Chattel Plaza, Amaryllis Beach Resort, Hastings, 246-427-0715

Description: CHRIST CHURCH PARISH. This popular restaurant and wine bar has a menu that changes daily to reflect the freshest seafood available. Light a la carte selections are the rule here. Start with a stuffed crab back and move on to seafood crepes, blackened fish, or steak and kidney pie. Several excellent pasta selections are available every day, and there's always a vegetarian specialty.
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1st St, Holetown, 246-432-2119

Description: ST. JAMES PARISH. Festive Caribbean colors complement festive Caribbean fare at this cozy eatery. Try the succulent barbecued ribs or the fresh grilled flying fish. Vegetarians will enjoy the "Rasta pasta." Angry Annie always uses fresh local produce and take out is available. Smart-casual attire. Reservations accepted.
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Tent Bay, Bathsheba, 246-433-9445

Description: ST. JOSEPH PARISH. Come here for the delicious Bajan lunch buffet, served daily. Enjoy island specialties like pumpkin fritters, spinach cake, fried flying fish and pepper pot stew. For dessert, the coconut pie is a must-try. Visitors and locals have been enjoying this restaurant for over 40 years.
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Coast Rd, Bathsheba, 246-433-9034

Description: ST. JOSEPH PARISH. This cozy family eatery serves a fabulous Bajan lunch buffet. Island staples like fried fish, baked chicken and macaroni pie are served alongside salads and vegetables grown in the chef's garden. Two things you must try are the homemade cheesecake and the fresh fruit punch ­ available with or without rum!
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Hastings Main Rd, Savannah Hotel, 246-228-3800

Description: CHRIST CHURCH PARISH. The word "Boucan" is taken from the Carib Indian word for "open fire," and this gourmet restaurant serves the freshest island ingredients grilled over an open flame. The restaurant has a casual-sophisticated ambiance with ceiling fans and shutters on the windows. Themed weeknights feature a prix fixe menu; a la carte available on Saturday and Sunday.
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Indigo Courtyard, Holetown, 246-432-0968

Description: ST. JAMES PARISH. This second-floor eatery has taken its name to heart ­ everything is blue, from the tablecloths to the bathroom tiles. It might have appeared overdone, but in fact it's surprisingly appealing. The laid-back atmosphere is great for a casual lunch of soup and salad, pâté or the fresh catch of the day. Prices are budget friendly, too.
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Broad St, Bridgetown, 246-430-3420

Description: ST. MICHAEL PARISH. Chefette is a small fast food chain, and there are 14 locations all over the island. It's not particularly fast, but the prices are reasonable and the food is quite good. Tasty chicken and chips is the staple offering, but the "broasted" chicken sandwich and the various rotis are also satisfying. Several locations have drive-throughs and playgrounds for the kids, and some also serve pizza, barbecue or ice cream.
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New Edgewater Hotel, Bathsheba, 246-433-9900

Description: ST. JOSEPH PARISH. This cozy restaurant serves delicious, traditional Caribbean cuisine. Start with fresh Caribbean seafood chowder or cou cou balls with Creole salt fish. For an entrée try coconut flying fish or grilled jerk chicken. Steaks and a huge selection of pasta dishes are also available. Fresh-baked pies and Bajan lime pie are excellent choices for dessert.
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St. Lawrence Main Rd, Worthing, 246-435-9755

Description: CHRIST CHURCH PARISH. If you like to hear the lap of waves as you dine on fine Caribbean cuisine, then this St. Lawrence Bay restaurant is the spot for you. You can eat on the deck and actually be above the water ­ obviously the views are terrific. Try the Bajan marinated chicken ­ soaked in limejuice, salt and herbs then deep-fried. The pepper pot stew and curried shrimp are also fresh and delicious. Seafood lovers will want to try the fish steak, which might be mahi mahi, kingfish, barracuda or shark, depending on what the fishermen caught that morning. All the fish can be deep-fried or served with white wine sauce. For dessert, bread pudding and carrot cake are homemade and excellent.
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Little Good Harbour Hotel, Shermans, 246-439-3000

Description: ST. PETER PARISH. The charming Little Good Harbour Hotel is a family-owned complex of colorful cottages; their on-site restaurant is a great place to dine, especially at lunchtime when you can sit outside on the patio and gaze at the stunningly blue water that's just a few yards away. The creative midday menu is similar to the dinner menu with a few additional pastas and paninis. You could begin your meal with curry glazed lobster with coconut-chickpea puree, tomato jam and a drizzle of cilantro oil; or seared scallops on truffle-green pea puree with toasted pine nut dressing; but be sure to save room for herb-crusted filet of barracuda or shrimp in Thai broth with basmati rice.
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Waverly House, St. Lawrence Gap, Dover, 246-420-7638

Description: CHRIST CHURCH PARISH. A converted residence now houses Chef Josef Schwaiger's eponymous restaurant. It's simultaneously upscale and relaxed, with wide open plantation shutters to let in the ocean breezes, white tablecloths, gorgeous views of the ocean, twinkling candlelight, and charming little gazebos dotting the carefully tended gardens. Sophisticated contemporary cuisine is on tap, Continental with hints of Asia and the Caribbean. Guests revel in tuna carpaccio with wasabi mayonnaise, twice baked goat cheese soufflé, roasted Cornish hen with braised cabbage, and orange-ginger glazed duck. Return visits are a joy, as the menu changes frequently.
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Port St. Charles Condo and Marina Complex, Speightstown, 246-419-2000

Description: ST. PETER PARISH. Situated at the upscale Port St. Charles Condo and Marina complex, La Mer boasts picturesque lagoon views and a comfortably tony atmosphere. Chef Hans Schweitzer, renowned for his cooking at the Sandy Lane Hotel, creates accessible haute cuisine, and while Sunday lunch here has become something of a must-do for locals and tourists in the know, a weeknight dinner reservation may be a bit easier to secure. Then you can enjoy Schweitzer's seared scallop on shrimp and truffle risotto, herb-crusted rack of lamb, and tamarind-rum glazed shrimp on sugarcane skewers, without all the hoopla. Favorite dessert: caramelized banana crepes with rum-raisin ice cream.
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Mount Standfast, Lone Star Hotel, 246-419-0599

Description: ST. JAMES PARISH. Top-shelf seafood in an elegant atmosphere. For an appetizer, sample Thai crab cakes or seafood ravioli. For lunch or dinner you will be pleased by soft-shell crabs with rosemary or the rare tuna. Feeling grand? Spring for beluga caviar served with new potatoes and sour cream.
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2 West End, Queen St, Speightstown, 246-422-0704

Description: ST. PETER PARISH. This restaurant and bar looks out over the water for a relaxing dining experience. The creative menu features starters like pumpkin soup and green peppercorn paté. Main course options could be any type of fish, grilled, broiled or fried ­ it depends on what is fresh that day. Sizzling tenderloin steak and succulent, barbecued ribs are also available. For dessert, sample starfruit torte or passionfruit cheesecake ­ both are made from scratch.
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Lush Life Nature Resort, Suriname, 246-433-1300

Description: ST. JOSEPH PARISH. Sitting on a hill with picturesque countryside and the ocean in view, Naniki has the distinction of being the signature restaurant of the lovely Lush Life Nature Resort. Utilizing local ingredients, the chefs prepare fantastic Caribbean food like conch fritters, fish soup, and Bajan Black Belly Dilly (roast lamb). Luscious desserts are mostly fruit based ­ fresh fruit compote in peppered rum, and grilled pineapple with ice cream are both recommended. The lunch menu is a bit more casual but no less traditional, highlighting local dishes like ackee and salt fish, steamed flying fish, and jerked meats. Several vegetarian options are also available.
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Gathering Place, Oistins,

Description: CHRIST CHURCH PARISH. Plan to visit the fishing village of Oistins on a Friday or Saturday. You can start with a stroll through town, then admire the prowess of the fishermen as they clean and filet their catch. Eventually, you'll end up at what's known as the Oistins Fish Fry, a gathering of individual vendors who sell fantastic home cooked food at fabulously reasonable prices. You can get fried and grilled fish or chicken and all the sides, from macaroni pie to coleslaw. Sit at one of the picnic tables scattered around, and feast to your heart's content. Arts and crafts are available at some stalls, and someone always has a boom box so dancing is not uncommon. It's all very festive and a whole lot of fun.
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2nd St, Holetown, 246-432-2112

Description: ST. JAMES PARISH. Not only is Olives a great place to enjoy an upscale Mediterranean/Caribbean meal, it's also a trendy nightspot. The restaurant downstairs serves fantastic thin-crust pizzas, fresh pastas, and wonderful daily specials such as yellowfin tuna steaks with ratatouille vegetables. The upstairs lounge has all the hallmarks of a hip hangout ­ potted plants, wood floors, cozy seating and a relaxed atmosphere. An abbreviated menu is served upstairs, but the food is just as good.
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Fairmont Royal Pavilion, Porters, 246-422-5555

Description: ST. JAMES PARISH. The Fairmont Royal Pavilion's open-air Palm Terrace restaurant has enhanced its already gorgeous setting, accenting the space with palm trees and tropical plants, arches to frame the views of the Caribbean, cool white-clothed chairs and tables, and relaxing live music. It's an ideal place to enjoy a leisurely meal, and the kitchen produces creative dishes with a bit of island flair. Standouts include seared scallops with orange-braised fennel and passion fruit gastrique, red snapper with cucumber-lemon aioli, apple cinnamon pork tenderloin, and olive-chili roasted rack of lamb. Top-notch service and a solid wine list round out the offerings.
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Dover, St Lawrence Gap, 246-435-6564

Description: CHRIST CHURCH PARISH. As the name would suggest, this restaurant is all about fish ­ specifically fresh-caught Caribbean fish. All dishes are seasoned with local fresh herbs and served with Bajan produce. Start with rock crab gazpacho or smoked corn and fish chowder. Dinner entrees depend on whatever was caught that day. Kingfish, tuna, barracuda, swordfish, mahi mahi, and snapper can be served broiled, blackened, grilled, pan-fried or poached. Beef, lamb and chicken selections round out the comprehensive menu. For dessert, you'll want to try the homemade rum-raisin ice cream.
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1st St, Holetown, 246-432-1295

Description: ST. JAMES PARISH. This eclectic eatery serves everything from jerk chicken to West Indian curry to T-bone steaks. Vegetarians will appreciate the stir-fries using Bajan vegetables and rice or noodles. A daily fish special is available, often blackened with Bajan spices.
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