60 Best Restaurants in Cayman Islands

This handsome Camana Bay hangout, once more notable for its stunning decor (witness the smoked glass-and-cast-iron chandeliers) has been transformed into a foodie mecca by executive chef Will O'Hara. Credit his farm-to-table "contemporary Caribbean cuisine" and the solid relationships he's developed with local purveyors, farmers, and fishermen. Start your evening with fresh in-season fruits (guava, mango) in O'Hara's take on the classic Bellini. Segue into sashimi of the day or pork belly in Asian barbecue glaze, beautifully counterpointed in taste and texture by pickled red cabbage. The daily market-inspired catch might be mahimahi over roasted local pumpkin drizzled with Cayman honey, allspice, and thyme. You can also make a fine meal from a couple of appetizers or such tasty tapas as oxtail spring rolls with island spiced coleslaw and tomato-chipotle salsa or chickpea fritters accompanied by vibrantly hued local sun-dried cherry tomatoes, beetroot puree, and spinach.

This quietly hip spot plays up an aquatic theme with indigo glass fixtures, black-and-white photos of bridges and waterfalls, and cobalt-and-white walls that subtly mimic foamy waves. Its young, international chefs emphasize seafood, preparing regional dishes from around the globe with a Caymanian slant, albeit emphasizing Peruvian and Italian specialties from tiraditos to tiramisu. The Thai ceviche, gossamer lobster-shiitake ravioli, and tender entraña (skirt steak Argentinean style with chimichurri) burst with flavor. Presentation is painterly throughout, and authentic gelatos cap off the meal. Wine selections from lesser-known regions often represent good value, with 20 offered by the glass; the bartenders also creatively pair cocktails and food. Free tapas at happy hour and the three-course lunch menu are steals.

Bàcaro (likely derived from Bacchus, Roman god of wine) is the Venetian slang term for a gastropub, dispensing upscale versions of down-home cicheti (the city's beloved take on tapas). This dazzling yacht club eatery, boasting gorgeous views of the marina and modish decor (terrific terrace, wonderful black-and-white fishing photos, ropes hung from the ceiling to suggest both keels and sails), delivers on the name's promise thanks to the artistry of Venetian-born head chef–owner Federico Destro, late of Luca. Some of the stunners, deftly counterpointing tastes and textures: coffee-infused cured salmon; poached octopus with eggplant mayonnaise, confit tomatoes, and squid ink crispies; asparagus flan with wild rice, cauliflower puree, and Parmesan “sand”; and Niman Ranch pork belly topped with creamy polenta, roasted shallot, and Cabernet jus. A six-course tasting menu is a good deal (with an extra supplement for wine pairings).

Mariachi music, sombreros, and intricate Talavera tile work set the tone at this authentic and innovative Mexican eatery tucked away off West Bay Road. Start with the savory ceviches (winners include Caribbean shrimp, Peruvian-style red snapper, and tuna Chino Latino in soy with sesame, chili, mint, and cilantro). Or try such terrific tacos as the Tecate-battered rock shrimp, chicharron, or fish. Sterling main courses range from a salmon quesadilla to a pork chop in tamarind-orange-chipotle reduction. But the two musts are the delectable duck confit chilaquiles and fabulous torta de cochinita pibil (suckling pig sandwich) brimming with avocado, refried beans, pickled onions, and roasted tomato aioli, served with a heaping helping of the signature chili fries. Wash it down with magnificent margaritas.

Despite the deceptively chill vibe at this open-air setup replete with thatching and colorful hand-painted tiles and plates, the fare is haute south-of-the-border. You won't sample finer chicharróns (in tangy tequila barbecue sauce), fish tacos, or elote (corn off the cob with cotija cheese, cilantro, lime, and chipotle aioli) outside the Yucatán, while the intensely flavored flat-iron steak with mole jus and chimichurri might make even dedicated vegetarians think twice. The friendly, skilled bartenders mix marvelous margaritas with 'tude . . . and plenty of other diabolical concoctions. There's often live entertainment, but the best show is the nightly performance of the fireballing sun as it surrenders to the natural order of things, preferably from the smartly designed sea-facing counter.

Built in 1908 as the Petra Plantation House and transformed into the island's first upscale establishment decades ago, this grande dame evokes bygone grandeur sans pretension. Outside, hundreds of sparkling lights adorning the gazebos compete with the starry sky. Live nightly music and rumors of a charming blond ghost trailing white chiffon complete the picture. The interior rooms, awash in crystal, recall its plantation-house origins. Expertly executed classics include panfried foie gras with black currant and green apple purees, salted mango chutney, and microgreens; roasted lobster in creamy Chardonnay sauce; and chicken cordon bleu. The subtle yet complex flavor interactions, stellar service, and encyclopedic if stratospherically priced wine list ensure legendary status. Nightly happy hours with discounted tapas at the restaurant's On the Rocks bar are a substantial bargain.

At this smart beachfront trattoria, everything has been handpicked: a wine wall of more than 3,000 international bottles; Murano glass fixtures; arty blown-up photographs; leather banquettes; and a curving onyx-top bar. Chef Roman Kleinrath presents a more conventional, classic menu than his predecessor but still delights in unorthodox pairings like Hudson Valley foie gras with pickled figs, raspberry balsamic puree, and Port reduction. Homemade pastas like pumpkin ravioli with sun-dried tomatoes in drawn thyme butter also shine, but the standout is a whole Mediterranean striped bass baked in a salt crust floating atop Chardonnay caper sauce.

Energetic, effervescent Janie Schweiger patrols the front while husband Richard rules the kitchen at this simpatico marina spot where the menu dances just as deftly from Asian dishes like Thai seafood curry to items like chicken schnitzel that highlight the chef's Austrian upbringing. Locals and fishermen literally cruise into the adjacent dock for refueling of all sorts. You can sit in the large but homey room decorated with warm brick, Depression-era fish-theme chandeliers dangling from the cathedral ceiling, and vivid aquatic artworks, or admire the dexterous marine maneuverings from the expansive tiered deck. Nimbly prepared nibbles include the wildly popular 10-ounce Brie-topped jerk burger and ceviche, but everything is expertly cooked to order. Lunch offers several of the restaurant's greatest hits at much more palatable prices.

The name means "good buddies," and this strip-mall jewel percolates with conversation and good strong espresso. The airy space is convivial—blond woods, periwinkle walls and columns, and handsome artworks of beach scenes, sailboats, and palm trees—and the antipasto alone is worth a visit, as are the homemade breadsticks and focaccia, carpaccio, and insalata Caprese. The shellfish linguine in a light, silken tomato sauce, with cherry-tomato skins pulled back and crisped, and gnocchi in four-cheese sauce with brandy and pistachios please pasta perfectionists. Thirty first-rate pizzas emerge from the wood-burning oven, and meat and seafood mains are beautifully done, never overcooked. The wine list is notable (400-odd choices) for a casual eatery, offering affordability even on heavy hitters such as Biondi Santi Brunello, Jermann Pinot Grigio, and Giacosa Barbaresco; the knowledgeable staff will gladly suggest pairings.

Actuaries, bankers, and CEOs frequent this contemporary throwback to a colonial country club for lunch and for "attitude adjustment" happy hours with creative cocktails and complimentary canapés. Inviting fusion farm- and sea-to-table cuisine, which emphasizes local ingredients whenever possible (the restaurant has its own boat and garden), includes terrific bar tapas. Dishes deftly balance flavors and textures without sensory overload: this is serious food with a sense of playfulness. Save room for dessert, from an artisanal cheese plate to an ice-cream-and-sorbet tasting menu and elaborate architectural confections. Lunch is more reasonably priced but equally creative; the adjacent Market excels at takeout, and the wine list is well considered.

Classic Caribbean dishes use produce from local farms in a homey environment. Great beach views and a tropical atmosphere round out the experience. The restaurant works equally well as a chilled-out lunch spot as it does a laid-back party venue. Try the sweet-potato-and-cheese empanadas, Mr. White pizza, or green papaya salad. Enjoy the sounds of the sea lapping against the shore. After lunch, flop onto a shaded lounger and rest up ahead of the spectacular sunset display.

At this eatery, the food romps from Malaysia through the Mediterranean to Mexico: spicy chicken tikka, Thai chicken-lemongrass soup, and tzatziki, as well as unusual salads and creative sides. The chef-owner calls it a building-block menu; you can modify the bread and sauce—there are a dozen varieties, including several curries, peanut satay, jerk mayo, mango raita (yogurt, tomatoes, chutney), tahini, teriyaki, garlic cream, and even gravy like Mom used to make.

This popular locals' insider spot (though celeb sightings have run from Shaq to Sly Stallone), straddling the unofficial "border" between Seven Mile Beach and West Bay, resembles a little neighborhood diner transported to the ocean. Enjoy equally fresh sea breezes and food on the waterfront wood deck under one of the mismatched umbrellas. The co-owner is a longtime fisherman, and the fish-and-chips would make any Londoner proud. Other savvy seafood selections run from fiery tiger shrimp curry to specials such as lobster ravioli in gossamer pumpkin-cream sauce. Indeed, the menu is as much Capri as Cayman, with fine pizzas (try the Scotch bonnet–lobster), chicken Marsala, and fried calamari served with jerk mayo and marinara sauce.

You'll find happy locals mingling with island visitors at this friendly place with a fun atmosphere, working air-conditioning (not a given on this island), delicious cocktails, ice-cold beers, and welcoming bartenders. It's locally famous for its wood-burning oven and New York–style pizzas, live music, and domino games. There's also free Wi-Fi and coffee (espressos, cappuccinos, and lattes).

The market is always packed. Get some coffee or tea, or design your own wrap or salad.

This easygoing vegan café whips up simply glorious plant-based plates. Or just get a flat white (with almond milk), homegrown kombucha, or vegan cookie.

Shack-chic describes this inviting split-level eatery; the interior feels like a Caribbean painting, while the outdoor deck, with a view of frigate birds circling fishing boats, is a Winslow Homer. The menu emphasizes fish hauled in at the adjacent dock, fresh and rarely overcooked. You won't go wrong with the unvarnished catch of the day—grilled, blackened, or sautéed. Though this is seafood turf, landlubbers can savor escargot bourguignonne, beef carpaccio, or a proper rack of lamb. End with the sticky toffee pudding.

This weathered, powder-blue, wooden building wouldn't be out of place on some remote New England shore, except perhaps for the garish pirate at the entrance. The nautical yo-ho-hokum continues inside—painted oars, model sailboats, and droll touches like a skeleton with a chef's toque—but fortunately the kitchen isn't lost at sea, despite voyaging from India to Italy. Teriyaki chicken and scampi Florentine are worthy house specialties. Lunch is less expensive, and includes classic standbys (wraps, burgers, nachos, Lolita's chicken-fried tacos, fried or blackened grouper) and more creative options like "honey-stung" chicken fried in chili powder and crushed corn chips. The outdoor poolside bar is a popular hangout for dive masters.

Owner Tony Crescente and younger brother, maître d' Carlo, offer a simpatico dining experience, practically exhorting you to mangia and sending you off with a chorus of ciaos. There's some decorative formaggio (cheese): murals of grape clusters and cavorting cherubs, paintings of the Amalfi Coast, and una finestra sul mare ("window to the sea") stenciled redundantly over arches opening onto the harbor. The kitsch doesn't extend to the kitchen. Sterling Italian favorites include lemony veal piccata; gnocchetti in velvety four-cheese sauce with a blush of tomato; and the seafood grill in parsley-garlic-lemon sauce. Enjoy grappa at the marble bar of Il Bacio lounge amid its wooden wine racks (the impressive selection isn't overly Italian-centric). The patio juts over the harbor, and moonlight, abetted by a soundtrack featuring Bocelli and Bennett, can transform an amorous coward into a Casanova.

Ads trumpet that this restaurant—overlooking a garden with a cheery tropical motif—is "where the islanders dine"; indeed they have since the Robinson family started selling takeout from its kitchen in 1965. The West Indies breakfast, themed lunch, and Taste of Cayman dinner buffets are legendary spreads. Local food (curried goat, oxtail with broad beans, turtle soup, and heavy cake) is authentic, hearty, and cheap. Pricier global dishes range from chop suey to enchiladas and fine Indian vegetarian options like samosas and masala dal (lentils simmered with green chilis).

Devotees would probably award four exclamation points to the marvelously moist chicken, slow-roasted on a hardwood open-hearth rotisserie. Most customers grab takeout, but the decor is appealing for a fast-food joint; the clever interior replicates an old-time Cayman cottage. Bright smiles and home cooking from scratch enhance the authentic vibe. Hearty but (mostly) healthful heaping helpings of sides include scrumptious Cayman-style corn bread, honey-rum beans, jicama coleslaw, and spinach-pesto pasta. Prices are even cheaper at lunch.

This animated space celebrates all things fun and Caribbean with pastel walls; cobalt glass fixtures; National Archive photographs and old newspapers about the spot's namesake, Cimboco, the first motorized sailing ship built in Cayman (in 1927); and flames dancing up the exhibition kitchen's huge wood-burning oven. Everything from breads (superlative bruschetta and jalapeño cornbread) to ice creams is made from scratch. Artisanal pizzas come topped with balsamic-roasted eggplant, pesto, and feta or with jerk chicken with Bermuda onions. Signature items include banana-leaf-roasted snapper and fire-roasted bacon-wrapped shrimp. Amazing desserts include a sinfully rich brownie. The popular breakfast and brunch are equally creative.

This seaside eatery daubed in a virtual rainbow of blues from turquoise to teal serves up fine local food, emphasizing fresh seafood and, on weekends, mouth- and eye-watering barbecue. The lusciously painted outdoor bar offers equally colorful sunsets, cocktails, and characters (one regular swears, "If I were any better, I'd be dangerous," before buying another round). At night, spotlights illuminate the reef sharks and lobsters lurking in the turtle grass below the patio. The congenial owner, Carlton Ebanks, offers regular entertainment from DJs to fashion shows and domino tournaments, whenever possible on weekends in season.

Arguably Cayman's first true gastropub, Craft impresses with gorgeous postindustrial decor (contrasting warm white exposed brick with gray piping) and contemporary rustic cuisine that defies labels. The kitchen dubs it “familiar food with a twist." The globe-trotting menu changes monthly and the executive chef takes sabbaticals, traveling the world for inspiration. Stellar starters include jerk pork poutine, giant kale-cheddar pierogi with house-made bacon, and addictive beer-battered cheese curds with spicy ranch dip. Every day features a special: "Melting Pot" Wednesday (fondue), Thursday raw bar featuring sublime ceviches, and wild game such as ostrich chili or wild boar rack on Tuesday. Craft takes pride in its remarkable beer selection (including gluten-free options), with tastings, flights, and food pairings. Bourbon and rum lovers have fabulous options, and mixology mavens can dive into the house infusions.

This classic clapboard seaside shanty couldn't be homier: constructed from an old fishing vessel, the structure is an authentic representation of original Caymanian architecture. The deck is perfectly placed to savor the breezes and water views, and the chill Caribbean vibe makes it feel as if you're having the freshest seafood at a friend's home. The owners source fresh, local ingredients wherever possible and have developed relationships with Caymanian fishermen, who often cruise up to the dock with their catch. Savor jerk fish tacos, saltfish fritters, coconut shrimp with pineapple-tomato salsa, and golden crunchy breadfruit fries. Landlubber selections run from pork chops with pineapple butter to baby back ribs braised in Jack Daniels. Free Wi-Fi and occasional DJs are bonuses.