If the most demanding question of your holiday is “where shall we go for dinner?”, then on the Cayman Islands you’d better allow plenty of discussion time. With a population drawn from across the world, choice is the watchword, especially on Grand Cayman where visitors can dine on anything from traditional Cayman dishes to top-class French cuisine.
With its rich seafaring heritage, it’s not surprising that Cayman specialises in seafood. Top of the list is the islands’ signature dish: conch stew, a spicy concoction that is on the menu of several traditional establishments and well worth investigating. If you fancy something simpler, there are also conch fritters and conch burgers. Even more widely available are fresh snapper, wahoo (similar to tuna) and mahi-mahi – another delicious white fish that is also known as dorado or locally (and rather bizarrely) dolphinfish.
The nearby islands of Cuba and Jamaica exert their influence, from spicy jerk meats – barbecued chicken or pork – and goat curry, to coconut rice, beans and fried plantain which are served with most meals, especially on the sister islands, Little Cayman and Cayman Brac. Even more relaxed are the beach barbecues, such as that held every Tuesday evening at Cayman Kai, and reached by water taxi from across the bay. They are popular on Little Cayman, too.
US cuisine is represented with a good line in burgers and steaks, ideal for families with big appetites and those after something simple or familiar. There’s pizza and pasta, Trinidadian and Thai, Mexican and Mediterranean, and a whole lot more besides. Perhaps not surprisingly for a destination that is a British overseas territory, standard British fare is also on the menu; you can even get a mean fish and chips in the islands’ capital George Town.
Style is another decision. Family-friendly restaurants abound both in George Town, and along Seven Mile Beach. Dress to the nines for dinner at the classiest hotel restaurants, or for a more traditional venue try the elegant Grand Old House. For a romantic dinner à deux, there’s no beating a waterfront setting under the stars, with only the sound of the waves breaking softly on the sand.
Luckily the best meals aren’t always taken in the evening. Brunch, that great American tradition, has been taken on board and given a Cayman twist, emerging polished and elegant, at its best served with sparkling wine on a Sunday at the Westin Casuarina. Then, if mid-afternoon hunger pangs strike, top up with an ice-cream at Camana Bay, or head to Farmers’ Market for a slab of rich cake or a refreshing tropical fruit such as pineapple or soursop (similar to pawpaw).
So you’ve made your choice. Now what to drink? The classic rum punch, or perhaps a Cayman mudslide – a decidedly sticky cocktail of vodka, Kahlua and Baileys – make a good pre-prandial tipple. High-quality rum, though, such as the local Seven Fathoms, aged underwater in oak barrels, is best savoured slowly. The standard of wines available is exceptionally high, with 13 establishments currently boasting the award of excellence from Wine Spectator magazine. The islands even have their own beer, Caybrew, a lager-style number brewed on Grand Cayman.
Cayman’s night scene is far from the brash offering of many tourist resorts. A couple of dance clubs close to the tourist hotspots of Seven Mile Beach attract a lively crowd, and several venues showcase live music on different days of the week – so boogying by the beach is an option. Most, however, head for a convivial session at a late-night bar – casual or more formal, the choice is yours.
Source: The Guardian