year 'round. What more could a Bermudian gourmand ask for? A central location of course. With today's opening of La Coquille, an upscale French restaurant manned by the Little Venice Group -- we've got it. Fresh, quality produce, expertly trained European chefs and a changing menu with delicacies made from scratch, promise a dining experience nothing short of fantastic. Situated on the ground floor of the Bermuda Underwater Exploration Institute (BUEI), its location only adds to the dining experience as waterside views of Hamilton Harbour provide a backdrop which is second to none. The restaurant's reality will not fall short of its concept, assures general manager Jackie DeMeglio and chef Sergio Bottelli. Veterans of the Little Venice Group, the pair successfully opened Cafe Lido (which Mr. Bottelli will still keep an eye on) and plan to beat that success with this latest venture. "It's always a challenge to be in this industry and we're proud to set up this restaurant,'' he said. "I believe it will be one of the best. It needs no decoration because it's got beautiful, Bermudian scenery and Sergio is the one of the most well-known, if not the best-known chef on the Island. His background training is both French and Swiss, so he has a good knowledge of the best and has surrounded himself with a team of very skillful European chefs.'' Open for lunch and dinner, the restaurant is accessible to its patrons through the museum during the day and through a separate, lower ground entrance in the evenings. Fronted with a huge dock and with plenty of museum parking space nearby, guests have the rare option of arriving by land or boat. Indoor and alfresco dining are available. The dining room seats 80, while the terrace seats approximately 100 wind, blow or shine with the aid of a special shielding which, when lowered, protects from the elements without ruining the view. With a waitstaff of approximately 40, plus part-timers for special functions, service should not be a problem. Although both lunch and dinner patrons will be delighted with the relaxed atmosphere, the lunch menu will be far more casual to better suit the different tastes of BUEI visitors. Dinner will be French-based and definitely upscale. On arriving, whether through the museum or waterside entrance, patrons first reach the bar. Faced with brushed stainless steel, highlighted with pinspotting and special lighting, it gives the impression of an actual fishtank. Surfaced with a granite top, it was designed by a Canadian artist. A special fabric-like paint helps form the beautiful motif of Bermudian inland and underwater scenery done by an Italian artist which covers the inside walls of the restaurant. Dimming lights will automatically raise and lower according to the time of the day, while a special light at night will give the effect of dining underwater. The atmosphere will be enhanced by 38 speakers, strategically spread around the restaurant, providing music at a level which is comfortable to diners. Fifteen chefs will assist Mr. Bottelli in the kitchen which he designed with an American engineer in New York. Built with the latest technology, it was installed by the Bermuda Glass Co., while a state-of-the art computerised cash register system -- the first of its kind on the Island -- does everything but make coffee. "I come from the Island of Capri and have been on the Island for 27 years but became Bermudian about ten years ago,'' said Mr. DeMeglio. "I started with Little Venice, worked at the Harbour Front, Tavern on the Green, Cafe Lido and Mickey's. "So I've had a lot of experience and know that this will be a complex operation. Bermudians and tourists want somewhere to dine where they can see Bermuda. Somewhere they can dine alfresco in a formal way without jacket and tie. Outside dining, and dining in general here, will be a fantastic experience.'' Because of all that serving the BUEI will entail, his task will be all the more challenging, said Mr. DeMeglio. "It will be a major challenge. We're not just serving the dining room patrons, but also the rest of BUEI. We can be called on to serve breakfast, lunch or even special dinners to people in the boardrooms upstairs, which have the concept of turning into private dining rooms. We will also be called on to serve the Institute for cocktail parties, light refreshments or coffee breaks. We have to accommodate any dining request because we are the sole possessors of a food and beverage license here. And so we expect to serve an average of 500 or 600 people a day.

And we have to have the ability to switch from fast service in the restaurant during the day to a very elaborate, yet relaxed service at night.'' According to Mr. Bottelli, the bistro will offer upscale Mediterranean food at night, with the dinner menu changing every four to six weeks. The more casual lunch menu will change every two months. "Everything will be made from scratch -- from the bread to the pastry. A lot of the (dinner) dishes will be based on old recipes but redone in a modern way; a lighter way without all the cream and butter. We definitely will not be serving heavy classic French food. Even the service will be formal, but not stiff. And the atmosphere will reflect the food, service and the restaurant.'' President of the Bermuda Chefs Association and a member of the prestigious Chaime des Ropisseur, Mr. Bottelli first worked at Il Chianti in the Botanical Gardens (later Tavern on the Green), before successfully opening Cafe Lido for the Little Venice Group five and a half years ago. There since, he and Mr. DeMeglio have spent the last 18 months establishing La Coquille. "We'll initially be open from 12 p.m. to 3 p.m. for lunch and 6.30 p.m. to 10.30 p.m. for dinner. It will be something completely different for Bermuda; not only the food but also its presentation.'' Special events too! the works, he added, with special functions being planned such as caviar nights, cooking lessons and special guest chefs. La Coquille Restaurant & Bar is open daily. Reservations may be made by calling 292-6122. PHOTO Indoor dining at La Coquille With the aid of special lighting, the restaurant bar front takes on the appearance of an actual fish tank Chef Sergio Bottelli (left) and General manager, Jackie DeMeglio promise excellent food and a relaxed atmosphere at La Coquille, French for `shell' BERMUDA UNDERWATER EXPLORATION MUSEUM MINI SUPPLEMENT SUP