With more than 100 restaurants, many of which are helmed by renowned chefs, the culinary scene on 98-square-kilometre Providenciales is aflame. Settings range from casual, beachside eateries to fine dining in romantic gardens, while cuisine runs the gamut from Turks and Caicos’ specialties like conch to international fare like gnocchi. Here are five spots to try.
Located in The Saltmills plaza, this casual restaurant serves local dishes like fresh snapper, flakey grouper and in-season lobster prepped several ways. Conch is also offered up in salad, creamy chowder, pasta, and as a main, served cracked (battered and deep-fried). For a regional twist on pizza, try the flatbread made with a Turk’s Head Beer crust.
Island Fish Fry
On Thursday nights from 5:30 to 9:30, visitors and locals head to this weekly, family-friendly fete at The Bight Park to mingle, eat, drink, shop and enjoy live entertainment. At a dozen-plus stands, vendors sell local eats, chilled coconuts and fruity cocktails. Almost everywhere you turn, barbecue grills are smoking, fish is frying and lobsters are boiling. Watch carefully, because fresh-out-of-the-shell conch is quickly and skillfully diced for salad or fritters.
The elegant al fresco setting in a moonlit tropical garden under rustling coconut palms, coupled with impeccably presented fresh and flavourful Caribbean specialties, have earned this Grace Bay restaurant its status as one of the island’s best. Indulge in blackened mahi mahi with red Thai curry sauce and mango chutney and then linger over Coco’s legendary coconut pie. Tip: reserve well in advance. Dinner only.
Nestled on a beach in Blue Hills, this barefoot-casual spot is the best place to kick back with rum punch. The specialty is—you guessed it!—conch. It’s plucked fresh from a sea pen and served a plethora of ways (try it curried). If seafood is not your thing, the jerk chicken wings will put pep in your step.
In Taino (the language of the island’s early indigenous peoples), Asú means sunset and this restaurant’s casual beachfront deck on Grace Bay just happens to be a perfect place to watch the sun go down, with a cocktail in hand. Later, the starlit sky and wicker basket lamps will cast a cozy glow on your table as you dine on dishes like tuna tataki or house-made gnocchi. Cap it all off with banana rum cake and a side of Malibu ice cream and caramelized bananas.
Turks and Caicos Chef Insider: Wolfgang von Wieser
In 2011, chef Wolfgang von Wieser left the non-stop scramble of Las Vegas for the slower pace of Turks and Caicos. Here, he shares how he's bringing contemporary German cuisine to Grace Bay Club on the island of Provindenciales. Plus, three of his favourite restaurants on the island.