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Explora los sabores auténticos de Saint Lucia en una experiencia gastronómica inolvidable.
Saint Lucia is a stunning sovereign island state located in the Lesser Antilles, in the waters of the eastern Caribbean Sea. It is world famous for the colossal twin volcanic cones of Los Pitons (a UNESCO World Heritage Site), its lush rainforest filled with waterfalls, the planet's only 'drive-in' volcano at Sulfur Springs, historic cocoa plantations and a captivating Creole cultural identity with French, British and African influences.
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The gastronomy of Saint Lucia (Creole cuisine or *Kweyol*) is a vibrant fusion of African, French, British and indigenous Arawak heritages. It is characterized by the use of local tubers (dasheen, cassava, yam), green bananas, fish freshly caught in the Caribbean channel, marinated in fresh herbs and aromatic sauces based on coconut milk, garlic, thyme and 'scotch bonnet' chili.
The undisputed national dish of Saint Lucia. Cooked and chopped green plantains, accompanied by crumbled salt cod sautéed in a pan with onion, red and green peppers, garlic, fresh tomato, Caribbean thyme and a spicy touch of Scotch bonnet chili.
Thick and highly nutritious traditional emerald green soup made with young dasheen (taro) leaves slowly cooked with fresh coconut milk, spring onion, garlic, okra and often enriched with rock crab or salted meat.
Hearty, comforting stew cooked in large communal cauldrons, combining tender chunks of beef, pork or lamb with wheat flour dumplings, green plantain, dasheen, sweet potato and red beans.
Giant sea snail meat (*lambi*) tenderized and slow-cooked in a tasty Creole sauce of tomato, onion, minced garlic, lime juice, thyme and hot pepper, served with coconut rice and fresh salad.
Crispy, golden French heritage fritters, prepared with a light batter of shredded salt cod, flour, chopped chives, parsley, garlic and pepper, served hot as a street snack.
Breadfruit grilled or cooked in soft slices, served with smoked herring sautéed with poached onion, ripe tomatoes, olive oil and fresh local herbs.
The national blonde beer of Saint Lucia, named after its iconic volcanoes. It is a light, crisp and extremely refreshing 'lager', ideal to accompany Creole dishes facing the sea.
Distilled in the Roseau Valley by St. Lucia Distillers. Chairman's Reserve rum is recognized worldwide for its aging in American oak barrels, and is enjoyed neat or in cocktails such as the classic 'Lucian Rum Punch'.
The traditional morning drink par excellence. It is made by grating an artisanal bar of 100% pure cocoa in boiling water and milk with cinnamon sticks, freshly grated nutmeg, lime peel and cane sugar.
Traditional creamy energy drink prepared by cooking local seaweed collected on the coast with condensed milk, evaporated milk, vanilla, cinnamon and nutmeg, served very cold.
Dense, springy traditional cake baked from fresh grated sweet potato, grated coconut, coconut milk, brown sugar, ginger, cinnamon and nutmeg, with a moist toffee-like texture.
Fluffy and aromatic sponge cake made with local ripe bananas harvested in the island's valleys, chopped walnuts and a generous touch of aged Saint Lucia rum.
Traditional bread baked on hot plates from bitter cassava flour handcrafted in Dennery, filled inside with sweet coconut, ginger, banana or chocolate.
Sweet puff pastry or shortcrust pastry filled with a juicy jam of fresh grated coconut cooked with caramelized cane sugar and sweet spices.
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View full guideThe national blonde beer of Saint Lucia, named after its iconic volcanoes. It is a light, crisp and extremely refreshing 'lager', ideal to accompany Creole dishes facing the sea.
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