The restaurant is the vision of Island restaurateurs Markus Mueri and Neil Bryington who set out to create a culinary destination with chic design and a lounge culture, combining sophisticated city dining with the cool Caribbean breeze. The lively and approachable environment of Abacus was an instant sensation and the restaurant has been a “must visit” since opening, for locals and tourists alike.
Determined to keep Abacus as a premier restaurant in Cayman, in 2015 the team welcomed Chef Will O’Hara who brought the lunch and dinner menu soaring to new heights. Focusing on sustainability and farm-to-table, the Abacus menu still features cutting-edge cuisine, now using the freshest high-quality local ingredients. The lunch menu and dinner menu are organized By Land and By Sea and the all-day tapas menu is perfect for dining with friends and sampling an array of dishes. The islands produce inspires Abacus’s artistically crafted cocktail menu. The drinks are shaken and stirred by the restaurant’s mixologist using seasonal fruits directly from the island’s farmers. Abacus offers inside dining, with warm lighting and the modern design of uniquely contoured walls and iron chandeliers, and shaded outside dining surrounded by palm trees and the cool breeze coming from the harbor. Ideally located amongst the Island’s highest-end boutiques, with grand views of the amazing architecture and botany of Camana Bay, Abacus lends itself to the perfect place to dine at any time during the day or evening.
