|
|
|
CUISINE, RESTAURANTS AND
NIGHTLIFE IN SAINT LUCIA |
|
|
|
Restaurants in Saint Lucia |
|
The choice of restaurants is truly ample in St Lucia,
above all in its more touristic zones. Numerous western
European restaurants exist to satisfy the most demanding
of pallets all with good service standards and all offer
a particular atmosphere, from the pirate’s caverns to
the style feng shui. You can choose between all types of
cuisine, French, Thai, Italian, and Creole, passing from
a dinner based on grilled lobster, to BBQ, to pizza.
Some of the best restaurants in St Lucia are based
inside the most exclusive hotels on the island, who
welcome outside clients with pleasure.
|
|
A selection of restaurants in St Lucia:
click
here |
|
|
Nightlife Saint Lucia |
|
As the sun goes down the
evening fun begins in St Lucia. In Rodney Bay you’ll
find the major concentration of restaurants, nightclubs
and bars. Good food, good music and good company all
night long. The sunrise lovers can opt for an aperitif
onboard a catamaran choosing a sunset cruise cruising
alone the Caribbean coast and parting at about 17.00 The
Friday night Jump up and party which happens every
Friday night in Gros Islet in the north of the island,
where you eat, drink and dance in the street until
sunrise; In Anse la Raye every Friday night there is the
local fish party with fresh fish and shell fish cooked
in a local way, with musical entertainment in the main
street. The same party, the fish fry also happens at
Dennery and at other various fishing villages on
Saturday nights.
Where to go and what to do
in the night in St Lucia
|
|
|
|
|
Creole cuisine and local restaurants |
|
 Eating
in the local restaurants is an occasion to discover the
flavors and tastes of the Creole cuisine of St Lucia and
immerge yourself in the everyday life of the island. The
local restaurants simply called the local bars, propose
modest prices both for the local dishes and western
European. With less than 5Euro you can eat a complete
plate, fish or meat with vegetables, beans and rice
accompanied with a soda or local bear Piton.
Mostly influenced by the French, then African with a
touch of Indian has contributed in giving life to the
Creole cuisine of St Lucia. Born in the 5th century of
immigration and with the encounter of the Amerindian
cuisine, which survived the times and even now
remembered in the use of ingredients like sweet potato,
Ingham and manioc.
The typical St Lucian
dish is “green fig and salt fish”, green banana and
salted cod fish. The baccala introduced by the colonies
was adapted into the Creole cuisine for its richness in
protein and its low cost. Cooked strew with green
banana, spices and herbs is the most popular plate. Even
now on some beaches in the fishing villages some people
still salt the fish then dry it out in the sun to
conserve it longer. The banana is also used to make
ketchup “banana ketchup.”
La Indian culture introduced by Indian workers in 1840
brought to the island to work in the sugar cane
plantations, introduced the roti. A type of crepe or
tortilla in the form of a roley and stuffed with
different ingredients (Vegetables and meat) in an
original Amerindian one pot. Seasoned heavily with
spices and hot pepper and accompanied with red beans and
local gnocchi’s, typical plate of St Lucia. Pumpkin soup
is another typical St Lucian dish, prepared with thyme
and unsmoked bacon with a chicken broth base.
|
|
|
|
Friday Night |
|
The Friday night jump up of Gros Islet has been the local Friday
night date for more than 20 years. Some streets are closed off
to traffic. Huge speakers are installed along the pavements.
They organize makeshift bars and stands with improvised
restaurants around BBQ s of chicken and fish. The whole country
is in party mode. The local bars stay open and dance the night
away till late.
|
|
