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You can expect an abundance of vegetables, fruits, and root crops to appear on menus around the island. Dominica's economy, after all, is based on agriculture. Sweet ripe plantains, kushkush (cornmeal), yams, breadfruit, dasheen (also called taro), fresh fish, and chicken prepared at least a dozen different ways are all staples. The local drink is a spiced rum steeped with herbs such as anisette (called nanny) and pweve (lemongrass). Dominican cuisine is also famous for its use of local game, such as the manicou (a small opossum) and the agouti (a large indigenous rodent), but you'll have to be an intrepid diner to go that route. The government has banned "mountain chicken" (a euphemism for a large frog called crapaud) because a fungal disease, overhunting, and other problems have greatly reduced its numbers.
What to Wear: Most Dominicans dress nicely but practically when eating out—for dinner it's shirts and trousers for men and modest dresses for women. During the day, nice shorts are acceptable at most places; beach attire is frowned on unless you're eating on the beach.
This popular restaurant in a quaint Caribbean town house also has a shop downstairs serving a scrumptious selection of sweet and savory pastries, tarts, and cakes, which can also be ordered upstairs, along with breakfast and a Caribbean buffet for lunch. Choose to dine either in the airy dining room or on the sunny, narrow balcony perched above Roseau's colorful streets.
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