"Morgan's Seafood Restaurant When you’re in the Cayman Islands to begin with, the idea of “getting away from it all” for a meal may strike you as redundant. Until you get to Morgan's—the best kind of escape within an escape. Tucked into the Cayman Islands Yacht Club, this ocean-to-table spot becomes particularly dreamy by night, when the waterfront deck is illuminated by little more than candles, lanterns, and twinkle lights. Staring out at Governor’s Creek, you’ll feast on the likes of mixed-seafood risotto or crepes with shrimp and scallops in a white-wine sauce, and perhaps toast with something from the island’s extensive champagne list."

"For a true taste of local life, head to Bodden Town—the Caymanian capital before George Town rose to prominence in the 1800s—and pull over at the roadside fish fry where the likely queue tips you off to the impending tastiness: Grape Tree Café. Granted, on any given day, the crowd may include as many chickens as humans (the former seem to love nothing more thanstrutting from palm-shaded table to palm-shaded table on Grape Tree’s patch of beach sand). Atmosphere aside, the big lure here is the array of fried fish: snapper, mahi-mahi, swai, and wahoo—served with fritters, cassava, sweet potatoes, and breadfruit."

"Though no one goes to a Caribbean island specifically for Indian food, you actually could in the case of Grand Cayman's Pani. Even for people who’ve spent serious time in India, this Camana Bay restaurant is that good. You can’t go wrong with any section of the menu, but the chaat offerings—basically, savory street food—are standouts; try the crispy puri (small, round breads that get deep-fried and filled with potato, onion, chickpeas, cilantro chutney, and spiced water or yogurt). Or just go for the whole chaat platter, where you’ll also find puffed rice, sev (crunchy chickpea noodles), and various veggies and chutneys."

"The Lobster Pot A local institution, the Lobster Pot serves up its crustacean namesakes, among other Caribbean delicacies, on a vista-blessed seaside deck. If you can, arrive at sunset for the nightly tarpon feeding (much more engrossing in person than you'd imagine). And even if you don’t get there exactly at the appointed hour, you can still spot these giants as they continue to patrol the dramatically floodlit waters off the restaurant’s deck for leftovers. As you take in the view, you’ll be eating the likes of lobster-and-mango salad, lobster bisque, or lobster sautéed in a tomatoey, peppery blend and served with fried plantains, rice, and beans."

"Craft Pub. Seven Mile Beach may seem an unlikely spot for a gastropub—that faintly British (and increasingly Brooklynish) blend of a casual restaurant and cozy lounge. But however improbable its setting, Craft is an indisputably beloved addition to the local scene, thanks to its globally inflected comfort food (think beer-battered cheese curds with a spicy dipping sauce or kale-and-cheddar-stuffed pierogi with bacon, caramelized onions, sour cream, and scallions). And while the question of who makes the best burger in the Cayman Islands fuels endless debates, the Craft Burger (a tower of dry-aged beef, bacon, brie, pickled red onions, and greens on a brioche bun) is always among the contenders. Whatever dish you choose, there’s likely a perfect beer pairing for it here, given the usually 80-plus options on the menu."

"With its world-renowned chef and ultrachic decor, Blue—tucked discreetly into the Ritz-Carlton Grand Cayman—seems the sort of place you’d find in New York or Paris . But the main draw is decidedly local: spectacularly fresh ingredients sourced largely from the sea right outside and served up in such specialties as lightly seared wahoo with bok choy and kimchi broth; or poached halibut with sunchokes, salsify, and truffle jus ; or bread-crusted red snapper with squid and sofrito sauce. If you’re feeling ambitious, go for the gusto with a six- or seven-course tasting menu—and tack on the wine pairings."

"You wouldn’t expect a restaurant that juts into the Caribbean to be a farm-to-fork hot spot, but Cayman Cabana is nothing if not expectation-defying. Despite being located in one of the most commercial parts of Grand Cayman—the historic George Town waterfront—Cayman Cabana is, well, deeply rooted in local agriculture. And while you’ll always find fresh, flavorful seafood and produce on the menu, try to book one of the eatery's Farm-to-Table Thursdays, when the week’s best is served up in course after course (with explanations as colorful as the dishes) at a communal table under the stars. Of course, the menu is forever changing, but past hits have included coconut ceviche and snapper with mango salsa."

"As local as local gets, both this beloved Cayman Brac eatery and its owner sit inconspicuously on the side of the road, the latter in a well-worn rocking chair that matches the green trim of his white wooden house. The daily menu, which may or may not be more extensive than turtle meat, oxtail, and meatballs, is written in chalk on a sandwich board on the front lawn. For a taste of literal home cooking and a firsthand look at life on this quiet little island, step into this Caymanian answer to the paladar (one of Cuba’s famed private restaurants)."

"Seaside Seafood at Cracked Conch Dine at the oceanfront Cracked Conch for a great surf-and-turf menu, beautiful views, and a lovely outdoor patio. Try the conch ceviche or chowder, or be adventurous with an order of the octopus pan fried in chorizo oil. The Cracked Conch has great seafood options along with creative mixed drinks and cocktail concoctions making for a well-rounded dining experience. By Jordyn Kraemer"

"Eat Top-Notch Seafood at the Brasserie One way to spot the best seafood restaurants on the Cayman Islands is to see how often their menus change. When one is out of tuna but has a killer wahoo crudo, it’s because that’s the freshest catch. The Brasserie is a popular spot for its simple, fresh-off-the-boat preparations. Sample the "Brasserie Catch" tartare, crudo, or fish cakes—all made with whatever's freshest that day. By Jordyn Kraemer"

"Calypso Thrill Deep within Grand Cayman, one finds another restaurant on the water. Be careful not to sit too close to the edge on the deck, however, the breeze might blow you right off. Inside the restaurant is a different story. All the tables and chairs are close together, making your dining experience intimate yet open to that of your neighbor and you can’t help smiling at those sitting next to you. Written on a savvy chalkboard one finds the specials of the day, of which you will find rarities like chicken liver pate and ceviche. The food is fantastic and the drinks are phenomenal. I personally recommend anything with mango in it. Once you’re good and full it almost feels necessary to sit and talk with the wait staff before leaving. The close knit environment makes it all the more friendly. Calypso Grill is definitely one of my favorite restaurants in Grand Cayman and I definitely recommend it to seafood lovers or just food lovers in general. By Nicole Burgess"

"Rarely does a tropical cocktail feel virtuous, but the fresh-pressed organic juices and locally sourced herbs that go into, say, the Loba-Rita at Coccoloba (with tequila, charred pineapple, spiced agave nectar, triple sec, lime, and orange juice) conspire to create a sense of righteousness in the imbiber. Magnifying the effect are the otherworldly rays that start streaking the sky and sea at sunset—arguably the best time to visit this beach-hut-taco-stand hybrid. Rounding out the experience is the Edenic abundance on the menu, from the Tropical Salad (mango, pineapple jicama, hearts of palm, roasted red pepper, arugula, and citrus-chipotle vinaigrette) to the strawberry-guava or mango- chamoy Popsicles."