The Rosette award for this establishment has been suspended due to a change of chef. Reassessment will take place in due course under the new chef. With exotic palm trees, white louvred shutters, a deep blue pool straight out of a Hockney painting and a whiff of art deco in its low-slung white façade, the Atlantic Hotel could be in 1930s Miami. The Ocean Restaurant has views over the gardens towards the sea, a New England palette of blues, whites and beiges, and modern artwork on the walls. It's a wonderfully light and airy setting, and the exciting cooking of Mark Jordan has turned this place into a real Channel Islands dining destination. There's a seasonal à la carte and daily-changing set menus, including a seven-course taster and, at the budget end of the spectrum, a spectacular value lunch menu; vegetarians get a fair crack of the whip too. Whichever you choose, each is chock-full of splendid Jersey produce and intelligent contemporary ideas, starting, perhaps with smoked eel and seared duck foie gras lifted with celeriac purée and caramelised apple. Whether you go for a fish or meat main course, you can be sure that the materials are all of exemplary quality – butter-poached fillet of halibut, for example, supported by a mussel and potato nage, leeks and caviar. On the meatier side, roe deer fillet is matched with vegetable gâteau, red cabbage and redcurrant jus. For dessert perhaps choose a fun take on the mojito cocktail theme partners 85% chocolate ganache with mint ice cream, Bacardi jelly and the citrus tang of calamansi foam. Service is pitch perfect, and the sommelier will guide the way through a list of thoroughbred wines teeming with quality.