St. Kitts and Nevis Restaurant Week 2026 is inviting diners to think differently this year

You do not get one ingredient. You get two.

Chefs across the islands will design their Restaurant Week menus around a paired concept. One vegetable. One fruit. Each restaurant will interpret the combination in its own way, creating dishes that reflect local agriculture and Caribbean flavor.

The vegetable options for 2026 are carrot, butternut squash, and green banana.
The fruit options are soursop, passionfruit, and sorrel.

Carrot and butternut squash open the door for soups, roasted plates, and desserts. Green banana connects to traditional island staples. Soursop and passionfruit bring bright acidity. Sorrel delivers bold color and depth that fits both sweet and savory creations.

For visitors arriving by cruise or staying alongside at Port Zante Marina, Restaurant Week offers a perfect way to experience authentic local cuisine just steps from the waterfront. Yachts docked at the marina, overnight cruise guests, and visitors exploring Basseterre will have easy access to participating restaurants throughout St. Kitts and Nevis.

Restaurant Week continues to link tourism, local farmers, and the culinary community. The dual ingredient concept adds anticipation before the first plate is served.

July 16 to 26.
Two ingredients.
One choice.

Which combination are you choosing? Cast your vote in the comments https://www.facebook.com/share/p/1GQWnWCrjE/