Round Hill Hotel & Villas Restaurant
Chef Martin Maginley abides by the motto "Grow what you eat and eat what you grow." Fittingly, the theme of his weekly banquet is 100 percent local food. Island-sourced items on the menu include jerk chicken and sausages with watermelon, papaya, and mango chutneys, breadfruit salad, and mashed ground provisions (boiled cassava, eddo and potatoes). The centerpiece: tender suckling pig, roasted for eight full hours in a charcoal and pimento-wood pit, then displayed on a platter covered in banana leaves.
Price: $49.95 per person, Friday nights.
Save Room for: After a slice of the suckling pig, it’s worth a stop at the grill station for the catch of the day cooked to order.