Savor Grenada

Travelers to the Spice Island of the Caribbean will delight in indulging in a homegrown culinary culture that includes food trucks lining Wall Street in St. George’s, beach bars serving lobster and catch-of-the-day fish, a trio of cocoa plantations producing exquisite chocolate, fine dining restaurants plating refined West Indian cuisine, and private chefs showing off their skills for villa guests. And to top it off, Container Park offers a broad array of culinary delights from around the world.

Grenada was recently named the world’s first “Culinary Capital” by the World Food Travel Association (WFTA), shining a spotlight on the island’s unique culinary culture. In addition to an abundance of spices like nutmeg, turmeric, cinnamon, allspice and ginger, Grenada’s rich volcanic soil yields the bountiful harvest of Caribbean fruits and vegetables that feed the island’s farm-to-table dining experiences. Grenada has been very progressive in terms of linking agriculture with tourism and promotes the inclusion of locally made food in its menu offerings. Grenada’s national dish, oil down, is a rich one-pot meal with African origin consisting of vegetables, ground provisions, savory meats and Grenadian spices.

Residents and visitors alike flock to the Dodgy Dock restaurant in St. George’s on Street Food Wednesdays to enjoy this and other local food like roti and callaloo soup. A visit to the Gouyave Nutmeg Processing Station is not only a fascinating look at how one of Grenada’s top exports goes from the tree to topping eggnog and flavoring pumpkin pie, but reveals the versatility of nutmeg and mace, which can be found in local ice cream, candy, syrup, jam, and also as an essential oil and healing balm.