Out here, one of the things that sets this island country apart (besides the fact that it’s 650 miles from Cape Hatteras, North Carolina) is the warmth, pride and diversity of Bermudians. Its 65,000 residents are a welcoming, eclectic swirl of cultures — many of English, African, Caribbean, Portuguese and Native American descent.
Their influences are reflected in everything from customs (proper politeness like saying good morning to everyone) to food, which includes a mash-up of Creole spices and proper English dishes and Portuguese donuts.
Fruits of the Sea (& Land)
Lobster season runs from September to March, a period in which you’ll find the crustacean on nearly every menu, including Bella Vista Bar & Grill, LITT: Lost in the Triangle and Wahoo’s Bistro & Patio. Smaller than its Maine counterpart and without claws, Bermuda’s spiny lobster is known for tender, flavourful meat found mostly in the tail.On land, Bermuda’s food is equally fresh. Winter is harvest time for the island’s fruit trees – from avocados to guavas, citrus and the distinct, yellow loquats. Local preserves are a great way to take home the island’s offerings.
Browse the farmers’ market at the Bermuda Botanical Gardens on Saturdays from 8 am to 12 pm for jars of cherry and loquat chutneys and pepper jelly, a spicy-sweet versatile jam that’s great in sauces, on toast and even in craft cocktails. Fresh produce, home-baked goods, Bermuda-made gifts, spiced popcorn and seasonal soups are all on the table.
Then head to Devil’s Isle, Marée or The Cottage Café for brunch featuring season-focused menus.In winter, the roads are also lined with wild fennel, the perfect pairing for fresh fish. Surrounded by miles of ocean and coral reefs brimming with grouper, hogfish, wahoo and snapper, Bermuda is a fish lover’s dream. You’ll find a fresh catch on every daily menu. With nothing going to waste, the bones are boiled down in a classic Bermuda fish chowder enjoyed with a splash of Black Seal Rum and Outerbridge’s Original Sherry Peppers.