Caribbean cuisine in Union Island draws from African, Spanish, French, British, Dutch, Indigenous Taíno and Indian roots — a centuries-long fusion that produces some of the most flavour-rich food in the Western Hemisphere. Whether you're after fine dining or a roadside lunch wrapped in banana leaf, here's a starting list. WHAT TO TRY Local specialties of St. Vincent & Grenadines reflect the multicultural Caribbean palette — fresh seafood, tropical fruits, plantains, rice and beans in countless variations, and bold spice combinations using Scotch bonnet pepper, allspice and curry. RECOMMENDED PLACES 1. The Anchorage — Yacht bar in Clifton Harbour, Caribbean cuisine WHEN AND WHERE Breakfast typically runs 7-10 AM, lunch 12-3 PM (the longer break is a Caribbean tradition), dinner 6-10 PM. Many destinations have a weekly fish-fry night (often Friday) on the beach where the whole town turns out for grilled local fish, music and dancing. DRINK Local rum is the Caribbean's signature spirit — try the smaller-batch agricultural rums distilled from fresh cane juice (popular in the French Caribbean) rather than only the industrial molasses rums. Local beers are usually crisp lagers (St. Vincent & Grenadines's national brewery). Tropical fresh-fruit juices (passion, soursop, tamarind, hibiscus) are ubiquitous. Coconut water from the shell is a beach classic. DIETARY NOTES Vegetarian and vegan options are increasingly common in tourist areas, though traditional Caribbean cooking is meat-and-seafood-heavy. Indian-influenced destinations (Trinidad, Guyana) have strong vegetarian traditions (roti, doubles, dhalpuri). Always ask about peanut/shellfish if you have allergies — translation may be needed in non-English-speaking destinations. Cheers, and bon appétit — Caribbean food is one of the best reasons to visit, and Union Island delivers.