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Restaurants Overview

With the escalation of Bahamian tourism, meal preparation at the better dining spots has become as sophisticated as that in any leading U.S. city. European chefs brought in by the top restaurants have trained young Bahamians in the skills of haute cuisine. Chinese, Indian, Mexican, Creole, and Japanese fare have also become available.

However, don't neglect the Bahamian food. Several relatively inexpensive spots serve traditional dishes, which now also appear on the ritzier menus: peas 'n' rice, conch (chowder, fritters, and cracked), Bahamian lobster, "stew" or "boil" fish, grouper fingers, fresh local bread, and, for dessert, guava duff, a warm marriage of boiled Guava dough and sweet sauce. Because meats and some seafood often have to be imported, local fish is usually the most economical entrée.