The Caribbean's Culinary Capital
It's surprising for such a tiny island, but Anguilla's nickname is well deserved.
Year after year, devoted patrons return to its more than 100 – yes, one hundred – restaurants and beach bars. Many are owned and operated by families; some are Anguilla-born, others, U.S. transplants. All are friendly and add to the dynamic culinary scene. The chance to rub shoulders with the chefs is part of the attraction.
Just a few examples:
Bob and Melinda Blanchard's Blanchards Restaurant has been an institution since 1994, with their Beach Shack added in 2011. Steps from the sea on Meads Bay, both are an appetite-stoking stroll along the beach from the Resort. This casual, open-air restaurant features an award-winning wine list and an unfussy, eclectic menu.
Californians Theron and Chloe Loizos saw a culinary gap when they launched their Caribbean taqueria Picante, Anguilla's first Mexican restaurant. Dishes like prawn-and-steak fajitas or seafood enchiladas take advantage of Anguilla's most important natural resource, the sea, in a laid-back island atmosphere.
Reservations are recommended at upscale Jacala on Meads Bay. Owners Alain Laurent and Jacques Borderon whip up French-influenced fine cuisine in an ambience where sophisticated white linens meet bright red beach umbrellas.
And for a dining experience with raves from the likes of the New York Times or Bon Appetit, head for Veya in Sandy Ground. NYC-trained Chef Carrie Bogar and her partner Jerry Bogar have created a treehouse atmosphere and an innovative menu with a fusion of global flavours.
Our Concierge would be pleased to help you find the places that suit your taste best. In Anguilla, it's easy.