We know it as the Caribbean centre of superyachting and holiday makers know that the twin-islands of Antigua and Barbuda possess some of the most beautiful beaches in the Caribbean, with one for every day of the year.
The destination is the ultimate paradise for yachties and beach-lovers alike but now it seems the islands seek to attract the foodies amongst us.
As any self respecting superyacht crew member knows restaurants dot the coastline and most crew can guide visitors towards quickly discovering that Antigua and Barbuda is also known for some seriously good food.
Surrounded by turquoise Caribbean seas, seafood is a main feature of Antigua and Barbuda’s cuisine. The catch of the day, varies from Barbuda’s spiny lobster, best served grilled with a dollop of garlic butter, to traditionally fried snapper.
Antigua’s Conch water and stuffed shellfish are amongst its’ gastronomic specialities with mahi mahi, and other fish worth sampling.
Traditional Antiguan cuisine is colourful, full of flavour and unpretentious. The national dish is a tomato-based stewed saltfish, and ducana – a sweet potato and coconut blend steamed in sea grape leaves.
At the roadside, examine lunch menus, for special Antiguan meals, like pepperpot, souse, and bbq pigtails, or grilled crab backs. This is also the perfect opportunity to get a quick lesson in roasting corn on a coal pot or chopping and peeling sugar cane.
The destination’s luxury hotels and fine dining restaurants offer a blend of the islands’ culture sprinkled with international flair. Foodies will find a mixture of everything on the menu, from rich and spicy Creole dishes to European and Asian cuisine.
Le Bistro is one of the finest and most sophisticated and independent restaurants in Antigua with an incredible selection of wines from France and around the world. World class chef, Patrick Gauducheau, creates a menu of classical French dishes adding Caribbean flavours for an exciting twist.
Seafood lovers will be at home at Papa Zouk’s Fish’n’Rum restaurant, famous for its bouillabaisse soup and lobster. The restaurant has a lively atmosphere with special rum punches and the largest rum selection in the Caribbean.
Perhaps the most intriguing is the thought of having dinner on a Oil Tanker. Well now you can!
D-Boat, established earlier this year, is a newcomer to the foodie scene in Antigua. Converted from a 1974 Oil Tanker into a state of the art offshore experience, D-Boat has it all out on the ocean with beautiful views, constant entertainment, a water park and a great menu, not to mention that fantastic feel-good atmosphere. Accessed by tender from the nearby dock at Maiden Island in the North Sound area, D-Boat is perfect for families in the day and at night the bar comes alive as diners party all night long on the water.
Set on a historic Sugar Mill plantation, and housing an art gallery, is Harmony Hall. The restaurant offers great ambience, seclusion and an eclectic Italian cuisine. For an after-lunch stroll, there is a beach, and dingy dock, within walking distance of the restaurant.
Nearby, is The Bay Restaurant at Nonsuch Bay, offering a selection of local and international cuisine prepared by an award winning chef. Nonsuch Bay Resort will host its third annual Food and Wine Festival in November 2014.
As far as drinking goes, the aged 5 year old English Harbour Rum, is the rum of choice, on a night out in Antigua. Visitors partying at the famed Shirley Heights can sample the rum, in a fruity rum punch while enjoying the view of English Harbour and Nelson’s Dockyard.