Eating Out

Meals and Mealtimes

Few restaurants open for breakfast (desayuno). For most Hondurans, lunch (almuerzo) is their biggest meal of the day, and that will be the case in smaller local restaurants, too. Theplato típico, that Honduran combination of meat, tortillas, and cabbage, is lunchtime fare—served between noon and 2 pm—at most mom-and-pop places. Such places, if they open at all in the evening, will serve a lighter dinner (cena). Restaurants that cater mostly to tourists follow more American conventions and serve larger dinners. Restaurants tend not to serve food late into the evening, and most places start winding down their dinner service by 8 or 9 pm. Unless otherwise noted, the restaurants listed in this guide are open daily for lunch and dinner.

Reservations and Dress

Almost no restaurant in Honduras is formal enough to require reservations. We only mention them specifically when reservations are essential (there's no other way you'll ever get a table) or when they are not accepted. We mention dress only when men are required to wear a jacket or a jacket and tie, but there are very few places that have such requirements.

Wine, Beer, and Spirits

Cervecería Nacional, the country's only real brewery of note, brews all major brands of Honduran beer (cerveza). Folks here are loyal to their brands, and the best way to start a lively conversation is to ask them what their favorite is. The lager Imperial and the pilsner Port Royal and the darker Salva Vida are the most popular brands. Visitors to Lago de Yojoa, in the center of the country, know the local D&D Microbrewery, which offers a few distinct alternatives to the national brands. If you go out for a night on the town, the waitstaff will not clear away the bottles from your table until you're ready to leave. It helps them tally up the bill that way.

Honduras does have a tiny wine industry, but most oenophiles would turn up their noses at it. You'll likely imbibe Chilean and Argentine product if you order wine with dinner. Hondurans look on Flor de Caña, made just over the border in neighboring Nicaragua, as their favorite.

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