There is a great number of restaurants on Guadeloupe, and you are sure to
find the one most adapted to your taste.
If you are in a gastronomic mood, look out for restaurants offering French
specialties garnished with a local flavour: results are usually surprisingly
delicious! The best chefs are often natives of the West Indies, who, having
done their studies and collected essential recipes on the mainland, return
to their country of origin and create marvels by mixing the two different
cuisines.
In ten days you will have tasted it all: accras
(cod fritters), Creole boudin (black or white pudding), stuffed crab,
colombos, blaff (fish or seafood boiled in a spicy broth, marinated in
lime), fish broth, poulet boucane (smoked chicken), braised shark, lambi (a
special kind of sea snail) and chatrou (octopus), garnished with rice,
lentils and kidney beans, and coconut custard, banana flambé and sorbets for
dessert… though we are quite sure that nothing equals fresh fish directly
from the fisherman’s net, grilled on an open-air[...]
Don’t miss trying out the more simple local specialties either, especially if you are a lover of fish. If you have the possibility, we would definitely recommend the broth, also referred to as “blaff” prepared by the inhabitants: simply unforgettable! Local vegetables such as yam, sweet potato, okra, squash or breadfruit garnish most courses and in many families almost completely replace bread. Island specialties are the dombré (Flour balls cooked with dry vegetables), macadam (a cod broth) and ti-nain morue (dry cod with banana). But of course nothing equals[...]
Quality of service on Saint Barth is highly superior to that on other Caribbean islands, which can be considered good news. Prices are usually quite high, which comes as no surprise if we take into account the general aspect of the island. But one thing is sure: you will always be adequately welcomed and impeccably served in a breathtakingly dazzling environment.
French gastronomy is all around, and prized chefs often reserve their talent to the clientele of this tiny island. Most gastronomic restaurants are situated in the vicinity of luxury[...]
Despite its uneven topography, the island’s infrastructure for tourism is
quite comfortable, there is a great choice of restaurants and hotels. Prices
are reasonable according to Caribbean norms, and locals are sure to give you
warm welcome and encourage close contacts. Isn’t it a pity that this is so
rarely the case in France..? It is important to remember that similarly to
other “non-French” islands, it is necessary to leave a tip in these
restaurants and hotels.
On Dominica, you'll have two possibilities for eating out: snackettes, which are very inexpensive and popular with their local cuisine. And hotel restaurants, which are more expensive and used rather in the evening. Start off your encounter of the island's specialties with its local fruit juices: giant granadilla, passion fruit, guava, grapefruit, watermelon, mandarin, cherry, etc. Try them all, and you'll have a difficult time trying to pick your favourite. After this vitamin cure, you can take on the sun and get down to real gastronomic testing. Dominican[...]
A local culinary specialty is the “Love torment” ,(Tourment
d’amour), a delicious piece of pastry. The Saints does not pride in a great
variety of gastronomic delights: the local cuisine is simple, based
primarily on fish and seafood. Crayfish is a must on every menu, be it
grilled, fricassee or in all kinds of sauces imaginable, it is
well-prepared, soft, delicious and never overcooked. Restaurant prices here
are far more reasonable than on other West-Indian islands.
Gastronomy
To be honest, food and restaurants are not the best
on Saint Vincent, apart from the delicious fish and crayfish specialties.
Could this be the English heritage? Cuisine here is more of a local kind and
possesses little gastronomic value, which is of course not true for luxury
establishments offering a more sophisticated, international choice of meals.
