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Five places to eat like a local in Saint Lucia

Put the guidebook away – these are the foodie secrets you need to know about

Time Out in association with British Airways
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Fedo’s

Fedo’s

Run by the wonderful Vite family, Fedo’s is tucked away in New Development, Soufrière. Frederick ‘Fedo’ Vite will be delighted to serve you up some tender grilled mahi mahi (a local fish) in a garlic butter sauce, or if you’re just grabbing a quick lunch, try a chicken roti, washed down with some fresh local fruit juice.

Soufrière

Grill ’N’ Chill
Michael Lawrence

Grill ’N’ Chill

A popular spot run by a young man known as Ali (or Frazier, even though neither is his actual name), Grill ’N’ Chill has moved about a bit, before finding what appears to be its permanent home in Eau Piquant, Vieux Fort. Though famous for pork and lambi (conch) wraps and meals, you can also choose from fish or chicken.

Vieux Fort

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Debbie’s
BANANA PANCAKE / Alamy Stock Photo

Debbie’s

The best thing about Debbie’s isn’t the great service, or the massive portions, or even the cool location – a sprawling structure surrounded by lush greenery down in Sapphire Estate, Laborie. It’s actually the clever side dishes; unique takes on typical cuisine, including mashed sweet potato and breadfruit balls.

Laborie

Flavours of the Grill
Tim Hill / Alamy Stock Photo

Flavours of the Grill

The first thing that’ll strike you about Flavours is the location. It’s a delightful, colourful, Creole-style wooden building, located in the heart of Gros Islet town, near Bay Street. Stop in for their lunch buffet, which features locally caught fresh seafood, as well as fish, chicken, pork, lamb and their signature curry goat. Save some space for homemade dessert.

Gros Islet

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Castries Market
foodfolio / Alamy Stock Photo

Castries Market

The best place to enjoy the national dish of green fig (green bananas, really) and saltfish (dried cod fish) is Castries Market. Choose any of the several cosily named eateries clustered inside – half of them with ‘Auntie’ in the name. Or have souse, stewed chicken, a fish one-pot or broth. For breakfast? Accra (fishcakes) or float and saltfish with cocoa tea.

Castries

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