From an elegant period restaurant housed in a one-time pirate’s mansion to under-the-radar gems that serve up hearty Bahamian soul food, Nassau is the Bahamas’ undisputed restaurant capital. Get a taste of the culinary scene at these five spots.
Situated among a row of brightly coloured food shacks and restaurants dishing up traditional fare on Arawak Cay (a.k.a. The Fish Fry), this two-storey, nautical-themed spot offers casual indoor-outdoor dining, as well as live entertainment. Queen conch, Bahamians’ favourite seafood, is a must-order. Try it cracked—thin, tenderized, battered strips of conch that have been deep-fried until crispy.
Dining at this 1700s estate—the Caribbean’s first five-star restaurant located at the Graycliff Hotel—is truly sublime. Yesteryear piano melodies welcome dolled-up guests to the property’s historic parlour, where they can sip fancy cocktails while perusing the dining menu’s extensive offerings. Once appetizers are ready, guests are escorted to a flower-filled, candle-lit dining room for a sumptuous repast paired with wines from owner Enrico Garzaroli’s cellar of more than 250,000 bottles (one of the world’s largest private collections).
The Poop Deck (East Bay Street)
Across the bridge from Paradise Island, you’re bound to find a fun crowd gathered at this covered deck overlooking the action of bustling Nassau Harbour and the Nassau Yacht Haven Marina. Order a fresh catch—like the whole yellow or red snapper—prepared to your preference, with peas n’ rice and a frosty Kalik beer. Bonus: there is a second Poop Deck location at Sandyport.
Tucked behind Parliament Square in a 200-year-old building adorned with Henri Matisse prints, this upscale spot serves artfully prepared Milanese-Italian cuisine. Try the unforgettable mixed seafood platter with a delicate herb sauce, a feast for the eyes as well as the palate. When the weather is clear, you can dine al fresco in the romantic garden courtyard under a star-filled sky.
At this busy downtown establishment (open only for lunch or breakfast-to-go), it’s all about old-time local eats, cooked up by three generations of family women. Tuck into a rib-sticking Bahamian meal, starting with conch fritters, followed by a generous main of steamed chicken simmered in gravy and served with peas n’ rice, baked macaroni and cheese, coleslaw and sweet plantains.