Arrive Hungry in the Cayman Islands—This Tropical Paradise Is a Feast for Foodies

This trio of idyllic islands, known for their shimmering blue waters, pristine sandy beaches, and attractive tax benefits, is also celebrated as the Caribbean's culinary hub. With limited agricultural options, locals have embraced the bountiful offerings of the sea.

Boasting over 200 dining establishments across Grand Cayman, Little Cayman, and Cayman Brac, the local cuisine is built on the islands’ rich marine resources, infused with flavors and influences from the Greater Antilles, Mexico, Cuba, and Miami. Popular Caymanian favorites include snapper, mahi-mahi, and lobster, seasoned with herbs, citrus, and a healthy dose of chili, but the culinary adventure doesn’t end there.

During your next trip to the Cayman Islands, don’t miss these 10 must-try dishes, along with some of the top spots to enjoy them.

Fish tea

At first glance, the name might lead you to believe this dish combines two ingredients that should never meet. However, this rich soup is a beloved staple, carefully prepared for hours in homes throughout the Caribbean. Typically featuring yam, pumpkin, cassava, and bananas alongside a fresh catch of seafood, it’s seasoned generously with thyme, butter, and coconut milk.

Ronaldo and Rosie Garcia at Heritage Kitchen are the go-to experts for this Caymanian classic. You can enjoy your meal at one of the vibrant tables or, even better, settle on the seawall next to this charming beach hut in West Bay. While the menu changes daily, fish tea is always a constant.

Fish fry

To truly savor what many consider the Cayman Islands’ most beloved dish, you must visit a top-notch restaurant. The cheerful duo, Ozzie and Nancy Bodden, run Grape Tree Café, known for its generous servings of fish fry that draw in hungry crowds.

Typically made with battered or breaded snapper or mahi-mahi, these fish fillets are pan-fried and served alongside coleslaw, fries, and hot sauce. You’ll likely be so satisfied that you won’t feel the need to eat again for the rest of the day. Alternatively, try the Jamaican classic escovitch: a crispy whole red snapper topped with scotch bonnet peppers and vinegar, delivering a spicy kick of Caymanian flavor.

Cassava cake

This sweet treat is a delightful indulgence, packed with coconut milk, brown sugar, vanilla butter, and cassava. Commonly referred to as “heavy cake,” this syrupy brown classic from the Cayman Islands is frequently made with yam or sweet potato and is a beloved choice at festivals and celebrations.

Get to Vivine’s Kitchen early, the sunny seafront home of Vivine and Ray Walter, renowned for serving the best cassava cake in Grand Cayman. While you’re there, don’t miss the curried goat or Cayman-style beef, but be warned: by early afternoon, they’re likely to be sold out and the café will close for the day.

Goat curry

From roadside stands to local homes and upscale restaurants, goat curry is a dish you’ll find throughout the Cayman Islands. This rich and spicy meal, also favored in India and Sri Lanka, is seasoned with scotch bonnet peppers, ginger, tomatoes, thyme, and uniquely Caribbean hot Jamaican curry powder.

At the newly opened Palm Heights restaurant Tillies, a talented team of chefs from across the Antilles honors the dish’s South Asian origins by preparing a whole local goat, complemented by coconut sambal and flaky tamarind roti.

Lionfish

This newly prominent fish is an invasive, spiky, and venomous predator that has surprisingly become a star of the Cayman Islands’ sustainable seafood movement. With its mild white flesh reminiscent of grouper, lionfish can be easily fried or enjoyed as sushi, but for a local twist, don’t miss it in a zesty ceviche.

At Tukka on Grand Cayman, chef Ron Hargrave has emerged as a leading advocate for lionfish consumption, skillfully incorporating Caribbean flavors into Australian-inspired dishes. Be sure to try the sizzling lionfish tacos topped with sweet chili and crispy onions. Both the East End and West Bay locations boast rum lists longer than Seven Mile Beach, perfect for mixing into a refreshing Cayman Island Iced Tea.

Cracked conch

The deep-fried, golden delight of cracked conch is a dish with Bahamian roots that has become a staple of Cayman Island culture. Conch features in countless recipes, and whether boiled, stewed, fried, or steamed, the crispy strands of cracked conch—reminiscent of calamari and typically paired with fries and hot sauce—never fail to satisfy.

The term “cracked” comes from a preparation method that involves pounding the meat into thin, tender strips using a frying pan, and the best practitioners of this technique are found at the aptly named the Cracked Conch. This establishment has been serving the dish with pickled fennel and escovitch tartar sauce for over 40 years.

Conch stew

A blackboard bearing the name “Pat’s Kitchen” and a few handwritten menu items is your only clue to this beloved local café on Cayman Brac, where conch stew is the standout dish you must try.

Slow-cooked with potatoes, carrots, dumplings, and tomatoes, this hearty family dish has its origins in the Florida Keys. Here in the islands, it’s typically ordered “Cayman style,” which means it’s well-cooked and spicy. At Pat’s Kitchen, chef Patrick frequently crosses items off the menu throughout the day, so once it’s gone, it’s gone.

Cayman-style beef

At Tomfoodery Kitchen, adorned with vibrant murals by local artists, you’ll discover Caymanian classics reimagined. Cayman-style beef is a personal favorite of chef and owner Thomas Tennant, who has championed the inclusion of invasive lionfish on menus and the use of locally sourced ingredients.

Described by Thomas as “simple and satisfying,” this dish features tender strips of beef marinated with onions, garlic, and peppers over several hours. Especially popular during Christmas in the Cayman Islands, Tomfoodery serves it without frills, accompanied by coconut rice, peas, and fried plantain.

Jerk chicken

Jamaica may be famous for jerk chicken, but it’s an essential dish in the Caymans as well—if you can handle the spice. Jerk, stemming from the Spanish word charqui meaning “dried meat,” consists of three key ingredients: scotch bonnet, allspice, and thyme. Chicken or pork is marinated in this fiery, flavorful mixture, resulting in a hot, smoky taste.

At Island Bites, a self-styled Cay-Mex food truck run by chef Huey Crawford, jerk chicken is a lunchtime favorite. Enjoy a $7 plate featuring breadfruit fries and Cayman-style rice for an incredible flavor experience. For those who prefer milder options, the panko-crusted snapper or conch chowder are both delicious alternatives that are easier on the palate.

Coconut rundown

Originating from Jamaica and Tobago, rundown is a stew typically made with mackerel and flavored with thyme, tomatoes, pumpkin, and a rich, reduced coconut milk that creates a creamy sauce. In the Cayman Islands, okra and cassava are added, and milder ingredients are replaced with scotch bonnets for extra heat.

At Peppers—a lively open-air palapa with ongoing happy hours—this Caymanian favorite features mahi-mahi. Pair it with roasted breadfruit and loaded jerk fries while enjoying live music every weekend.