such as the chicken breasts with minted yogurt which are very good and tender.

Often there’s Norwegian salmon too which is lovely served with a citrus salsa. The veg selection is also worthwhile: roast garlic mash, honey-roasted butternut and aubergine and courgette tians among them.
I feast on the cheese selection (with pickles and chutneys) because most of the other desserts contain sugar.

JP had conniptions of joy over the baked cheese cake. Others at the table also raved about the glazed citrus tart and the choco brownies.
As a luxury hotel restaurant, wine prices are not out of kilter.
There’s the delicious Brampton Chardonnay at R120 or you could splurge on the fabulous Iona Sauvignon Blanc that’s listed at R225 a bottle. We routinely drink tap water with ice and lemon rather than costly (and usually carbon-footprint heavy) bottled water or even soft drinks.

Overnight guests only pay half price for One Spa treatments. More information from eldoray.smit@radissonblu.com.
Radisson Blu 021-441-3000.