Barbados Food and Drink
Eating out in Barbados is pricier compared to other Caribbean islands and diners should expect to pay hefty bills even in a mid-range restaurant. There is an eclectic choice of food available, though, with everything from global cuisine served in smart, world-renowned restaurants to Bajan fare available in street markets such as Oistins.
Replica British pubs are popular and serve genuine British bitter and stout – often with fish-and-chip bar snacks. There are more than 100 rum shops scattered across the island, which are simple, sometimes shabby, but always friendly where policeman and locals sip a mid-afternoon drink – it’s something to be experienced.
A smoking ban in public places was enforced in 2010 and anyone caught breaking it could face a fine or imprisonment. Weirdly, drinking and driving is still legal.
Cutters: Large sandwiches, usually made with flying fish or ham, and doused with hot sauce.
Conkies: Cornmeal blended with coconut, pumpkin, raisins, sweet potato and spices steamed in a banana leaf.
Rice'n'peas: Rice mixed with local beans and usually flavoured with coconut.
Sea eggs: Devilled sea urchin roe.
Souse: Pickled pork, typically served with steamed potato.
Fresh fish: Overfishing is an issue in the Caribbean, but you will nevertheless find the likes of chubb, marlin, shrimp and kingfish on the menu. Flying fish served with cou cou (steamed cornmeal with okra) and a gravy made with herbs and tomatoes is the national dish.
Flying fish: Served with cou-cou (steamed cornmeal with okra) and a gravy made with herbs and tomatoes, this is a national dish.
Grilled pigtail: Crispy pork snacks.
Conch fritters: Deep-fried snacks made from conch meat.
Rum: There are numerous distilleries, but Mount Gay and Cockspur’s are the big players.
Cocktails: Many typically feature the island’s world-renowned rum.
Banks: Light and refreshing, this is the local beer.
Mauby: Non-alcoholic drink made from the boiled, strained and sweetened bark of a local tree.
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