Food Culture

Surrounded by water on all sides, it’s no surprise incredibly fresh sea-to-table offerings, like tuna, wahoo, and spiny lobster, are a staple on Bermudian menus. Topping the list of quintessential Bermudian dishes are fish chowder – complete with Black Seal rum and sherry peppers – and a fried fish sandwich, preferably served on raisin bread with all the fixings. In fall and winter, find freshly caught spiny lobster on the menu.

Two classic beverages were born in Bermuda – the Dark ‘n Stormy® and the Rum Swizzle. The first is a refreshing libation that layers dark rum – Gosling's Black Seal Rum, of course – atop an iced glass of ginger beer (Barritt's, made in Bermuda, is best), garnished with a wedge of lime. A sweeter option, the Rum Swizzle blends Black Seal Rum, amber rum and island fruit juices, which is finished off with a splash of falernum. 

On weekend mornings, Bermudian breakfast plates tend to be piled high with steamed or boiled salt codfish served with potatoes, a hard-boiled egg, sliced bananas and, of course, onions. Sometimes you'll find it topped with avocado slices. Fish sandwiches loaded up with Bermuda onions, lettuce, tomatoes, cheese, hot sauce and coleslaw are on the menu at popular lunch spots like Art Mel's Spicy Dicy. As for dinner, beloved seasonal favourites include spiny lobster in fall and winter and yellowfin tuna in spring and fall.

Bermuda’s warm, temperate climate and soil quality create a perfect growing environment for a range of fruits and vegetables – from loquats to those onions Bermuda is famous for. Every season has a different harvest offering its own set of flavors. In winter, find hearty greens like broccoli and hard squashes like pumpkin. In spring months, loquats and suriname cherries are on the menu. Find bay grapes and paw paw in summer dishes and harvest fresh guava, spinach and turnips in the fall.