Where to Eat and Drink in Barbados

BY Ashlee Constance

Where to Eat and Drink in Barbados
Photography by Jesse Joeckel


The tap water in Barbados is the best, it's naturally filtered by limestone making it great to drink. Aside from water, quench your thirst as you explore the island, tasting drinks made from homegrown fruits like Soursop Punch and Golden Apple Juice. Don’t miss out on Mauby, a refreshing drink made from the bark of a small tree, it has a bitter taste that some say reminds them of medicine and can be found in every Bajan cupboard. Sea Moss – red algae seaweed blended into a creamy punch – is another local favourite.

Barbados is the birthplace of rum and you’ll never be too far from a rum shop. The perfect place to gather for a debate, celebrations and even farewells, rum shops open the door into local communities. Here, liquor is the number one seller. At any point of the day, you’ll find someone in a rum shop having a loud conversation and a beverage.

Bajan cuisine has evolved over the years, telling a flavourful story of our past. The island’s national dish is cou cou made from corn meal, cooked with okras and served with a creole style flying fish, saltfish or a meat stew which is prepared similarly to the African dish known as foo-foo. There are many spots that serve this dish around the island, especially in Bridgetown. Traditional restaurants such as Mustor’s are definitely worth a try.

From Friday night, locals tend to turn down their pots (they don’t cook) to order takeout from barbeque spots dotted throughout the island. You’ll want to try barbeque pigtails, they’re very addictive. Fish markets like Oistins and MoonTown offer the freshest grilled or fried fish with a generous side of fries. Street vendors are never hard to find, grab a quick bite like fish, ham and liver cutters, which are essentially sandwiches made with salt bread. Cuzz Cutters by Pebbles Beach is famous for its fish cutter, perfect with a cold Banks after a day by the ocean.

Indo Caribbean descendents from neighbouring countries Trinidad and Guyana migrated to Barbados bringing tasty flavours with them like doubles (curried chickpeas sandwiched between fried flat bread) and Roti. These make great options for no-meat-eaters, as well as the new wave of vegetarian spots popping up branded as ital food. Popular among the growing Rastafarian community on island, it’s normally vegan or veggie, super fresh and packed with flavour. The Oasis, St.Philip is a peaceful paradise with great meat-free options too. Be sure to try local ground provisions like Cassava, Breadfruit, Sweet Potato and Yam, all easily sourced at the Cheapside Market in Bridgetown.

As you travel across the island, keep an eye out for bread vans where you can stop and indulge in the island’s best pastries, Horseshoe, Currant Slice and Jam Puffs. Another iconic dish is pudding and souse; the sweet potato pudding was originally introduced by indentured slaves from Scotland, and is served with souse which is cooked pork pickled in lime juice, cucumber and onion. On Saturdays, most locals can be found liming and eating souse, for the best on the island head to The Village Bar, Lemon Arbour.