Tobago's food is typical of the rest of the Caribbean. Spicy, creative, and yummy! We offer a mixture of local and/or international cuisine, and special orders and off-the-menu items are always welcomed (as long as we can get it). Our twin-island's nation is of mixed descent, African, and East Indian. As a result, our food reflects the interesting mixture of our peoples.

Creole Cooking
Better known to North Americans as 'Blue/Soul' Food, our local provisions are given names when cooked such as "CooCoo", "Oil Down", "Plantain", and "Cassava". These dishes are usually prepared with local herbs and the milk of a dried coconut (and a dash of this and that to make it interesting!).

East Indian
The use of Curry, Massalas, Geera, Kutchela, Chutney, Flavoured Peppers and fresh herbs! These are all combined (in some form or the other) to make mouth watering dishes. Roti Skins such as Dhalpuri (made from ground chick peas), Sada, and Paratha are also typically served.

International/Seafood
We also offer the non-adventurous international choices such as Roast Chicken/Pork, Lamb Chops, and a selection of fish/crawfish/lobster.

If you're in a self-catering hotel, roadside stalls sell freshly picked fruit, vegetables and fish (just minutes after being caught). A visit to Tobago is not the same without trying the local 'crab and dumpling'. To try local Tobago food at it's best, try Miss Jean's or Miss Esme's food stalls at Store Bay (near the airport). You'll get a very full plate of tasty food at a very good deal. Favourites there are: 'crab & dumpling', 'mixed plate', and 'shark'n'bake'.