Where to Eat and Drink on Grand Cayman

Crack open fresh seafood, drink the island’s best mudslide and enjoy fine dining.
 

Blue by Eric Ripert

With more than 200 restaurants peppered throughout the Cayman Islands, this British Overseas Territory has rightly earned its reputation as the culinary capital of the Caribbean. Dive into these four exemplary restaurants on Grand Cayman, the largest of the Cayman Islands, and your taste buds will thank you.

LUCA

Views of the infamous Seven Mile Beach don’t get much better than from the patio of this fine-dining restaurant at the Caribbean Club hotel. LUCA has an award-winning wine collection. And, while both the house-made pasta and the salt-crusted, baked branzino (striped bass) filleted tableside are pretty fantastic choices, it’s LUCA’s Sunday brunch that is legendary. Plunge into the seafood bar overflowing with lobster salad and king crab legs before moving on to traditional Sunday lunch carving stations. Complimentary prosecco refills are the icing on the cake.

The Brasserie

This restaurant in George Town is leading the charge on the Caribbean’s farm-to-table movement, sourcing many ingredients from its own kitchen garden. The Brasserie and its next-door café (which serves the best cup of joe on the island) are so popular that they can afford to close on weekends. The menu changes daily, but always features fresh seafood caught by The Brasserie’s fishing boats.

Rum Point Club

Locals flock to laid-back Rum Point Club on Grand Cayman’s northern shore to get away from the hustle and bustle of Seven Mile Beach. With the promise of the island’s best mudslide cocktail, it’s easy to see why tourists have followed suit. Rum Point’s Wreck Bar is a casual beach outpost known for inventing this frothy, frozen concoction of vodka, Kahlua and Bailey’s Irish cream. Garnished with cinnamon, a cherry and Kahlua drizzled down the straw, a mudslide here is the perfect complement to your sun-drenched day.

Blue by Eric Ripert

This isn’t one of those restaurants where the celebrity chef never shows up. Chef Eric Ripert makes frequent trips from New York City down to his Ritz-Carlton Grand Cayman outpost to modify the ever-changing menu. Despite being the Caribbean’s only AAA Five Diamond restaurant, the vibe is resort-casual. The focus is on local seafood prepared with French techniques. Nowhere on the menu is that more apparent than in the signature dish of thinly pounded layers of tuna draped over foie gras on a toasted baguette.

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