St Lucia Food and Drink

St Lucian food is a combination of Creole with French and West Indian influences. Most hotels have restaurants, in addition to a wide range of eateries in the major towns serving many different types of food. Waiter service is the norm.

There’s also a strong British influence in the local cooking with widespread use of cinnamon garlic, nutmeg, cloves, parsley, cocoa and allspice.


Langouste: Local spiny lobster, cooked in a variety of ways.
Bouyon: A thick red beans soup made with meat, ground provision and vegetables.

Lambi: Conch.

Green figs and salt fish: Unripe bananas and preserved fish, the national dish.

Callaloo: Spinach-like soup made from the leaves of the dasheen plant.
Accra: Fish fritters made from salted cod, flour and local green seasoning.
Pepper pots: Traditional stews made with whatever ingredients – fish, meat, vegetables – were at hand that day.
Green fig salad: Similar to a potato salad, but made with boiled green bananas.
Float bakes: A fried dough mixture similar to donuts, just not as sweet.
Cocoa tea and bakes: Traditional St Lucian breakfast and tea made with local cocoa – said to be the richest in the world – served with bakes.
Breadfruit: This starchy fruit is a staple food in St Lucia, often boiled and eaten with chicken, fish or other meat. It’s also widely used in salads.
Banana cake: Sponge cake with added mashed bananas, chopped pineapple, orange juice and walnuts.
Golden apple juice: A tangy soft drink make from the juice of Golden Apples mixed with sugar.
Piton: Locally brewed beer.


An optional 10% is sometimes added to bills.

Visa and passport information is updated regularly and is correct at the time of publishing. You should verify critical travel information independently with the relevant embassy before you travel.