A guide to eating and drinking in Barbados

Rooted in African and British traditions, and enriched by Indian, Irish and Indigenous influences, Bajan cuisine brings together seafood, fragrant seasoning, comforting staples and bold island flavours.

When it comes to liquid delicacies, locally brewed Banks Beer and classic rum punch are widely available across the island. However, ask your bartender for a personal recommendation and you’ll start getting to know the aged Barbadian rums and signature cocktails that they’re most proud of.

Enjoying good food and drink is a key part of Bajan culture, and anyone who’s spent time on the island will have a favourite dish or go-to spot for a sundowner. Start with Barbados’s national dish: cou-cou and flying fish pairs seasoned flying fish with a smooth mixture of cornmeal and okra. Also look out for fish cakes, macaroni pie, pudding and souse (pickled pork), roast breadfruit and conkies (made with corn, pumpkin, coconut and sweet potato).

Ready to get stuck in? Work up an appetite with these delectable eating and drinking tips from Barbados experts, including the Virgin Atlantic Holidays team.

And if you book your Barbados getaway with Virgin Atlantic Holidays, you'll get a taste of Bajan flavours before you even arrive. Great food and warm hospitality from the moment you step onboard your flight set the tone for a trip of memorable meals and island-inspired cocktails.

“The pollo al josper at Baia in Speightstown completely changed my opinion of what a chicken dish can be. It's smoky, unbelievably tender and packed with flavour. The restaurant is my favourite in Barbados, without question. It's refined without ever feeling pretentious. You can dress up, watch the sunset over the Caribbean Sea, enjoy world-class food and still feel completely relaxed. Also, whatever you do, save room for the churros de Naranja.” — Cheryl Laidlaw is the founder of CeCe Digital and creator of The Chic Explorer. She’s a frequent visitor to Barbados

“There’s a place in Speightstown that does one thing, and does it better than anywhere else. It’s called The Caboose, and it’s an old wooden shipwrecked boat which they’ve turned into a kitchen, and they make fish cutters. A cutter is basically a sandwich in Barbados, but it’s on salt bread rolls, which are delicious. It’s fresh, catch-of-the-day fish, and you choose what else you want in it; I recommend fried egg and cheese. Get a Banks Beer to have with it, and watch the waves while you eat.” — Nicc Wright is the founder of Barbs, a Bajan restaurant in Shoreditch, London

“I’ve always said Oistins Fish Fry is my death row meal. Oistins Fish Market is a fresh fish market during the day, but come evening dozens of stalls grill and fry the day’s catch to order. It’s abundant. It’s generous. It’s magic. Friday nights is when it really pops off, so get there early. Buy some breadfruit, fried plantain or macaroni pie alongside whatever fish they’ve landed that day. It’s super-affordable and the price point attracts every type of crowd.” — David Carter is chef and owner of SMOKESTAK, OMA, AGORA and co-founder of manteca, all in London

“Go to the Seafood Shack Barbados on Worthing Beach on Barbados’s south coast. It's a really small set-up, but the lobster loaded fries and fried shrimp are to die for. You eat on picnic tables and drink cold beers while you watch the sunset, then they light up tiki torches for diners. So pretty!” — Amy Clark is a corporate compliance specialist at Virgin Atlantic and frequent visitor to Barbados

“I'm lucky to have The Fish Pot in Saint Lucy on my doorstep. Nestled on the beachside, off the beaten track, the setting is incredible from breakfast time until sunset, and the food is just as good. The ribs are my go to — sticky, melt in the mouth meat, with a tangy barbeque sauce and a cheeky popcorn topping. You can't beat taking your last glass of perfectly chilled rosé down to the deck when you've finished your meal to watch the sun dance across Caribbean sea.” – Rhiannon Jones is a customer care advisor for Virgin Atlantic and has a house in Half Moon Fort, Saint Lucy, in Barbados

“Cobblers Cove hotel in Speightstown is made for floating around in kaftans and gorgeous jewels, feeling glamorous. The pink theme throughout is so lovely and their newly mirrored Stanley’s Bar is the place to go. I love the gardens and I often go there to relax, surrounded by hummingbirds and frangipani trees. I always order the Cloverita at Cobblers, which is basically a cucumber margarita. All the cocktails have slightly less sugar than most too, which I love.” — Sophie Michell is chef-patron at Local & Co in Speightstown, Barbados

“You have to order a Zombie at La Cabane at Batts Rock, St. James, which is my favourite bar on the island. It’s a tantalising combination of tropical fruit flavours and aromatic bitters paired with aged rum to create the perfect cocktail to start and end the night. The menu places an emphasis on fresh ingredients and lower-waste practices.” — Shane McClean is an award-winning Bajan mixologist and bartender