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When visiting Harbour Island, the one item I never leave off my itinerary is a stop at Queen Conch for a meal of smoked dolphin dip (made with mahi-mahi, not the cetacean!) with toasted, garlic-buttered pita bread. This is a popular fish on local menus, but no one more artfully transforms it than the chefs at Queen Conch. This casual, harborfront restaurant also offers all the typical Bahamian favorites, but it is alcohol-free, so BYOB.

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Queen Conch

When visiting Harbour Island, the one item I never leave off my itinerary is a stop at Queen Conch for a meal of smoked dolphin dip (made with mahi-mahi, not the cetacean!) with toasted, garlic-buttered pita bread. This is a popular fish on local menus, but no one more artfully transforms it than the chefs at Queen Conch. This casual, harborfront restaurant also offers all the typical Bahamian favorites, but it is alcohol-free, so BYOB.