Dominica Food and Drink

For the freshest food opt for the daily special or the dish of the house. Island cooking includes Creole, Continental and American dishes so food is good and plentiful - and reasonably priced. During the week, restaurants close at about midnight but are open later at weekends. Root vegetables, such as yams and turnips, are often referred to as 'provisions' on a menu. Local spirits, rum especially, are inexpensive. Wines (mainly French and Californian) are expensive. There is a wide choice of beers. There are no licensing hours.

Specialities:

• Tee-tee-ree (tiny freshly spawned fish).
• Lambi (conch).
• Manicou (small opossum).
• Crab backs (seasoned crab meat).
• Bello Hot Pepper Sauce (a fiery local accompaniment served with almost everything).

National drinks:
• Island fruit juices (mango, melon, pineapple or a blend).
• Rum punches, particularly coconut rum punch (made from fresh coconut milk, sugar, rum, bitters, vanilla and grenadine).
• Sea Moss (a non-alcoholic beverage made from sea moss or seaweed, with a slightly minty taste).

Tipping:

A 10% service charge is applied by most hotels and some restaurants. In less touristic places, service isn't added to the bill so tipping is discretionary; 10 to 15% of the bill is the norm.

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