Where to Eat in St Lucia, Restaurants by Area

Food in Saint Lucia is a mix of Creole, French, African, Indian and British influences, and some of the best meals on the island come from small roadside spots as much as from hotel dining rooms. Below is a list of restaurants we suggest to our guests, grouped by area, with a note on what each is known for. Opening days change during the quieter months, so it is worth calling ahead or checking their pages before you go.

Rodney Bay and Gros Islet

• Jacques Waterfront Dining, Rodney Bay. Caribbean dishes cooked with French technique, on the water at the marina side of Rodney Bay. A good choice for a dinner out.
• Spinnakers Restaurant & Beach Bar, Reduit Beach. Casual food on the sand: fish creole, lobster in season, burgers. Easy for lunch between swims.
• Spices of India, Rodney Bay. Tandoori and curries. Useful when you want a change from grilled fish.
• Gros Islet Friday street food, Gros Islet village. Grilled fish, lobster, chicken and pork from stalls along the street every Friday night. Inexpensive and very local.

Cap Estate

• The Naked Fisherman, Cap Maison. All-day beachside dining with Creole bakes, burgers and BBQ boards, at the foot of the cliffs.
• The Cliff at Cap, Cap Maison. Caribbean cooking and seafood on a clifftop terrace. Book a table around sunset.

Castries and Marigot Bay

• The Coal Pot, Vigie, Castries. A long-standing waterfront restaurant serving Caribbean dishes with local seasonal ingredients.
• The Pink Plantation House, Morne Fortune, Castries. French and Creole lunch in an old plantation house with gardens and a view over the harbour.
• Chateau Mygo House of Seafood, Marigot Bay. Fresh seafood with a French Creole touch, right on the bay.

Soufrière and the south-west

• Orlando's Restaurant & Bar, Soufrière town. Chef-led Caribbean cooking with local produce. Offers a tasting menu.
• Dasheene, Ladera Resort. Caribbean and Creole food on an open terrace looking straight at the Pitons. Many visitors come for lunch just for the view.
• Rabot Restaurant, Rabot Estate. On a working cocoa farm, with cocoa used in many of the dishes, savoury and sweet.
• Bamboo and The Creole Pot, Château Belair. Farm-to-table Creole breakfast and lunch using mostly local ingredients.
• Plas Kassav, Anse La Verdure, on the road between Castries and Soufrière. A roadside bakery making cassava bread over hot coals, in flavours like coconut, cherry and saltfish. A good stop on a drive south.

The south

• Mama Rose Restaurant & Bar, Laborie. Home-style Saint Lucian food such as grilled tuna and octopus creole, in a small fishing village.

Local dishes worth ordering

• Green fig and saltfish. The national dish. Green bananas boiled and served with salted cod cooked with onions and peppers.
• Bouyon. A thick soup of meat or fish, root vegetables and dumplings, often sold on Saturdays.
• Accra. Fried saltfish fritters, usually eaten as a snack.
• Bakes. Fried or baked dough, served for breakfast with saltfish or cheese.
• Fish creole. Fresh fish in a tomato, onion and pepper sauce.
• Cocoa tea. Hot chocolate made from local cocoa sticks with spices and milk.

Most restaurants add a service charge and VAT to the bill, so check before adding a tip. Menu prices are usually in Eastern Caribbean dollars (XCD), and most places accept US dollars and cards. If you would rather eat in, a private chef at the villa is another option we can arrange.