BASSETERRE (30TH March, 2017): The buzz for the St. Kitts-Nevis Restaurant Week 2017 has begun, with the announcement that yams will be this year’s theme ingredient. 

Now in its third year, Restaurant Week highlights the rich culinary culture of St. Kitts-Nevis.  Special menus with exquisite selected dishes, fixed price dinner menus, and lunch time specials at reduced prices, are showcased from the 19th to 30th July, 2017

Restaurants will prepare special dishes with yams, which is showcased throughout Restaurant Week.  In 2015 the theme ingredient was the local breadfruit, and in 2016 it was the local pumpkin. These ingredient are chosen to support local farmers, by raising demand for the commodities.

Minister of Tourism, The Hon. Lindsay F.P. Grant, said Restaurant Week afforded the destination the opportunity for visitors and locals to revel in a uniquely Kittitian and Nevisian experience - a love of good food, enjoyed with great friends and family.  

"Restaurant Week is indeed a celebration of our culinary culture, while at the same time promoting the sourcing of locally grown ingredients " Minister Grant said. "Whether you're looking for a local feast, such as goat water and saltfish, or five star dinning experience; St. Kitts and Nevis can satisfy your every craving.”

St. Kitts & Nevis offers a rich culinary culture, fused with island ingenuity and 'old world' traditions. Passionate chefs create cuisine that shines with fresh-off-the-boat seafood and island-grown produce while restaurateurs dream up ever more magical settings to enjoy it all. 

Restaurant Week will also host a chef cook off. Stay tuned to the local media for more information.  

St. Kitts-Nevis Restaurant Week is a Federation-wide partnership of the St. Kitts and Nevis Ministries of Tourism, Ministries of Agriculture, Tourism Authorities, Department of People's Empowerment, the Hotel and Tourism Association, and of course the many restaurants and food producers of St. Kitts and Nevis. 

Author: LK HewlettEmail: This email address is being protected from spambots. You need JavaScript enabled to view it.
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