The Cracked Conch, Grand Cayman (tel. 345/945-5217), is a longtime favorite and now better than ever after its post-Hurricane Ivan reincarnation, with vastly improved seafood and international cuisine. Of course, conch is the specialty, but you can also order the elusive turtle steak, served here because the endangered turtles are commercially raised on the island and not harvested at sea.
Kaibo Beach Bar & Grill, Grand Cayman (tel. 345/947-9975), located at the Kaibo Yacht Club, serves superb international cuisine, often focusing on recipes from Louisiana. The fun, exciting Kaibo Beach Bar has a Polynesian setting that features flaming torches and multilevel terraces. The "Upstairs" restaurant is the gem here for dining and evokes a cross between a pagan temple and a tree house.
Grand Old House, Grand Cayman (tel. 345/949-9333), is set in a converted plantation house south of George Town. The restaurant combines American, Caribbean, and Pacific Rim cuisine. Each dish is prepared exceedingly well, especially the fresh seafood and lobster.
Hemingway's, Grand Cayman (tel. 345/949-1234), is known for serving the finest seafood on the island, along with first-rate international cuisine. It features one of the most imaginative menus on Grand Cayman. Don't miss the catch of the day.
The Reef Grill at Royal Palms, Grand Cayman (tel. 345/945-6358), nestled in the Royal Palms at the heart of Seven Mile Beach, is one of our favorites for seafood. From the memorable chowder to the lobster-filled ravioli, the dishes here are prepared with fresh, top-quality ingredients and plenty of skill.
Captain's Table, Cayman Brac (tel. 345/948-1418), at the Brac Caribbean Beach Resort, is the most exquisite place to eat on Cayman Brac. It serves the finest quality American cuisine on the island, prepared with a deft hand. Enjoy your conch fritters and catch of the day outside by the pool.
Pirates Point Resort Restaurant, Little Cayman (tel. 345/948-1010; www.piratespointresort.com/Food.html). The best restaurant on Little Cayman, it serves international cuisine created by the restaurant's owner and manager, Gladys Howard, a graduate of Cordon Bleu in Paris. Try the smoked salmon cheesecake; you won't regret it.
Note: This information was accurate when it was published, but can change without
notice. Please be sure to confirm all rates and details directly with the companies in question before
planning your trip.
