Most of the better restaurants are in the hotels, but many local spots have excellent food (generally a combination of Caribbean and Continental cuisine but usually more spicy and flavorful than either). West Indian dishes include pepper pot, a spicy, thick stew; fungee, a cornmeal and okra pudding; goat water (hot goat stew); and ducana, another pudding, made of grated sweet potatoes, raisins, coconut, sugar and spices and boiled in a banana leaf. Antigua also has excellent seafood restaurants that specialize in red snapper and spiny Caribbean lobster (sometimes called langouste).

Try local fruits and vegetables, including pawpaw (papaya), christophine (a large boiled squash), breadfruit (which is cooked and served as a vegetable), black pineapple (it's smaller and sweeter than Hawaiian pineapple) and green fig (unripe banana, which must be cooked before eating). U.S. fast-food chains have infiltrated—Kentucky Fried Chicken, in particular, is well-represented in St. John's. But if you'd rather try some West Indian fast food, pick up a roti, a mixture of curried vegetables and sometimes chicken, wrapped in a type of flatbread. The local Sunshine ice cream is also delicious and available in most grocery stores. There is also locally made yogurt, in a variety of types, and different types of cheese. The Yao products can be found in most major supermarkets.

On Barbuda, the choices are limited: Expensive restaurants can be found in the island's upscale resorts, or you can choose from four more moderately priced eateries that are independent of the hotels.

In general, breakfast is served in the early morning, about 7-8 am. Lunch is often the largest meal of the day, usually eaten around noon. Dinners, the most formal meal of the day, tend to be lighter and are usually served 7-9 pm. On Sunday, locals often eat one large afternoon meal that serves as both lunch and dinner.