Brac serves up World Class Cuisine

By Stuart Wilson

With over 200 restaurants and over 135 nationalities, the Cayman Islands are often referred to as the ‘Culinary Capital of the Caribbean’, and during Restaurant Month each year the reason for this distinction is proudly on display for all to see and enjoy. However, this year a special addition made the occasion all the more special.

Cayman Brac was featured for the first time ever as part of the Restaurant Month, with several establishments on the Sister Islands putting popular dishes on their menus on display and showcasing their magnificent chefs.

A contingent of journalists from the media in Grand Cayman, accompanied by representatives  from the Cayman Islands Tourism Association (CITA) made the small trek over to Cayman Brac on Thursday, 23rd October for what would be and eye-opening and mouth-watering experience that not only tantalized the senses but also awakened curiosity about the hidden culinary gems in Cayman Brac.

CITA Treasurer Marcus Mueri, hosted the trip and explained why it was so important to include Cayman Brac and what it meant in the grand scheme of things to feature the Sister Island/s in these types of events.

“It’s huge to have the Brac included this year. Cayman Brac deserves all the ‘TLC’ and deserves to be highlighted. It is much more than just the Bluff. A lot is happening here and this is a great development.

“There is a lot more to do than folks know and there is amazing food, especially the local dishes because the residents of the Brac are serious about their local dishes and the way they taste so it has to be good,” said Mr. Mueri.

Upon arriving in Cayman Brac the team of journalists and CITA representatives made their way to Le Soleil d’Or: A Caribbean Farm Inn, where they were greeted by the hotel’s Manager, Mr.  Amar Thottathil, who directed the group to an obscure staircase carved from rock on the bluff.

After a brisk climb, it was time to board a golf cart for a tour of the Mediterranean themed farm grounds where much of the hotel’s produce is grown.

Everything from a special breed of chickens to pomegranate, limes, herbs of all varieties and a host of other delicious delicacies are procured and processed right on the grounds of the hotel, which many in the group agreed was one of Cayman Brac’s best kept secrets.

‘I had no idea this place was here,’ was the most common refrain shared in chorus among the visiting journalists, who also learned that the food grown at Le Soleil d’Or: A Caribbean Farm was sold at the local market every Monday.

As such, the hotel not only serves its guests with the freshest organic produce available on the Island but also the residents who live there.

Next, it was time to dine in the hotel’s kitchen where guests were met by the head chef who explained what the tasting would consist of and shared several dishes with the assistance of staff.

From a delightful avocado smash to decadent pastries and egg in tomato sauce, it was a phenomenal gastronomical experience.

The next stop on the journey was the popular Alexander Hotel, where Chef Errol Buckmon served up a spectacular display of culinary artistry with his shrimp wrapped in bacon, entitled: ‘Cayman Kisses’.

Other dishes prepared by the amazing kitchen staff at the Alexaner Hotel included a zesty chicken dish, as well as fish infused with vegetables, lemon and macaroni and cheese.

Manager of the Alexander Hotel, Mr. Donavon Lumby noted that it was a pleasure to be able to showcase the hotel’s spectacular cuisine and thanked the team from Grand Cayman along with CITA for taking the time to highlight Cayman Brac and its extraordinary dining offerings and options.

It was then on to the Reef Resort where our group was met by Chef Costa and Reef Resort Manager Caz Brazington, who shared the motto used to describe the resort: ‘Eat, Sleep, Dive, Repeat’.

She said the Reef Resort was a family owned resort with a highly knit staff, who cared deeply about the service they provide.

It certainly shows!

With a great atmosphere, amazing food options and lots to do on the Site, there is no surprise why return guest numbers are so high at The Reef.

Items from the menu were paired with creative twists from Chef Costa, who spared nothing in his magnificent expression of artistry.

From amazingly prepared soups with hints of ginger and pumpkin to a liquorish  chocolate cake to die for, it was a superbly presented spread that captivated all who were privileged to enjoy.

The last stop on the journey was the Star Island Restaurant, where the group was treated to local dishes including turtle, conch and roast beef, among other dishes paired with staples such as rice and beans and plantain.

This last stop was well worth the wait and though most of the visiting journalists stomachs were stuffed by then, they still made space for what was referred to by some as ‘heaven on a plate’.

Mr. Mueri was indeed correct when he pointed out that Cayman Brac knows how to do a local dish just right.

This was nothing short of breathtaking and even more reason to return to the Brac as soon as possible.

After all was said and done, it was more than evident that the Brac packs a punch that is way above its weight and should be on everyone’s radar as one of the Cayman Islands’ best kept secrets when it comes to cuisine.

Currently Cayman Brac has its own Tourism Association (The Sister Islands Tourism Association/SITA) and there is no doubt that more restaurants from the Sister Islands will be singing up to take part in the Restaurant Month in the future.

During the lock-downs of Covid-19, the Brac was referred to as the ‘Cayman’s Miami’, as many persons explored the Sister Islands during that time.

This trip was a reminder that the Brac is still an untapped repository of culture and cuisine that ranks among the best within the Culinary Capital of the Caribbean that is the Cayman Islands.

This year marks the first year that CITA was able to have all of its calendar events in some time and with the inclusion of Cayman Brac for the first time during Restaurant Month, representatives from the organization said 2025 has been a banner year.