Fabulous 100

Fish Pot @ Little Good Harbour

Dining at the Fish Pot restaurant at Little Good Harbour is a reason in itself to visit Barbados.

This unusual restaurant is part of a converted fort and sits directly on the beach at Sherman’s and the open terrace dining area looks out to the ocean beyond.

For starters, the enticing menu includes baby clams in Creole sauce and lobster ravioli with Jim Beam butter sauce. Fish market is a mere 10 minute walk away, the entrees offer tempting dishes from the sea, such as oven-roasted sea bass, grilled swordfish, jumbo shrimp, pan-fried lobster and scallops served on buttered fettuccine. The Fish Pot restaurant offers a truly gourmet dining experience in delightful surroundings.

Set in the small eighteenth-century fort at the water’s edge. the restaurant is airy and informal. The chef takes a purist’s approach to cooking, and shuns stuffing, rolling, or otherwise playing with the food. He uses the freshest ingredients–flying them in if necessary–and pumps up the flavour with local seasonings. The result includes a pan-fried mahi-mahi so delicately flavoured that it’s sublime, and a lamb shank worthy of Henry VIII, with a dark, bold, and fragrant bite. Also noteworthy are the grilled lobster medallions and hash browns, drizzled with a mild spinach pesto, and gazpacho.

Just minutes north of the port of St. Charles, this restaurant lies in a little fishing community called Sherman’s. The restaurant is in a family-run oceanfront hotel but is so special that even no guests should visit. The complex was constructed on the site of a 17th-century fort that later was used to store sugar. The food is intensely flavoured and produced with finesse. The appetizers are among the most imaginative on the coast, everything from Canadian scallops seared with chutney spices and cilantro oil to baked king prawns with a garnish of tomato. Other delights include cracker-crusted tuna, grilled swordfish, and a seafood platter for two, and braised lamb shanks.

Cuisine: Seafood, International

Daily 8:30-10am, noon-3pm, and 6:30-9pm