A guy named Froggy recommended some of his favorite dining spots on Grand Cayman, and we had to check them out. Really, who can resist a recommendation from a guy named Froggy. It’s gotta be good, right?
And it was. He suggested Timbuktuu, a local hang-out/diner in West Bay. Froggy recommended the Lemon Garlic Grouper, but I chose instead the roasted tomato soup with homemade focaccia. I needed to save room for the monstrous slice of carrot cake for dessert.
Bruce chose barbecued pork. Being from Kansas City, we are officially obligated to eat BBQ everywhere we go, and declare Kansas City barbecue better, right?
Timbuktuu is a great place to catch up on the local flavor of Grand Cayman. A number of local delivery drivers stopped in on their routes from George Town to West Bay and points farther along the 22 mile island. You know if truck drivers are stopping in, it’s good.
Cayman Island Cuisine
Cayman cuisine is one that is filled with okra, tomatoes, plantain and calalou and even though things grow all year round here, there are certainly seasons. Mangoes are best in the summer months. Tomatoes ripen from December through May. Pumpkins are not necessarily an autumn treat in the Caribbean. You can find all of this and more at The Market on the Grounds, a few miles east of Harbour Place.
The chef at Michael’s Genuine and other top-notch restaurants buy much of their produce here. But Michael’s Genuine distinguishes itself because it is the first restaurant on Grand Cayman operated by a James Beard Award winning chef – Michael Schwartz.
Or you can take some cooking classes at The Lighthouse at Breakers Point each Saturday from noon until 2p.m.
And if you don’t believe me, ask Froggy.