37 Best Restaurants in Cayman Islands

This handsome Camana Bay hangout, once more notable for its stunning decor (witness the smoked glass-and-cast-iron chandeliers) has been transformed into a foodie mecca by executive chef Will O'Hara. Credit his farm-to-table "contemporary Caribbean cuisine" and the solid relationships he's developed with local purveyors, farmers, and fishermen. Start your evening with fresh in-season fruits (guava, mango) in O'Hara's take on the classic Bellini. Segue into sashimi of the day or pork belly in Asian barbecue glaze, beautifully counterpointed in taste and texture by pickled red cabbage. The daily market-inspired catch might be mahimahi over roasted local pumpkin drizzled with Cayman honey, allspice, and thyme. You can also make a fine meal from a couple of appetizers or such tasty tapas as oxtail spring rolls with island spiced coleslaw and tomato-chipotle salsa or chickpea fritters accompanied by vibrantly hued local sun-dried cherry tomatoes, beetroot puree, and spinach.

This quietly hip spot plays up an aquatic theme with indigo glass fixtures, black-and-white photos of bridges and waterfalls, and cobalt-and-white walls that subtly mimic foamy waves. Its young, international chefs emphasize seafood, preparing regional dishes from around the globe with a Caymanian slant, albeit emphasizing Peruvian and Italian specialties from tiraditos to tiramisu. The Thai ceviche, gossamer lobster-shiitake ravioli, and tender entraña (skirt steak Argentinean style with chimichurri) burst with flavor. Presentation is painterly throughout, and authentic gelatos cap off the meal. Wine selections from lesser-known regions often represent good value, with 20 offered by the glass; the bartenders also creatively pair cocktails and food. Free tapas at happy hour and the three-course lunch menu are steals.

Bàcaro (likely derived from Bacchus, Roman god of wine) is the Venetian slang term for a gastropub, dispensing upscale versions of down-home cicheti (the city's beloved take on tapas). This dazzling yacht club eatery, boasting gorgeous views of the marina and modish decor (terrific terrace, wonderful black-and-white fishing photos, ropes hung from the ceiling to suggest both keels and sails), delivers on the name's promise thanks to the artistry of Venetian-born head chef–owner Federico Destro, late of Luca. Some of the stunners, deftly counterpointing tastes and textures: coffee-infused cured salmon; poached octopus with eggplant mayonnaise, confit tomatoes, and squid ink crispies; asparagus flan with wild rice, cauliflower puree, and Parmesan “sand”; and Niman Ranch pork belly topped with creamy polenta, roasted shallot, and Cabernet jus. A six-course tasting menu is a good deal (with an extra supplement for wine pairings).

Celebrity chef Eric Ripert's trademark ethereal seafood, flawless but not fawning service, swish setting, and soothing, unpretentious sophistication make this one of the Caribbean's finest restaurants. Choose from six- and seven-course tasting menus (with or without wine pairing); there are also trendy "almost raw" and "barely touched" options. Many dishes are clever riffs on the mother restaurant (New York's celebrated Le Bernardin), using the island's natural bounty, such as the celebrated signature tuna foie. Dishes might include lobster with purple cauliflower and macadamia nuts in truffle butter, or seared turbot with braised endive in a clam–foie gras emulsion. The vast wine list showcases not just heavy hitters but hot new regions and lesser-known varietals.

Mariachi music, sombreros, and intricate Talavera tile work set the tone at this authentic and innovative Mexican eatery tucked away off West Bay Road. Start with the savory ceviches (winners include Caribbean shrimp, Peruvian-style red snapper, and tuna Chino Latino in soy with sesame, chili, mint, and cilantro). Or try such terrific tacos as the Tecate-battered rock shrimp, chicharron, or fish. Sterling main courses range from a salmon quesadilla to a pork chop in tamarind-orange-chipotle reduction. But the two musts are the delectable duck confit chilaquiles and fabulous torta de cochinita pibil (suckling pig sandwich) brimming with avocado, refried beans, pickled onions, and roasted tomato aioli, served with a heaping helping of the signature chili fries. Wash it down with magnificent margaritas.

Despite the deceptively chill vibe at this open-air setup replete with thatching and colorful hand-painted tiles and plates, the fare is haute south-of-the-border. You won't sample finer chicharróns (in tangy tequila barbecue sauce), fish tacos, or elote (corn off the cob with cotija cheese, cilantro, lime, and chipotle aioli) outside the Yucatán, while the intensely flavored flat-iron steak with mole jus and chimichurri might make even dedicated vegetarians think twice. The friendly, skilled bartenders mix marvelous margaritas with 'tude . . . and plenty of other diabolical concoctions. There's often live entertainment, but the best show is the nightly performance of the fireballing sun as it surrenders to the natural order of things, preferably from the smartly designed sea-facing counter.

At this smart beachfront trattoria, everything has been handpicked: a wine wall of more than 3,000 international bottles; Murano glass fixtures; arty blown-up photographs; leather banquettes; and a curving onyx-top bar. Chef Roman Kleinrath presents a more conventional, classic menu than his predecessor but still delights in unorthodox pairings like Hudson Valley foie gras with pickled figs, raspberry balsamic puree, and Port reduction. Homemade pastas like pumpkin ravioli with sun-dried tomatoes in drawn thyme butter also shine, but the standout is a whole Mediterranean striped bass baked in a salt crust floating atop Chardonnay caper sauce.

Energetic, effervescent Janie Schweiger patrols the front while husband Richard rules the kitchen at this simpatico marina spot where the menu dances just as deftly from Asian dishes like Thai seafood curry to items like chicken schnitzel that highlight the chef's Austrian upbringing. Locals and fishermen literally cruise into the adjacent dock for refueling of all sorts. You can sit in the large but homey room decorated with warm brick, Depression-era fish-theme chandeliers dangling from the cathedral ceiling, and vivid aquatic artworks, or admire the dexterous marine maneuverings from the expansive tiered deck. Nimbly prepared nibbles include the wildly popular 10-ounce Brie-topped jerk burger and ceviche, but everything is expertly cooked to order. Lunch offers several of the restaurant's greatest hits at much more palatable prices.

The name means "good buddies," and this strip-mall jewel percolates with conversation and good strong espresso. The airy space is convivial—blond woods, periwinkle walls and columns, and handsome artworks of beach scenes, sailboats, and palm trees—and the antipasto alone is worth a visit, as are the homemade breadsticks and focaccia, carpaccio, and insalata Caprese. The shellfish linguine in a light, silken tomato sauce, with cherry-tomato skins pulled back and crisped, and gnocchi in four-cheese sauce with brandy and pistachios please pasta perfectionists. Thirty first-rate pizzas emerge from the wood-burning oven, and meat and seafood mains are beautifully done, never overcooked. The wine list is notable (400-odd choices) for a casual eatery, offering affordability even on heavy hitters such as Biondi Santi Brunello, Jermann Pinot Grigio, and Giacosa Barbaresco; the knowledgeable staff will gladly suggest pairings.

The Ritz-Carlton's all-purpose dining room, which features tall potted palms, soaring ceilings, a black-and-beige color scheme, and twin wine walls bracketing a trendy family-style table, transforms from a bustling breakfast buffet to an elegant evening eatery. Sinatra and Ella keep a sultry beat, while the kitchen jazzes up standard meat-and-potatoes dishes with inventive seasonings and eye-catching presentations. Splendid aged Niman Ranch steaks come with five sauces and rubs, from five-peppercorn to béarnaise. The calorie- and cholesterol-conscious can savor the likes of melt-in-your-mouth ahi tuna poke. Then surrender to the chocolate and sea-salt-caramel candy bar. Nightly happy hour (5–7) offers superb bar snacks like tempura Brie with local pepper jelly and jerk maple-glazed pork belly. The wine list is pricey but well considered; the creative craft cocktails also make surprisingly splendid pairings.

Taikun is an archaic Japanese term of esteem, loosely translated as "Supreme Commander." It's an appropriate designation for this sensuous sushi spot, clad in black with crimson and gray accents and dominated by a buzzy communal table. Start with one of the terrific cocktails or indulge in the superlative sake flights, which can be optimally paired with your sushi. Savor the salmon rice foie gras or melting Wagyu nigiri, then dive into such sublime signature maki as the Volcano (ahi poke, spicy salmon, tempura shrimp, cucumber, shiso, orange tobiko, wasabi mayo, and kabayaki sauce). The attention to detail is such that the waitstaff grates the fresh wasabi on sharkskin at the table; the resulting flavor is explosive in the best sense.

Classic Caribbean dishes use produce from local farms in a homey environment. Great beach views and a tropical atmosphere round out the experience. The restaurant works equally well as a chilled-out lunch spot as it does a laid-back party venue. Try the sweet-potato-and-cheese empanadas, Mr. White pizza, or green papaya salad. Enjoy the sounds of the sea lapping against the shore. After lunch, flop onto a shaded lounger and rest up ahead of the spectacular sunset display.

At this eatery, the food romps from Malaysia through the Mediterranean to Mexico: spicy chicken tikka, Thai chicken-lemongrass soup, and tzatziki, as well as unusual salads and creative sides. The chef-owner calls it a building-block menu; you can modify the bread and sauce—there are a dozen varieties, including several curries, peanut satay, jerk mayo, mango raita (yogurt, tomatoes, chutney), tahini, teriyaki, garlic cream, and even gravy like Mom used to make.

This refined eatery glamorously channels South Beach and Santa Monica, with a sleek black bar, an earthy color scheme, and sparkly ecru curtains dividing dining spaces. Executive chef Sandy Tuason (who apprenticed with the Roux brothers, Daniel Boulud, and David Burke) masterfully adapts Mediterranean and Asian influences to local traditions and ingredients to create a "coastal cuisine" menu that offers mostly small plates and large plates to be shared family style. Seafood is the star, unsurprisingly (Tuason's marine version of a charcuterie plate makes a marvelous meal). But the mouthwatering sous vide beef tenderloin is a winner, too. Pairings are suggested for each dish, and the wine list features several fine CI$40 options and some surprising high-end bargains. Wine Master dinners pair several courses with wines (from Marchese di Barolo to Gosset Champagne), often introduced by guest winemakers or owners from as far afield as Tuscany, Australia, Napa, and Chile.

Devotees would probably award four exclamation points to the marvelously moist chicken, slow-roasted on a hardwood open-hearth rotisserie. Most customers grab takeout, but the decor is appealing for a fast-food joint; the clever interior replicates an old-time Cayman cottage. Bright smiles and home cooking from scratch enhance the authentic vibe. Hearty but (mostly) healthful heaping helpings of sides include scrumptious Cayman-style corn bread, honey-rum beans, jicama coleslaw, and spinach-pesto pasta. Prices are even cheaper at lunch.

This animated space celebrates all things fun and Caribbean with pastel walls; cobalt glass fixtures; National Archive photographs and old newspapers about the spot's namesake, Cimboco, the first motorized sailing ship built in Cayman (in 1927); and flames dancing up the exhibition kitchen's huge wood-burning oven. Everything from breads (superlative bruschetta and jalapeño cornbread) to ice creams is made from scratch. Artisanal pizzas come topped with balsamic-roasted eggplant, pesto, and feta or with jerk chicken with Bermuda onions. Signature items include banana-leaf-roasted snapper and fire-roasted bacon-wrapped shrimp. Amazing desserts include a sinfully rich brownie. The popular breakfast and brunch are equally creative.

Arguably Cayman's first true gastropub, Craft impresses with gorgeous postindustrial decor (contrasting warm white exposed brick with gray piping) and contemporary rustic cuisine that defies labels. The kitchen dubs it “familiar food with a twist." The globe-trotting menu changes monthly and the executive chef takes sabbaticals, traveling the world for inspiration. Stellar starters include jerk pork poutine, giant kale-cheddar pierogi with house-made bacon, and addictive beer-battered cheese curds with spicy ranch dip. Every day features a special: "Melting Pot" Wednesday (fondue), Thursday raw bar featuring sublime ceviches, and wild game such as ostrich chili or wild boar rack on Tuesday. Craft takes pride in its remarkable beer selection (including gluten-free options), with tastings, flights, and food pairings. Bourbon and rum lovers have fabulous options, and mixology mavens can dive into the house infusions.

This busy and eclectic eatery has a vast menu (Cajun to Chinese), including smashing breakfasts and 10 kinds of burgers (fish and veggie versions are available). The decor is dramatic—crimson booths and walls, flat-screen TVs lining the counter, steel pendant lamps, an exhibition kitchen, gigantic flower paintings, and Andy Warhol reproductions. Other options include a Caesar salad, samosas, Philly cheesesteak, and chicken fajitas. It's noisy, buzzing, and hip—but not aggressively so.

Icoa, the goddess of water, worshipped by the Indigenous people of Venezuela's Paria Peninsula, was renowned for her exceptional beauty and alluring perfume. Innovative Dutch chef Jurgen Wevers crafts food that likewise stimulates the senses with cutting-edge cuisine, from Thailand to Tunisia and Tampico, taking center stage. Asian street food reigns supreme: taste buds tango to a duck-confit rice crepe with shiitakes, fired shallots, basil, cucumber, and hoisin-lemongrass broth. Fresh-baked breads make a meal in themselves. The adjacent space has been converted into a contemporary wine bar called ENOTECA with its own light menu. Desserts are remarkable, and you can also buy handcrafted chocolates infused with fresh Key limes, passion fruit, pineapple, and Cayman honey.

This café in the heart of Seven Mile Beach brings healthy, wholesome, and sustainable ingredients to the streets of Cayman. Everything you see is fresh and chemical-free. Owner Lindsay Allen has been reading the labels so we don't have to. One of the standouts, a Thai green curry with soba noodles and cashews, is a great dish to feed your soul and nourish your body. Top it off with a tropical-fruit-laden acai bowl, the stuff of Instagram dreams, which will taste as good as it looks.

This temple to sports and the cowboy lifestyle serves a Texas-size welcome and portions. If it can be barbecued, deep-fried, jerked, pulled, or nacho-ized, it's probably on the menu. Many locals swear the burgers (six options piled high with fixings from pickled jalapeños to pulled pork) and hickory-smoked barbecue ribs are Cayman's best. Such Tex-Mex standards as shrimp fajitas are appropriately mouth- and eye-watering, and regulars lick their chops at the reasonable prices, especially on theme nights, when you can get all-you-can-eat fajitas and Budweiser bucket specials.

It's a toss-up as to which is sexier at this pan-Pacific bistro: the sleek decor or the glistening, artfully presented food. The first, courtesy of Hong Kong designer Kitty Chan, is as sensuous as a 21st-century opium den with a back-lit dragon, contemporary Buddhas, glowing granite bar, wildly hued throw pillows, and enormous mirrors. The bartenders have developed a loyal local following for their flair in more ways than one. The chef's trot effortlessly all over Asia for culinary inspiration: terrific tuna tartare, decadent duck gyoza, killer kung pao chicken, smashing Singapore fried noodles, heavenly honey-glaze ribs, beautifully crispy Okinawan-style pork belly, and two dozen ultrafresh maki (try the signature roll). An extensive tea selection and a sake and wine list are also offered.

Nestled in the backyard of Seven Mile Beach, Ms. Piper’s cottage holds mementos of her travels, influencing the dishes, drinks, decor, music, and special touches. Her kitchen is a reflection of her life journey—a representation of her cultural and spiritual pursuits as well as her celebration of graceful aging that is abundant and never-ending. Ms. Piper has created a space marked by free spirits, fashionable wanderers, spirited youthfulness, and natural femininity. 

In every respect, from the decor to the cuisine, Pani is a joyous celebration of street food from around the subcontinent, with haute gloss. The space breathtakingly creates an Indian street bazaar indoors: bamboo-and-burlap awnings, billowing multihue fabric, representations of such deities as Ganesha, a wall of dyed tea bags, and huge brass tandoor urns in the open kitchen. Among the many standouts (with just the right amount of heat, which the restaurant will happily adjust) are prawn tandoori, wonderfully complex savory chaats, lentil dosas (crepes), and paneer butter masala. The vast vegetarian options are good enough to convert the most ardent carnivores, and the express lunch is one of Cayman's best bargains.

Neapolitan-style pizzas, shawarmas, and flatbreads are served in a garden flanked with leafy palms and an authentic Italian brick oven.

Inspired by the vibrant culture and glamour of the 1960s jet set society, Saint June provides an inviting atmosphere where guests can savor refreshing cocktails and exquisite dishes. Signature creations include local favorites like jerk chicken with mango slaw, and South American dishes such as Argentinean beef empanadas and Mexican esquites (toasted corn). Guests may also enjoy the Tourist Tree, made from local botanicals, or inventive drinks like Chic and Skinny, blending mezcal with local flavors. All this, surrounded by the stunning beauty of Seven Mile Beach.