Saint Lucia Restaurants
We’ve compiled the best of the best in Saint Lucia - browse our top choices for Restaurants during your stay.
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We’ve compiled the best of the best in Saint Lucia - browse our top choices for Restaurants during your stay.
Walk down a garden path to Chateau Mygo (a colloquial corruption of "Marigot") or sail up on your boat, pick out a table on the deck of this popular dockside restaurant, and soak up the waterfront atmosphere of what may be the Caribbean's prettiest bay. The tableau is mesmerizing—and that's at lunch, when you can order a sandwich, burger, roti, fish- or chicken-and-chips, salads, grilled fish or savory coconut chicken with peas and rice and vegetables, and ice cream. At dinner, owner/chef Shaid Rambally draws on three generations of East Indian and Creole family recipes. Beautifully grilled fresh tuna, red snapper, kingfish, mahimahi, and local lobster are embellished with flavors such as ginger, mango, papaya, or passion fruit, and then dished up with regional vegetables—perhaps callaloo, okra, dasheen, breadfruit, christophene, or yams. You can also have roast pork, beef, a chicken dish, pizza, or sushi. This is a very casual restaurant with delicious, reasonably priced meals. And, oh, that view!
The terrace restaurant at Ladera Resort has breathtaking, close-up views of the Pitons and the sea between them, especially beautiful at sunset. The atmosphere is casual by day and magical at night. Appetizers may include silky sweet-potato-and-coconut soup or Caribbean lamb salad. Typical entrées are "fisherman's catch" with a choice of flavored butters or sauces, shrimp Dasheene (panfried with local herbs), grilled rack of lamb with coconut risotto and curry sauce, jerk poulet sausage, or plantain gratin with coconut rum sauce. Light meals, pasta dishes, and fresh salads are also served at lunch—along with that million-dollar view.
Chef-owner Jacky Rioux creates magical dishes in his waterfront restaurant set within the gardens of Harmony Suites Hotel in Rodney Bay. The cooking is decidedly French, as is Rioux, but fresh produce and local spices create a memorable fusion cuisine. You might start with a bowl of Mediterranean fish soup, a grilled portobello mushroom, or tomato-and-basil tart. Main dishes include fresh-caught fish grilled with lime and olive oil, grilled rack of lamb, and breast of chicken stuffed with mushrooms and prosciutto in a Bordeaux wine reduction. The wine list is impressive. And on Sunday, don't miss the jazz brunch.
Located on the Rabot Estate, a working cocoa farm, chocolate is infused into nearly every dish. Starters include an organic citrus salad with cashew nuts and white chocolate-coconut dressing, and sea scallops marinated with cacao, seared and basted in a cacao citrus sauce. The main course might be cocoa-beer pork tenderloin, a ribeye steak matured and infused with cocoa nibs, or a handmade cacao linguine with vegetables in an earthy tomato-basil sauce. For dessert, don't resist the Rabot chocolate lava, a sponge dome with a molten interior paired with cacao nib ice cream, inspired by the nearby Pitons. In a word: Yum.
For a special evening, head for this Cap Estate restaurant on the premises of BodyHoliday Saint Lucia resort. On a second-floor balcony at the edge of Cariblue Beach, you'll enjoy a pleasant breeze and a starry sky while you dine on fusion cuisine—mouthwatering Asian tastes with a Caribbean touch. Appetizers such as Thai-style coconut soup, rice paper vegetable rolls, or Peking duck pancakes can be followed by roast lamb shank in yellow curry sauce, braised chicken breast with bok choy in honey-soy-ginger sauce, beef roulade with callaloo, or a platter of glistening sushi. Fine wines accompany the meal, desserts are extravagant, and service is superb. Seating is limited and hotel guests have priority, so reserve early.
High on top of a cliff at the northern tip of Saint Lucia, the open-air dining room at Cap Maison welcomes diners to what executive chef Craig Jones calls "nouveau" French--West Indian cuisine. True, he incorporates local vegetables, fruits, herbs, and spices with the best meats and fresh-caught seafood you'll find on the island; but the technique and presentation—and the service—lean more toward the French. Lucky Cap Maison guests who choose a meal plan get to dine here daily, but nonguests make up about 40% of the dinner clientele. Day or night, this is one of the loveliest dining venues on Saint Lucia. At lunch, the view on a clear day stretches to Martinique; in the evening, twinkling stars and waves crashing far below lend an air of romance. And the Friday night "Maison Deli Dinner" (wines, charcuterie, and artisanal cheeses) in Cellar Maison, which boasts more than 2,000 bottles, is quite special.
Popular since it opened in 1968, this tiny waterfront restaurant overlooks pretty Vigie Cove. Come for a light lunch—perhaps a bowl of creamy pumpkin soup, Greek salad with chicken or shrimp, or broiled fresh fish—or enjoy an exquisite French-inspired dinner under the stars. You might start with a divine lobster bisque, followed by fresh seafood accompanied by one (or more) of the chef's fabulous sauces—ginger, coconut-curry, lemon-garlic butter, or wild mushroom. Heartier eaters may prefer duck, lamb, beef, or chicken laced with peppercorns, red wine, onion, or Roquefort sauce.
Stop in for a chat and a cup of coffee—and, of course, Zaka's rather brilliant artwork. In his studio, artist and craftsman Simon "Zaka" Gajhadhar (and his team of local artists and wood carvers) fashion totems and masks from driftwood, branches, and other environmentally friendly wood sources—taking advantage of the natural nibs and knots that distinguish each piece. Once the "face" is carved, it is painted in vivid colors to highlight the exaggerated features and provide expression. Zaka also offers hand-carved and painted fish, turtles, and calabash.
India has had an important influence on the Caribbean islands, from the heritage of their people to the colorful madras plaids and the curry flavors that are a staple of Caribbean cuisine. At night, Anse Chastanet's Trou au Diable restaurant transforms into Apsara, an extraordinarily romantic, candlelit, beachfront dining experience with modern Indian cuisine. The innovative menu, mixing East Indian and Caribbean cooking, produces food that's full of flavor but not too spicy, although you can opt for some hotter dishes. Roasted cashew nut and raisin samosas with chunky mango-ginger sauce might be followed by pickled goat vindaloo, or tandoori-roasted salmon, lamb, or chicken. Definitely order the naan, either plain, stuffed with cheese, onion, and chili, or flavored with almond, coconut, and raisins. For dessert, choose the mango, saffron, or sea moss kulfi (Indian-style ice cream) or go all the way with Apsara's Temptation (tandoori-baked pineapple with honey, saffron, and passion-fruit syrup, kulfi, and sun-blushed chili).
The small, rustic pair of restaurants are two of the most popular spots to enjoy a Creole lunch when touring the natural sights in and around Soufrière. Bamboo offers à la carte options at both lunch and dinner while the Creole Pot has a buffet lunch of stewed chicken, grilled fish, rice and beans, macaroni and cheese, caramelized plantains, figs (green bananas), breadfruit balls, purple yams, salad, and more. Nearly all ingredients are locally sourced. Wash it all down with a rum punch or local fruit juice, and finish with something sweet such as coconut or banana cake. Private dinners by candlelight are offered at The Creole Pot. The à la carte menu often features a choice of seafood, chicken, beef, and pasta dishes with a local twist—pepperpot, for example. Most people who come for lunch also take the Heritage Tour of the estate and learn about how the cacao growing on the plantation is turned into delicious chocolate. You can buy chocolate in the gift shop to take home.
It’s not always easy to find a good thick steak outside of a major city—or perhaps Texas!—but Big Chef owners Marc and Rosie Joinville have being delivering mouthwatering steaks (and more) for more than a decade. Chef Rosie trained at London’s Cordon Bleu Cooking School, worked all over the world, and has run several restaurants in Saint Lucia, so she knows what she’s doing in the kitchen. Marc studied hotel management in Switzerland and knows a thing or two about service. You won’t be disappointed.
Opposite the Mystique Royal St. Lucia hotel and Reduit Beach, this dining spot is part of Rodney Bay's "restaurant central." After cool drinks and warm appetizers at the bar, diners make their way to the dining room or garden for some serious seafood or a good steak, West Indian pepperpot stew, spicy Moroccan-style lamb shanks, or simple chicken and chips. The seared yellowfin tuna, potato-crusted red snapper, and seafood Creole are big hits, too. There's also a vegetarian menu. Fresh lobster is available in season (August–February).
Named for the protagonist in the original (1967) Dr. Doolittle movie, part of which was filmed in Marigot Bay, this indoor-outdoor restaurant at Marigot Beach Club & Dive Resort is on the north side of the bay. You'll have a beautiful waterside view—watch yachts quietly slip by—as you enjoy a light menu of sandwiches, burgers, grilled chicken, pizza, and salads; dinner items feature seafood, steak, chicken, and Caribbean specials such as curries and stews. Take the little ferry (complimentary for diners) across the bay to get here. During the day, bring your bathing suit; the beach is just outside. In the evening, it's a great spot for drinks and entertainment.
Elena's serves coffee, tea, smoothies, pastries, and other breakfast items at its café in the Baywalk Mall, but homemade gelato is the star of the show. Elena's has a larger restaurant at Rodney Bay Marina, where you can have pizza, burgers, salads, and pasta—and, of course, gelato.
The sister restaurant to Big Chef Steakhouse, this waterfront spot serves small plates, more than a dozen classic and inspired choices—all come with homemade bread, olives, aioli, olive oil, chutneys, and salsa—as well as full meals like the beef and chorizo burger or coconut steamed fish. Pair your food with a glass (or pitcher) of sangria or perhaps a glass (or bottle) of robust red wine from Spain—and, if your dining partners don’t mind, a Cuban cigar.
A man on a mission, chef Orlando Sachell opened his original restaurant in downtown Soufrière to present his "Share the Love" (or STL) style of Caribbean cooking. Breakfast and lunch are served here, and dinner is served at his second Orlando's Restaurant, which opened in Rodney Bay in 2020. Portions are small, but the flavors and richness of the food make it perfectly filling. Orlando supports local farmers and fishermen by using only locally grown organic produce, local meats, and freshly caught fish in his delicious—and world-class—dishes. And if there's something on the menu that doesn't appeal to you or can't eat, chef Orlando is very accommodating. Even when closed, chef Orlando will happily open the restaurant for six or more people.
Situate yourself at a table under a shady tree for an early breakfast, casual beachside lunch or dinner (try the ribs), or just chill with drinks and snacks. The café is part of The Reef complex, which includes four tiny rooms for overnight stays and a popular kitesurfing and windsurfing venue.
Poolside at the Coco Palm hotel, this alfresco bistro and bar attracts mostly hotel guests for breakfast but a wider clientele for lunch and dinner—and happy hour---especially when there's live entertainment. The dinner menu focuses on Caribbean favorites such as jerk baby back ribs with guava barbecue sauce, perfectly grilled fish or steak with coconut curry sauce and local vegetables, a huge lamb shank, and always a pasta dish or two. Lunch is a good bet if you're poking around Rodney Bay, need a break from Reduit Beach, or are just looking for a good meal in an attractive spot. For dessert, try the key lime pie or chocolate cake.
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