70 Best Restaurants in Cayman Islands

This handsome Camana Bay hangout, once more notable for its stunning decor (witness the smoked glass-and-cast-iron chandeliers) has been transformed into a foodie mecca by executive chef Will O'Hara. Credit his farm-to-table "contemporary Caribbean cuisine" and the solid relationships he's developed with local purveyors, farmers, and fishermen. Start your evening with fresh in-season fruits (guava, mango) in O'Hara's take on the classic Bellini. Segue into sashimi of the day or pork belly in Asian barbecue glaze, beautifully counterpointed in taste and texture by pickled red cabbage. The daily market-inspired catch might be mahimahi over roasted local pumpkin drizzled with Cayman honey, allspice, and thyme. You can also make a fine meal from a couple of appetizers or such tasty tapas as oxtail spring rolls with island spiced coleslaw and tomato-chipotle salsa or chickpea fritters accompanied by vibrantly hued local sun-dried cherry tomatoes, beetroot puree, and spinach.

This quietly hip spot plays up an aquatic theme with indigo glass fixtures, black-and-white photos of bridges and waterfalls, and cobalt-and-white walls that subtly mimic foamy waves. Its young, international chefs emphasize seafood, preparing regional dishes from around the globe with a Caymanian slant, albeit emphasizing Peruvian and Italian specialties from tiraditos to tiramisu. The Thai ceviche, gossamer lobster-shiitake ravioli, and tender entraña (skirt steak Argentinean style with chimichurri) burst with flavor. Presentation is painterly throughout, and authentic gelatos cap off the meal. Wine selections from lesser-known regions often represent good value, with 20 offered by the glass; the bartenders also creatively pair cocktails and food. Free tapas at happy hour and the three-course lunch menu are steals.

Bàcaro (likely derived from Bacchus, Roman god of wine) is the Venetian slang term for a gastropub, dispensing upscale versions of down-home cicheti (the city's beloved take on tapas). This dazzling yacht club eatery, boasting gorgeous views of the marina and modish decor (terrific terrace, wonderful black-and-white fishing photos, ropes hung from the ceiling to suggest both keels and sails), delivers on the name's promise thanks to the artistry of Venetian-born head chef–owner Federico Destro, late of Luca. Some of the stunners, deftly counterpointing tastes and textures: coffee-infused cured salmon; poached octopus with eggplant mayonnaise, confit tomatoes, and squid ink crispies; asparagus flan with wild rice, cauliflower puree, and Parmesan “sand”; and Niman Ranch pork belly topped with creamy polenta, roasted shallot, and Cabernet jus. A six-course tasting menu is a good deal (with an extra supplement for wine pairings).

Celebrity chef Eric Ripert's trademark ethereal seafood, flawless but not fawning service, swish setting, and soothing, unpretentious sophistication make this one of the Caribbean's finest restaurants. Choose from six- and seven-course tasting menus (with or without wine pairing); there are also trendy "almost raw" and "barely touched" options. Many dishes are clever riffs on the mother restaurant (New York's celebrated Le Bernardin), using the island's natural bounty, such as the celebrated signature tuna foie. Dishes might include lobster with purple cauliflower and macadamia nuts in truffle butter, or seared turbot with braised endive in a clam–foie gras emulsion. The vast wine list showcases not just heavy hitters but hot new regions and lesser-known varietals.

Mariachi music, sombreros, and intricate Talavera tile work set the tone at this authentic and innovative Mexican eatery tucked away off West Bay Road. Start with the savory ceviches (winners include Caribbean shrimp, Peruvian-style red snapper, and tuna Chino Latino in soy with sesame, chili, mint, and cilantro). Or try such terrific tacos as the Tecate-battered rock shrimp, chicharron, or fish. Sterling main courses range from a salmon quesadilla to a pork chop in tamarind-orange-chipotle reduction. But the two musts are the delectable duck confit chilaquiles and fabulous torta de cochinita pibil (suckling pig sandwich) brimming with avocado, refried beans, pickled onions, and roasted tomato aioli, served with a heaping helping of the signature chili fries. Wash it down with magnificent margaritas.

Despite the deceptively chill vibe at this open-air setup replete with thatching and colorful hand-painted tiles and plates, the fare is haute south-of-the-border. You won't sample finer chicharróns (in tangy tequila barbecue sauce), fish tacos, or elote (corn off the cob with cotija cheese, cilantro, lime, and chipotle aioli) outside the Yucatán, while the intensely flavored flat-iron steak with mole jus and chimichurri might make even dedicated vegetarians think twice. The friendly, skilled bartenders mix marvelous margaritas with 'tude . . . and plenty of other diabolical concoctions. There's often live entertainment, but the best show is the nightly performance of the fireballing sun as it surrenders to the natural order of things, preferably from the smartly designed sea-facing counter.

Built in 1908 as the Petra Plantation House and transformed into the island's first upscale establishment decades ago, this grande dame evokes bygone grandeur sans pretension. Outside, hundreds of sparkling lights adorning the gazebos compete with the starry sky. Live nightly music and rumors of a charming blond ghost trailing white chiffon complete the picture. The interior rooms, awash in crystal, recall its plantation-house origins. Expertly executed classics include panfried foie gras with black currant and green apple purees, salted mango chutney, and microgreens; roasted lobster in creamy Chardonnay sauce; and chicken cordon bleu. The subtle yet complex flavor interactions, stellar service, and encyclopedic if stratospherically priced wine list ensure legendary status. Nightly happy hours with discounted tapas at the restaurant's On the Rocks bar are a substantial bargain.

At this smart beachfront trattoria, everything has been handpicked: a wine wall of more than 3,000 international bottles; Murano glass fixtures; arty blown-up photographs; leather banquettes; and a curving onyx-top bar. Chef Roman Kleinrath presents a more conventional, classic menu than his predecessor but still delights in unorthodox pairings like Hudson Valley foie gras with pickled figs, raspberry balsamic puree, and Port reduction. Homemade pastas like pumpkin ravioli with sun-dried tomatoes in drawn thyme butter also shine, but the standout is a whole Mediterranean striped bass baked in a salt crust floating atop Chardonnay caper sauce.

Energetic, effervescent Janie Schweiger patrols the front while husband Richard rules the kitchen at this simpatico marina spot where the menu dances just as deftly from Asian dishes like Thai seafood curry to items like chicken schnitzel that highlight the chef's Austrian upbringing. Locals and fishermen literally cruise into the adjacent dock for refueling of all sorts. You can sit in the large but homey room decorated with warm brick, Depression-era fish-theme chandeliers dangling from the cathedral ceiling, and vivid aquatic artworks, or admire the dexterous marine maneuverings from the expansive tiered deck. Nimbly prepared nibbles include the wildly popular 10-ounce Brie-topped jerk burger and ceviche, but everything is expertly cooked to order. Lunch offers several of the restaurant's greatest hits at much more palatable prices.

Susan Howard continues the tradition of her mother (the beloved, late, irrepressible Gladys Howard), offering Texas-style and Texas-size hospitality at her ravishing little resort. Guests have first privilege, but the kitchen can usually accommodate an extra couple or two; advance reservations are both a must and a courtesy on this island, where nearly everything is imported at great cost and effort. The resort gardens provide mangoes, Key limes, basil, lemongrass, and other herbs. Susan and her staff wear many hats on the island (indeed, at special occasions, they may be wearing a bear mask, bobby cap, or crab pincers). The lighthearted antics belie the serious food. Memorable three-course prix-fixe dinners (wine, but not tip, included), served on Wedgwood, could feature anything from filet mignon with a Cabernet reduction and garlic-whipped potatoes to ahi tuna pepper steak with saffron beurre blanc, scallion-infused udon noodles, and cucumber-seaweed salad. It all comes with heaping helpings of bon mots and bonhomie.

The name means "good buddies," and this strip-mall jewel percolates with conversation and good strong espresso. The airy space is convivial—blond woods, periwinkle walls and columns, and handsome artworks of beach scenes, sailboats, and palm trees—and the antipasto alone is worth a visit, as are the homemade breadsticks and focaccia, carpaccio, and insalata Caprese. The shellfish linguine in a light, silken tomato sauce, with cherry-tomato skins pulled back and crisped, and gnocchi in four-cheese sauce with brandy and pistachios please pasta perfectionists. Thirty first-rate pizzas emerge from the wood-burning oven, and meat and seafood mains are beautifully done, never overcooked. The wine list is notable (400-odd choices) for a casual eatery, offering affordability even on heavy hitters such as Biondi Santi Brunello, Jermann Pinot Grigio, and Giacosa Barbaresco; the knowledgeable staff will gladly suggest pairings.

The Ritz-Carlton's all-purpose dining room, which features tall potted palms, soaring ceilings, a black-and-beige color scheme, and twin wine walls bracketing a trendy family-style table, transforms from a bustling breakfast buffet to an elegant evening eatery. Sinatra and Ella keep a sultry beat, while the kitchen jazzes up standard meat-and-potatoes dishes with inventive seasonings and eye-catching presentations. Splendid aged Niman Ranch steaks come with five sauces and rubs, from five-peppercorn to béarnaise. The calorie- and cholesterol-conscious can savor the likes of melt-in-your-mouth ahi tuna poke. Then surrender to the chocolate and sea-salt-caramel candy bar. Nightly happy hour (5–7) offers superb bar snacks like tempura Brie with local pepper jelly and jerk maple-glazed pork belly. The wine list is pricey but well considered; the creative craft cocktails also make surprisingly splendid pairings.

Taikun is an archaic Japanese term of esteem, loosely translated as "Supreme Commander." It's an appropriate designation for this sensuous sushi spot, clad in black with crimson and gray accents and dominated by a buzzy communal table. Start with one of the terrific cocktails or indulge in the superlative sake flights, which can be optimally paired with your sushi. Savor the salmon rice foie gras or melting Wagyu nigiri, then dive into such sublime signature maki as the Volcano (ahi poke, spicy salmon, tempura shrimp, cucumber, shiso, orange tobiko, wasabi mayo, and kabayaki sauce). The attention to detail is such that the waitstaff grates the fresh wasabi on sharkskin at the table; the resulting flavor is explosive in the best sense.

Actuaries, bankers, and CEOs frequent this contemporary throwback to a colonial country club for lunch and for "attitude adjustment" happy hours with creative cocktails and complimentary canapés. Inviting fusion farm- and sea-to-table cuisine, which emphasizes local ingredients whenever possible (the restaurant has its own boat and garden), includes terrific bar tapas. Dishes deftly balance flavors and textures without sensory overload: this is serious food with a sense of playfulness. Save room for dessert, from an artisanal cheese plate to an ice-cream-and-sorbet tasting menu and elaborate architectural confections. Lunch is more reasonably priced but equally creative; the adjacent Market excels at takeout, and the wine list is well considered.

Classic Caribbean dishes use produce from local farms in a homey environment. Great beach views and a tropical atmosphere round out the experience. The restaurant works equally well as a chilled-out lunch spot as it does a laid-back party venue. Try the sweet-potato-and-cheese empanadas, Mr. White pizza, or green papaya salad. Enjoy the sounds of the sea lapping against the shore. After lunch, flop onto a shaded lounger and rest up ahead of the spectacular sunset display.

At this eatery, the food romps from Malaysia through the Mediterranean to Mexico: spicy chicken tikka, Thai chicken-lemongrass soup, and tzatziki, as well as unusual salads and creative sides. The chef-owner calls it a building-block menu; you can modify the bread and sauce—there are a dozen varieties, including several curries, peanut satay, jerk mayo, mango raita (yogurt, tomatoes, chutney), tahini, teriyaki, garlic cream, and even gravy like Mom used to make.

This popular locals' insider spot (though celeb sightings have run from Shaq to Sly Stallone), straddling the unofficial "border" between Seven Mile Beach and West Bay, resembles a little neighborhood diner transported to the ocean. Enjoy equally fresh sea breezes and food on the waterfront wood deck under one of the mismatched umbrellas. The co-owner is a longtime fisherman, and the fish-and-chips would make any Londoner proud. Other savvy seafood selections run from fiery tiger shrimp curry to specials such as lobster ravioli in gossamer pumpkin-cream sauce. Indeed, the menu is as much Capri as Cayman, with fine pizzas (try the Scotch bonnet–lobster), chicken Marsala, and fried calamari served with jerk mayo and marinara sauce.

You'll find happy locals mingling with island visitors at this friendly place with a fun atmosphere, working air-conditioning (not a given on this island), delicious cocktails, ice-cold beers, and welcoming bartenders. It's locally famous for its wood-burning oven and New York–style pizzas, live music, and domino games. There's also free Wi-Fi and coffee (espressos, cappuccinos, and lattes).

This refined eatery glamorously channels South Beach and Santa Monica, with a sleek black bar, an earthy color scheme, and sparkly ecru curtains dividing dining spaces. Executive chef Sandy Tuason (who apprenticed with the Roux brothers, Daniel Boulud, and David Burke) masterfully adapts Mediterranean and Asian influences to local traditions and ingredients to create a "coastal cuisine" menu that offers mostly small plates and large plates to be shared family style. Seafood is the star, unsurprisingly (Tuason's marine version of a charcuterie plate makes a marvelous meal). But the mouthwatering sous vide beef tenderloin is a winner, too. Pairings are suggested for each dish, and the wine list features several fine CI$40 options and some surprising high-end bargains. Wine Master dinners pair several courses with wines (from Marchese di Barolo to Gosset Champagne), often introduced by guest winemakers or owners from as far afield as Tuscany, Australia, Napa, and Chile.

The market is always packed. Get some coffee or tea, or design your own wrap or salad.

This easygoing vegan café whips up simply glorious plant-based plates. Or just get a flat white (with almond milk), homegrown kombucha, or vegan cookie.

Shack-chic describes this inviting split-level eatery; the interior feels like a Caribbean painting, while the outdoor deck, with a view of frigate birds circling fishing boats, is a Winslow Homer. The menu emphasizes fish hauled in at the adjacent dock, fresh and rarely overcooked. You won't go wrong with the unvarnished catch of the day—grilled, blackened, or sautéed. Though this is seafood turf, landlubbers can savor escargot bourguignonne, beef carpaccio, or a proper rack of lamb. End with the sticky toffee pudding.

This weathered, powder-blue, wooden building wouldn't be out of place on some remote New England shore, except perhaps for the garish pirate at the entrance. The nautical yo-ho-hokum continues inside—painted oars, model sailboats, and droll touches like a skeleton with a chef's toque—but fortunately the kitchen isn't lost at sea, despite voyaging from India to Italy. Teriyaki chicken and scampi Florentine are worthy house specialties. Lunch is less expensive, and includes classic standbys (wraps, burgers, nachos, Lolita's chicken-fried tacos, fried or blackened grouper) and more creative options like "honey-stung" chicken fried in chili powder and crushed corn chips. The outdoor poolside bar is a popular hangout for dive masters.

Owner Tony Crescente and younger brother, maître d' Carlo, offer a simpatico dining experience, practically exhorting you to mangia and sending you off with a chorus of ciaos. There's some decorative formaggio (cheese): murals of grape clusters and cavorting cherubs, paintings of the Amalfi Coast, and una finestra sul mare ("window to the sea") stenciled redundantly over arches opening onto the harbor. The kitsch doesn't extend to the kitchen. Sterling Italian favorites include lemony veal piccata; gnocchetti in velvety four-cheese sauce with a blush of tomato; and the seafood grill in parsley-garlic-lemon sauce. Enjoy grappa at the marble bar of Il Bacio lounge amid its wooden wine racks (the impressive selection isn't overly Italian-centric). The patio juts over the harbor, and moonlight, abetted by a soundtrack featuring Bocelli and Bennett, can transform an amorous coward into a Casanova.

This rustic, waterfront bar is popular for sunset drinks, nightly farm-to-fork dinners, and delicious local offerings like conch fritters, wild snapper, and lobster.

Ads trumpet that this restaurant—overlooking a garden with a cheery tropical motif—is "where the islanders dine"; indeed they have since the Robinson family started selling takeout from its kitchen in 1965. The West Indies breakfast, themed lunch, and Taste of Cayman dinner buffets are legendary spreads. Local food (curried goat, oxtail with broad beans, turtle soup, and heavy cake) is authentic, hearty, and cheap. Pricier global dishes range from chop suey to enchiladas and fine Indian vegetarian options like samosas and masala dal (lentils simmered with green chilis).