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Grand TurkRestaurants & Dining
Sign for the Secret Garden Restaurant at the Salt Raker Inn.
Grand Turk offers a limited yet interesting selection of restaurants. The vast majority of visitors to the island are cruise ships guests who spend a few hours at the Grand Turk Cruise Center, so many island establishments focus on lunch.
Compared to the extensive dining options on the island of Providenciales, Grand Turk offers a narrow range of cuisines. However, the island does feature some great casual and island-style dining spots.
Most restaurants are located in Cockburn Town near the oceanfront regions of Front Street, Duke Street and Queen Street. This area features some of the finest British Bermudian Colonial architecture in the Turks and Caicos, and offers a great Old Caribbean atmosphere.
When a cruise ship isn’t in port, the atmosphere on the small island of Grand Turk changes dramatically, and establishments that cater mainly to cruise visitors often close. On such days, overnight vacation guests and those visiting the island on a day trip from Providenciales may find the open restaurant options to be limited to only a few places in Cockburn Town. Due to the cruise ship schedules, it’s recommended that reservations be made for dinner.
Pizza and Take Away
Two restaurants on Grand Turk serve pizza: the outdoor garden at the Turks Head Inne, and Cool Beans restaurant at Over Back.
Great burgers, sandwiches, and bar fare can be found at most restaurants on Grand Turk. Most establishments have a children’s menu as well, with fried chicken, fish fingers, or sandwiches.
Grand Turk hosts a diversity of local flavors, and as to be expected for a Caribbean destination, many dishes incorporate seafood. Conch is the primary catch, and is commonly prepared either as fried conch fritters or as a salad. Restaurants do serve “freshly-caught” fish, but it may be imported, so confirm before ordering.
The difficult lives of early Turks and Caicos Islanders is reflected in some of the popular dishes, with 'peas & hominy' being a common plate on the dinner table. Originally consisting of ground island maize and locally grown beans or pigeon peas, this dish gradually was replaced by 'peas and rice', utilizing imported rice as international commerce and imports increased.
Conch fritters and conch salad (which is made with raw conch) were not, as is popularly believed, traditional cuisine and are recent culinary additions.
Fresh local lobster is another option when it’s in season from August to March, and is excellent grilled or baked.