Locals and tourists visiting the East End will be able to enjoy a whole new fine dining experience after Eliana's opened its doors for business this month.

The restaurant, which was the concept of Pizza House owner Franz Egenolf, was officially launched last Sunday with a focus on offering quality food, wine and service, including meats and seafood.

The site of the new eatery in Southside was previously a McDonald's in the former US military base before being turned into a Pizza House five years ago, half of which has now been converted into Eliana's.

And Mr. Egenolf, who has been working in Bermuda's hotel and restaurant trade for almost 40 years, reckons there will always been a market for fine dining despite the economic downturn.

"I think it is a good opportunity to start a new business now," he said.

"People are still spending money and my experience is that people don't mind spending money for quality food and service, and the more money that people spend, the sooner the recession will be over."

Mr. Egenolf, who has been running the Pizza House chain for more than 20 years, with additional sites in Shelly Bay and Heron Bay, came up with the idea to make the best use of the space available at the site and to try something different.

"The idea came about due to a combination of things," he said.

"There is not a lot of fine dining in the St. David's area, and a lot of people have moved down here and many visit the local beach, and a friend of mine encouraged me to try something different and it has worked out really well so far.

>"We had our first paying customers on Sunday and we have had some very positive comments as far as the layout, atmosphere and, most importantly, the food and service is concerned, which is definitely a plus."

The menu offers everything from fresh seafood such as traditional Bermuda fish chowder, calamari, shrimp cocktail, jumbo scallops, smoked salmon, salmon steaks, wahoo and lobster during the season to meats including certified Angus choice beef and rack of lamb, and even a dessert trolley, featuring home made cakes, while Crepe Suzette and cherries jubilee can be cooked at patrons' tables on request. There is also a full beer and wine list available.

Mr. Egenolf, who first came to the Island in 1971 as an executive chef at the Holiday Inn, where he worked for 10 years before going on to spend a four-year stint at Loews Bermuda Beach Hotel, said the emphasis would be on letting people savour their meals and not feel rushed.

"I want people to enjoy themselves, to come and have a good meal and relax we are not going to rush anybody out of the door," he said.

Having assembled a team including a manager, chef, sous chef and two waiters, Mr.Egenolf has built up the business mainly through word of mouth, with redevelopment work starting at the beginning of the year, and he is looking forward to see how it fares in the future.

"We'll see how it goes," he said.

"It basically started off as a hobby because I have got the Pizza House chain in three different locations and we are busy and it is often hectic at times, but with the help of some good friends I have been able to make it into a reality.

"It is a case of so far so good I am encouraged the staff are doing an excellent job and we have been getting positive feedback, so that is all great."

"Bermudians travel widely and they know their foods and wines, so I think instead of going to New York for a nice meal, you can come to St.David's and save yourself an airline ticket."

The restaurant, which has a seating capacity of 40, is open between Tuesday and Sunday from 5.30 p.m. onwards, with a liquor licence until 1 a.m.

For more information about Eliana's, call 777-0555.