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10 Best Restaurants in the Caribbean

  • <p><strong>Where: </strong>Dorado, Puerto Rico</p> <p>Like the Ponce de León of cuisine, José Andrés leads diners on a journey from Spain to Puerto Rico in his first opening off the US mainland. At you'll find ingenious reinventions of classics such as <em>asapao</em> (a rice and seafood stew) may look different from what you’ll find at the local <em>cafetin</em>—the <em>lechon</em> (roast pork) is tucked into a slider bun and the <em>coquito</em>, a rum and coconut-based drink becomes a molecular-style orb—but the authentic flavors still ring wonderfully true.</p> <p><strong>Plan Your Trip: </strong>Visit </p>
    1/5

    Mi Casa by Jose Andres

    Where: Dorado, Puerto Rico

    Like the Ponce de León of cuisine, José Andrés leads diners on a journey from Spain to Puerto Rico in his first opening off the US mainland. At you'll find ingenious reinventions of classics such as asapao (a rice and seafood stew) may look different from what you’ll find at the local cafetin—the lechon (roast pork) is tucked into a slider bun and the coquito, a rum and coconut-based drink becomes a molecular-style orb—but the authentic flavors still ring wonderfully true.

    Plan Your Trip: Visit

    Courtesy of Ritz-Carlton Reserve
  • <p><strong>Where: </strong>Grace Bay, Providenciales, Turks & Caicos</p> <p>A plate of flavored sea salts is placed before diners at , not just as seasoning, but as an homage to the island’s history of cultivating the mineral. Executive chef Kyle Kingrey, just in from a stint at New York’s fashionable Beauty & Essex, pairs local ingredients with global influences in dishes like roasted red snapper with curried madras oil, cauliflower couscous, tzatziki, pine nuts, and raisins. </p> <p><strong>Plan Your Trip: </strong>Visit </p>
    2/5

    Seven

    Where: Grace Bay, Providenciales, Turks & Caicos

    A plate of flavored sea salts is placed before diners at , not just as seasoning, but as an homage to the island’s history of cultivating the mineral. Executive chef Kyle Kingrey, just in from a stint at New York’s fashionable Beauty & Essex, pairs local ingredients with global influences in dishes like roasted red snapper with curried madras oil, cauliflower couscous, tzatziki, pine nuts, and raisins.

    Plan Your Trip: Visit

    Courtesy of Seven Restaurant at Seven Stars Resort, Turks & Caicos
  • <p><strong>Where: </strong>Baie de St. Jean, St. Barthelemy</p> <p>While the theme parties at —DJ-driven “I Love Fridays,” a Saturday “Bikini Brunch,” and Sunday’s “Deluxe BBQ”—lure the crowds in, newly appointed executive chef Paul Coste’s menu keeps them coming back, especially on “Lobster Tuesdays.” That’s when the chef really shows his shellfish prowess in a menu that celebrates the crustacean with items such as mini lobster spring rolls with mango, a lobster <em>vol-au-vent,</em> and lobster cooked in earthenware pot with coconut milk and lemongrass.</p> <p><strong>Plan Your Trip: </strong>Visit </p>
    3/5

    La Plage

    Where: Baie de St. Jean, St. Barthelemy

    While the theme parties at —DJ-driven “I Love Fridays,” a Saturday “Bikini Brunch,” and Sunday’s “Deluxe BBQ”—lure the crowds in, newly appointed executive chef Paul Coste’s menu keeps them coming back, especially on “Lobster Tuesdays.” That’s when the chef really shows his shellfish prowess in a menu that celebrates the crustacean with items such as mini lobster spring rolls with mango, a lobster vol-au-vent, and lobster cooked in earthenware pot with coconut milk and lemongrass.

    Plan Your Trip: Visit

    Courtesy of La Plage Restaurant
  • <p><strong>Where: </strong>Grand Cayman</p> <p>A leader of the Caribbean Slow Food movement, James Beard Foundation Award-winning chef Michael Schwartz has literally grown Grand Cayman’s food scene via his farmer exchange, in which he invites Miami growers to help island farmers cultivate their agriculture. Schwartz has even teamed with a local dive shop to organize “lionfish safaris,” where guests spear the overpopulated fish and bring them back to the restaurant to eat. Diners at can also enjoy signature dishes such as crispy sweet and spicy pork belly with kimchi, oiriginally served at Schwartz’s Miami original.</p> <p><strong>Plan Your Trip: </strong>Visit </p>
    4/5

    Michael’s Genuine Food & Drink

    Where: Grand Cayman

    A leader of the Caribbean Slow Food movement, James Beard Foundation Award-winning chef Michael Schwartz has literally grown Grand Cayman’s food scene via his farmer exchange, in which he invites Miami growers to help island farmers cultivate their agriculture. Schwartz has even teamed with a local dive shop to organize “lionfish safaris,” where guests spear the overpopulated fish and bring them back to the restaurant to eat. Diners at can also enjoy signature dishes such as crispy sweet and spicy pork belly with kimchi, oiriginally served at Schwartz’s Miami original.

    Plan Your Trip: Visit

    Michael's Genuine Chocolate Cremoso by Gary Wong 
  • <p><strong>Where: </strong>Meads Bay, Anguilla</p> <p>Get your goat—via curried sliders, or in a pot pie—at , located on a tranquil spot overlooking the bay. The 17-year-old restaurant, which recently moved to the popular Frangipani Resort, also celebrates the bounty of the island in dishes such as local crayfish in ginger vinaigrette, with greens plucked right from the property garden.</p> <p><strong>Plan Your Trip: </strong>Visit </p>
    5/5

    Straw Hat

    Where: Meads Bay, Anguilla

    Get your goat—via curried sliders, or in a pot pie—at , located on a tranquil spot overlooking the bay. The 17-year-old restaurant, which recently moved to the popular Frangipani Resort, also celebrates the bounty of the island in dishes such as local crayfish in ginger vinaigrette, with greens plucked right from the property garden.

    Plan Your Trip: Visit

    Courtesy of Susan Croft Photography
<p><strong>Where: </strong>Dorado, Puerto Rico</p> <p>Like the Ponce de León of cuisine, José Andrés leads diners on a journey from Spain to Puerto Rico in his first opening off the US mainland. At you'll find ingenious reinventions of classics such as <em>asapao</em> (a rice and seafood stew) may look different from what you’ll find at the local <em>cafetin</em>—the <em>lechon</em> (roast pork) is tucked into a slider bun and the <em>coquito</em>, a rum and coconut-based drink becomes a molecular-style orb—but the authentic flavors still ring wonderfully true.</p> <p><strong>Plan Your Trip: </strong>Visit </p>
<p><strong>Where: </strong>Grace Bay, Providenciales, Turks & Caicos</p> <p>A plate of flavored sea salts is placed before diners at , not just as seasoning, but as an homage to the island’s history of cultivating the mineral. Executive chef Kyle Kingrey, just in from a stint at New York’s fashionable Beauty & Essex, pairs local ingredients with global influences in dishes like roasted red snapper with curried madras oil, cauliflower couscous, tzatziki, pine nuts, and raisins. </p> <p><strong>Plan Your Trip: </strong>Visit </p>
<p><strong>Where: </strong>Baie de St. Jean, St. Barthelemy</p> <p>While the theme parties at —DJ-driven “I Love Fridays,” a Saturday “Bikini Brunch,” and Sunday’s “Deluxe BBQ”—lure the crowds in, newly appointed executive chef Paul Coste’s menu keeps them coming back, especially on “Lobster Tuesdays.” That’s when the chef really shows his shellfish prowess in a menu that celebrates the crustacean with items such as mini lobster spring rolls with mango, a lobster <em>vol-au-vent,</em> and lobster cooked in earthenware pot with coconut milk and lemongrass.</p> <p><strong>Plan Your Trip: </strong>Visit </p>
<p><strong>Where: </strong>Grand Cayman</p> <p>A leader of the Caribbean Slow Food movement, James Beard Foundation Award-winning chef Michael Schwartz has literally grown Grand Cayman’s food scene via his farmer exchange, in which he invites Miami growers to help island farmers cultivate their agriculture. Schwartz has even teamed with a local dive shop to organize “lionfish safaris,” where guests spear the overpopulated fish and bring them back to the restaurant to eat. Diners at can also enjoy signature dishes such as crispy sweet and spicy pork belly with kimchi, oiriginally served at Schwartz’s Miami original.</p> <p><strong>Plan Your Trip: </strong>Visit </p>
<p><strong>Where: </strong>Meads Bay, Anguilla</p> <p>Get your goat—via curried sliders, or in a pot pie—at , located on a tranquil spot overlooking the bay. The 17-year-old restaurant, which recently moved to the popular Frangipani Resort, also celebrates the bounty of the island in dishes such as local crayfish in ginger vinaigrette, with greens plucked right from the property garden.</p> <p><strong>Plan Your Trip: </strong>Visit </p>
Fodor's

The classic image of an island vacation includes sunshine, crystalline waters, and chilled cocktails on the beach. Why not add fine dining to that picture? While generally overlooked for its cuisine, the Caribbean is home to plenty of culinary gems. Here are 10 of our favorite restaurants making foodies swoon on the sunny islands right now.

By Kathleen Squires