National Dishes and Classic Staples

• Fungee and Pepperpot: The national dish, made with okra cornmeal pudding served with a spinach and salted meat stew, typically enjoyed on Sundays by locals. Around 30–50 Eastern Caribbean Dollars at local restaurants.
• Dukuna (Coconut Sweet Potato Pudding): A steamed coconut-flavored dessert wrapped in banana leaves, originating from Caribbean indigenous traditions, often found at street stalls.
• Stewed Beans and Rice with Roast Chicken: A standard local lunch option, usually costing around 20–35 Eastern Caribbean Dollars.
• Roti and Doubles: Indian-inspired flatbread wraps with curry, similar to those found in the Windward Islands, best enjoyed near St. John’s Market.
• Salted Fish with Johnny Cake: Fried dough filled with salted and fried fish, a classic breakfast in fishing villages.

Seafood Specialties

• Antiguan Lobster Rice: Grilled lobster served with local rice and salad, averaging 120–200 Eastern Caribbean Dollars per person at resorts.
• Groupers and Snappers: Commonly charcoal-grilled or pan-fried with butter in English Harbour fishing villages, priced according to daily catch.
• Conch Salad: Raw conch marinated in lime juice, served with chili and vegetables, a beach bar staple.

Where to Eat and Price Ranges

• St. John’s Market and Neighborhood Eateries: Most affordable meals, around 15–30 Eastern Caribbean Dollars per person.
• English Harbour and Shirley Heights Area: Sailing-themed restaurants offering mid-range dining, about 80–150 Eastern Caribbean Dollars per person.
• Resort Restaurants: Consistently good quality but require reservations; note that bills may include an additional 10% service charge and tax.
• Friday Night Fish Fry: Weekly beachside grilled fish parties in fishing villages, featuring live music, fresh fish, and beer.

Practical Tips

• Popular restaurants can get fully booked during Sailing Week and Carnival — make reservations well in advance.
• Try local drinks such as freshly made mango juice, seaweed jelly drinks, and Wadadli beer.
• Most local restaurants are closed on Sundays; eat at your hotel or prepare food in advance.
• If you have seafood allergies, inform staff when ordering — many local dishes use shrimp or crab-based broths.
• Food prices at harbor stalls rise noticeably during Sailing Week; for sit-down dinners, consider dining in town during off-peak hours.