Grenada Restaurants

Grenada grows everything from lettuce and tomatoes to citrus, mangoes, papaya (called pawpaw here), callaloo (similar to spinach), dasheen (a root vegetable), christophenes (like squash), breadfruit—the list is endless. And all restaurants prepare dishes with local produce and season them with the many spices grown here. Be sure to try the local flavors of ice cream: soursop, guava, rum raisin, coconut (the best), or nutmeg.

Soups—especially pumpkin and callaloo—are divine and often start a meal. Pepper pot is a savory stew of pork, oxtail, vegetables, and spices. Oildown, the national dish, is salted meat, breadfruit, onions, carrots, celery, dasheen, and dumplings all boiled in coconut milk until the liquid is absorbed and the savory mixture becomes "oily." A roti—curried chicken, beef, or vegetables wrapped in pastry and baked—is similar to a turnover and more popular in Grenada than a sandwich.

Fresh seafood of all kinds, including lobster, is plentiful. Conch, known here as lambi, often appears curried or in a stew. Crab back, though, is not seafood—it's land crab. Most Grenadian restaurants serve seafood and at least some native dishes.

Rum punches are ubiquitous and always topped with grated nutmeg. Clarke's Court and Westerhall are local rums. Carib, the local beer, is refreshing, light, and quite good. If you prefer a nonalcoholic drink, opt for fruit punch—a delicious mixture of freshly blended tropical fruit.

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