The Cayman Islands in the western Caribbean are not just a spectacularly beautiful face. Behind the perfect beaches and crystal-clear waters lies a gastronomic scene with a multitude of influences. Here, creative and modern cuisine meets tradition, and you can enjoy everything from the finest local lobsters to lionfish tacos with cocktails made from banana liqueur.
Some may envision stingrays gliding over sandbars when they think of the Cayman Islands. For others, it might be butterfly fish swimming through colorful coral reefs. The shallow, crystal-clear waters surrounding the three islands have long attracted visitors – but with each passing year, there are even more delicious depths to discover.
Nowhere is this better reflected than in the islands’ restaurant landscape. Naturally, there is no shortage of jerk huts, conch fritters, and super-sweet mangoes. However, taking a closer look reveals world-class chefs drawn by the top-notch ingredients, as well as a growing center of expertise on the islands. The wealth of cultivated produce has inspired groundbreaking sustainability initiatives, a thriving cocktail scene, and a farm-to-table movement where guests can even be invited to pick their own vegetables for the chef (as at Le Soleil d’Or on Cayman Brac).
The Western Caribbean archipelago consists of three different islands: Grand Cayman, Cayman Brac, and Little Cayman, each with its own personality. Their combined landmass is tiny – together, the three islands would fit nearly 1,000 times into Great Britain – but they host 150 different nationalities, creating a unique diversity that shapes the culture of the Cayman Islands. Residents hail from neighboring Jamaica, Great Britain, the Philippines, India, and Canada, among others. The result is a deliciously tropical melting pot. It seems fitting for a British Overseas Territory that features the monarch on banknotes alongside banana orchids, hawksbill turtles, conch shells, and parrots.
It is this fusion of ideas and ingredients that is responsible for this fertile culinary landscape. Inspiration comes from all corners of the world – yet the sun-drenched and fresh seafood of the Cayman Islands remains the heart of the dishes. There’s local goat salami, pickled snapper, and cassava cake at Chellamella – an “exotic fine-dining” supper club by British-Caymanian chef Jack Barwick (UK Junior Chef of the Year). At the Brasserie, a pioneer of the farm-to-table movement, colorful plates are drawn from the edible garden and include honey from their own beehives or fermented coconuts from surplus fruit on their plantation. Even the vibrant cocktail scene relies on homemade banana liqueur, soursop, cassia blossom sugar, and lively floral garnishes.
There are few examples that better demonstrate the creative approach and can-do attitude of the Cayman Islands than the quarterly tradition of lionfish hunting. The chef-led initiative was launched to address the problem of non-native species decimating nearby reefs and proliferating at an alarming rate. In search of a delicious solution, island chefs learned to deal with the toxic spines of the invasive predator and began cooking with the intruder. Now, lionfish tacos, fried lionfish, and spicy lionfish ceviche have all become staples on the menus of the Cayman Islands.
This is typical of the very specific spirit of the Cayman Islands. It is an archipelago defined by its agility and ability to adapt. Because diversity enables creativity, and if that’s your goal, there are few better places to enjoy global cuisine with the freshest ingredients and dine under the Caribbean sun. And getting there is a breeze, as British Airways offers five weekly flights from London Heathrow, with a layover (without disembarking) in Nassau, Bahamas, and an additional 1 hour and 35 minutes flight to Grand Cayman. Arrive on an empty stomach and expect the unexpected.
FINEST CUISINE: BLUE BY ERIC RIPERT AAA Diamond-awarded cuisine in the luxurious surroundings of the Ritz Carlton by the man behind the annual Cayman Cookout. Expect inspired seafood and exquisite wine pairings.
BEST LOCAL CUISINE: HERITAGE KITCHEN A touch of traditional Cayman with grouper and coconut mahi-mahi – served from their iconic turquoise beach hut.
BEST SEAFOOD: MORGAN’S SEAFOOD RESTAURANT Waterfront dining with local lobsters and freshly caught fish and stunning panoramic views over Governor’s Creek.
BEST VEGAN CUISINE: SAUCHA Clever, organic, plant-based dishes, often garnished with small-batch ferments, and best enjoyed with their homemade kombucha.
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