Carriacou Grenada Travel Guide
Fresh fish remains a staple, with common catches including snapper, mahi-mahi, and tuna. Conch and lobster (seasonal, typically July-February) also are a major feature in local dishes. Ground provisions like dasheen, yam, sweet potato, breadfruit, and green banana form the base of many meals, offering starch and nutrients.
Carriacou, like mainland Grenada, embraces the "Spice Isle" reputation. Nutmeg, mace, cinnamon, cloves, and allspice infuse cuisine with aromatic flavors. Hot peppers contribute a spicy kick to many preparations.
Due to Carriacou’s small size, distinct regional variations in cuisine remain less pronounced than in larger countries. The overarching theme across the island keeps its emphasize fresh, local ingredients.
Each cook shop or restaurant may have its own special touch, but the core flavors and dish types remain consistent throughout Carriacou.
Callaloo (a leafy green similar to spinach), pigeon peas, okra, and several local peppers commonly feature in dishes across the island.
Carriacou has very few formal "fine dining" restaurants. Higher-end dining experiences more often appear at boutique places to stay that present elevated menus, or through private villa rentals that include chef services.
Look for options within boutique hotels.
Several mid-range options are available, notably in Tyrell Bay and Moundsborough. These restaurants present a mix of local Caribbean dishes and some international favorites.
Examples: The Slipway Restaurant (Tyrell Bay), Lazy Turtle Restaurant (Tyrell Bay).
While local cuisine dominates, some restaurants may present a few international dishes like pizza, pasta, or basic American/European fare to cater to diverse visitor tastes.
Available at select mid-range eateries.
Vegetarian options appear possible but may call for advance notice or careful ordering. Dishes featuring provisions, callaloo soup (confirm no meat stock), and salads can be vegetarian. Vegan options might remain limited unless specific requests are made or self-catering is chosen.
Awareness of gluten-free needs or other specific allergens remains very limited. Travelers with severe allergies or strict dietary restrictions should communicate their needs clearly and consider self-catering as a main option. Bringing some staple foods from home also works well.
Carriacou naturally promotes community-based tourism, ensuring that tourism benefits flow directly to residents.
Structured public cooking classes or organized food tours are not common. However, some local guesthouses or private chefs may extend informal cooking demonstrations upon request.
These festivals offer deep dives into local culinary traditions and celebrations.
A popular local concept is to "lime" (a social gathering) at a beach bar or local eatery.
This frequently entails spontaneous sharing of food and drinks, creating a relaxed and communal dining experience.
These eateries present daily lunch specials, often served cafeteria-style. They are prevalent in Hillsborough, especially near the market area.
They offer authentic and affordable meals.
The best resource for specific dietary needs.
Choose accommodations with kitchen facilities.
Utilize for fresh ingredients.
Communicate clearly when dining out.
Vegetarian options appear possible with prior notice. Vegan selections are limited without specific requests or self-catering.
Dishes with provisions and callaloo soup (confirm no meat stock) can be options.
Awareness of gluten-free needs or specific allergens remains very limited. Travelers with severe allergies should communicate explicitly and consider self-catering.
Bringing some staple foods from home can work well.
Halal and Kosher options remain extremely limited or non-existent in Carriacou.
Do not hesitate to try local "cook shops" or street food stalls. These often extend the most authentic and flavorful dishes at a good value for money.
Roti, a Trinidadian import, is widely available and popular. This soft, thin flatbread wraps around a savory filling of curried chicken, beef, or vegetables. Doubles, another Trinidadian street food, feature two fried flatbreads filled with curried chickpeas, sometimes found at roadside stalls.
A nutritious and flavorful soup made from the leafy green callaloo, often enriched with coconut milk, various vegetables, and sometimes meat or crab. A comforting local staple.
Formal public workshops for art, craft, music, or dance are not regularly offered. However, informal opportunities may arise, especially during festivals or through local connections.
Limited dedicated spas exist. Some higher-end accommodations may extend basic massage services or in-room treatments upon request.
No hot springs or prominent natural therapy options.
Nightlife is laid-back, focused on local gatherings and live music. Several bars, especially in Tyrell Bay and Hillsborough, often feature local bands on weekends (e.g., The Slipway Restaurant).
Carriacou becomes quiet after midnight, except during peak festival times like Carnival or Regatta.
The island’s main market. Find fresh produce, fish, and local spices. Saturdays offer the widest selection and a vibrant atmosphere.
In Windward, observe small shops selling model boats. A few small shops in Hillsborough present handcrafted jewelry, woven items, and shell crafts.
Consider locally produced spices (nutmeg, mace), local jams or hot sauces, model wooden boats, and unique handmade jewelry. These support local artisans.
Do not hesitate to try local "cook shops" or street food stalls. These often extend the most authentic and flavorful meals at a excellent value. Look for places popular with locals, a good sign of freshness and quality.
