Antigua and Barbuda Restaurants
We’ve compiled the best of the best in Antigua and Barbuda - browse our top choices for Restaurants during your stay.
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1. Pillars Restaurant & Bar
$$$$ | |“Location, location, location” is the real draw of this spot within Nelson’s Dockyard, which is seamlessly integrated into the waterfront promenade with amazing views of the harbor and its namesake, the Boat House Pillars. Open for all meals—lunch is seldom crowded—a varied (and pricey) menu includes items like Thai shrimp cakes and a Mediterranean eggplant caprese sandwich.
Dockyard Dr., Antigua and Barbuda268-460–1027Known For
- Fabulous view
- Lounging areas
- Deliciously tart fresh lime squash
Restaurant Details
Rate Includes: Reservations essential -
2. Salt Plage
$$$ | |Sandwiched between Siboney Beach Club and the great blue sea, under a bamboo-accented natural-wood thatched roof grounded by multicolored stone floors, this little gem has an efficient and welcoming staff that's doting without being suffocating. The fare is simple and deftly prepared, including perfectly chewy New York–style bagels with lox in the morning, and sweet potato and butternut sauté served with coconut bouillon and crispy papadam. The food won't disappoint, but for some the prices may. The decor is muted, with monochromatic blue intonations, melding with the paradisiac views of Dickenson Bay beach and outfitted with seemingly obligatory trendy bamboo hanging lanterns. People- and panorama-viewing is the order of the day by the often crowded beach, but somehow the hustle and bustle is unobtrusive.
Marina Bay Rd., Antigua and Barbuda268-462–0806Known For
- Cabanas and beach loungers available for rent
- On the beach
- Simple, imaginative menu
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3. The Bay @ Nonsuch
$$$$ | |Edged high atop a precipice, this open-air restaurant with tiered wooden terraces and billowing curtains hugs an infinity pool and boasts magnificent views of the bay. The cornerstone is the simple, varied menu that deftly marries local ingredients and international techniques created by Chef Mitchell Husbands. Decision fatigue is relieved by the table d'hôte dinner menu (rotating biweekly), but none of the flare is lost with impeccable plating. The fresh caprese salad with balsamic reduction whets the appetite; follow it with the flawlessly grilled wahoo and creole lentils entrée. Filet mignon and lobster carry a surcharge for guests of the hotel and breakfast and lunch are served buffet-style. Wine and mixed drinks are included in the (pricey) pre-fixe charge for visitors.
Hughes Point, Nonsuch Bay, St. Philip, Antigua and Barbuda268-562–8000Known For
- Award-winning chef
- Exquisite views
- Simple fare with fresh ingredients
Restaurant Details
Rate Includes: Reservations essential -
Recommended Fodor’s Video
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Recommended Fodor’s Video
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