With an elegant interior of natural colors, lush potted trees and a terrace providing unparalleled views of the ocean and golf greens, you may think you're in Tuscany when you dine at Andrea. And that's before the fresh northern Italian dishes even hit your table. The friendly service will lead you to believe this is a more casual restaurant than it is, but make no mistake, the food served here is carefully executed and well-sourced. The typical prosciutto, for example, is elevated with a Zibbibo wine-marinated melon. Pasta is not the only item that gets special billing here, however, as all meals should end with a scoop of the artisan gelato.

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Jean-Pierre Dubray

Andrea

Executive Chef

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