Atlantis Paradise Island has revealed its latest culinary addition, a Mediterranean-inspired restaurant called Silan that melds Israeli cuisine with local Bahamian ingredients. Silan, the Persian word for "date syrup," is the newest restaurant from Pomegranate Hospitality, led by restaurateur Emily Shaya and James Beard Foundation Award-winning Chef-Partner Alon Shaya.

With direct flights to the Bahamas from Miami, Silan at Atlantis is your next night out on your tropical getaway. Chef Shaya joins a roster of internationally acclaimed chefs leading the Caribbean’s food scene at the resort, namely Michael White of Paranza, Nobu Matsuhisa of Nobu and José Andrés of Fish. Silan arrives at a significant time for Atlanstis Paradise Island, as the resort commemorates the 25th anniversary of its iconic Royal Towers and embarks on a complete renovation of the space where Silan will assume.

Chef Shaya was born in Israel, raised in Philadelphia and resides in New Orleans, where he runs Pomegranate Hospitality’s Saba, Miss River and Chandelier Bar restaurants. His unique heritage is reflected in his cooking, which has earned him James Beard Foundation distinctions in the categories of “Best Chef: South” and “Best New Restaurant” and landed him on the list of The Forward’s “50 Most Influential Jews in America.”

“We’re excited to open Silan, a restaurant that intertwines the vibrant bounty of Bahamian ingredients with the deep flavors and recipes from my Israeli heritage,” Chef Shaya said in a press release. “New Orleans is often called the northernmost Caribbean port, and we’re elated to open our newest restaurant in the Bahamas at Atlantis Paradise Island.”

As far as the menu, some of Silan’s highlights include Hummus with local lobster and herbed-curry butter, Marinated Conch Salad with chilled yogurt, cucumber, pine nuts, dill and pink peppercorns, Safta’s Meatballs with spiced lamb kofta in a stewed tomato with tahini and Whole Roasted Cauliflower with feta cheese fondue and argan oil. Dessert calls for a Nutella babka with tahini caramel.