Dominica Travel Guide

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Cuisine

For the freshest food opt for the daily special or the dish of the house. Island cooking includes Creole, Continental and American dishes so food is good and plentiful - and reasonably priced. During the week, restaurants close at about midnight but are open later at weekends. Root vegetables, such as yams and turnips, are often referred to as ‘provisions' on a menu. Local spirits, rum especially, are inexpensive. Wines (mainly French and Californian) are expensive. There is a wide choice of beers. There are no licensing hours.

National specialties:
• Tee-tee-ree (tiny freshly spawned fish).
• Lambi (conch).
• Manicou (small opossum).
• Crab backs (seasoned crab meat).
• Bello Hot Pepper Sauce (a fiery local accompaniment served with almost everything).

National drinks:
• Island fruit juices (mango, melon, pineapple or a blend).
• Rum punches, particularly coconut rum punch (made from fresh coconut milk, sugar, rum, bitters, vanilla and grenadine).
• Sea Moss (a non-alcoholic beverage made from sea moss or seaweed, with a slightly minty taste).

Tipping: A 10% service charge is applied by most hotels and some restaurants. In less tourist places, service isn't added to the bill so tipping is discretionary; 10 to 15% of the bill is the norm.

Nightlife

Dominica's after-dark revelry centers on live music joints and bars, together with a growing number of cafés and dance halls. La Robe Creole in Roseau is a favorite hangout and has nightly dance music and live bands at weekends. Popular local discos include The Warehouse, Scorpio, and Doubles International. Folklore evenings with authentic costumes and music run throughout high season - ask your hotel for tips on what's on.