Anguillan cuisine reflects centuries of geography, trade and family tradition. Every region contributes its own signature; travelling through Anguilla means eating your way from The Valley to Island Harbour. Essential dishes to try Start with crayfish grilled with lime — a national favourite you will find on menus everywhere but done best at family-run restaurants rather than tourist traps. conch soup and johnny cakes follow closely; ask locals for their favourite spot and expect small, unmarked doors. For a heartier meal try pigeon peas and rice, typically served with fresh bread and pickled vegetables. Sweet finish comes with saltfish patties — every region argues over the definitive version. Drink pairings rum punch with Anguilla rum is the traditional drink to accompany a Anguillan meal. It appears at every celebration and family lunch. Ask restaurant hosts for the local variety; you may be offered a house recipe with generations of history. Where to eat The best Anguillan meals rarely happen in tourist-strip restaurants. Head to residential neighbourhoods, family-run tavernas and market halls. In The Valley look for places with lunchtime queues of locals — a reliable signal of authentic food. In Sandy Ground and Meads Bay, small towns of the interior deliver the most memorable dishes at a fraction of city prices. Farmers' markets and food halls are worth a morning of exploration. You will taste sauces, cheeses, olive oils and preserves that never leave the region. Practical tips Meal times can start later than northern European habits — many restaurants only fill after 20:00. Learn a few phrases of Anguillan to order comfortably. Water is generally safe to drink in cities but bottled water is preferred by most visitors in rural areas. Explore our full list of verified restaurants across Anguilla on anguillaforall.com — filtered by region, cuisine style and price.