Due to their limited population, North Caicos and Middle Caicos do not have large number of restaurants, regardless of this fact, some of the country’s best dishes can be had on these two islands.
The Turks and Caicos has had an interesting culinary past, and our dishes today reflect the bygone industries and hardships of the islands.
To eke out an existence on small and dry tropical islands wasn’t easy, and fishing, farming and imports had to be assembled to put meals on the table.
One of the favourite dishes of the past and today is pan-poached fish, peas and rice, and a side of greens salad. Local corn and maize would be ground for grits and rice (before the commonality of international trade allowed for rice imports) or cornbread journey cakes.
Like so many other cases throughout the world, dishes that formed through necessity have developed and become appreciated in their own right.
As the Garden Islands of the Turks and Caicos, North Caicos and Middle Caicos serve some of the freshest food available in the country. The seafood is freshly-caught and typically served the same day, and vegetables, fruits and greens are raised on local farm patches or at the Government Farm.
When the fishing seasons are open, there’s a wide selection of seafood to choose from, including Nassau grouper, red snapper, mutton snapper pot snapper, yellowtail, spiny lobster and of course conch.
On land, tomatoes, peppers, lettuce, squash, beans and maize are the vegetables raised, and papayas, key limes, sugar apples and bananas sweeten the menu.
North and Middle Caicos tends to see quite a few day trip visitors, so most restaurants are open for lunch Monday through Saturday.
Overnight guests may find the dining options to be a bit more limited. We advise making reservations for such times.
Most establishments on North and Middle Caicos are closed on Sunday. A few may open by reservation, so consider calling ahead. Silver Palm Restaurant and Bar, located in Whitby, is open 7 days a week.