The cuisine of St. Maarten is as interesting as the island itself. It is based on a mixture of European, Creole and Caribbean traditions, and its basis is seafood, which abounds in the surrounding waters. Thus, the most popular and common dishes here are made of lobsters, shrimps, lobsters, various shells, sea fish and seaweed. The most interesting treats of local cooks are charcoal-grilled lucian, boiled shrimp with herbs, fish and coconut soup sopi di piska, fish meatballs croqueshi, wine soup sopi di binja and roasted whole wahoo.
Among meat dishes the most common are pasteshis pies, stewed lamb cabrito-stoba, meatloaf ajakas, cactus and fish soup hobi-duchi, spicy steak with lemon. Fresh vegetables, green beans, boiled rice and various sauces are most often offered as a side dish.
Local desserts are also interesting, such as johnny-cake, pan-bati cakes, potato pudding pudin di potato, caramel kesio and kokada candies. Drink all these treats with tea and freshly squeezed juices. When it comes to alcohol, all kinds of local and imported drinks are available. The island also produces such first-class beers as Heineken, Balashi and Amstel. However, the main local drink is Guavaberry liqueur, which is made from Caribbean rum, sugar and rare berries that only ripen in August.
Oddly enough, the best restaurants on the island are not in Marigot or Philipsburg, but in the small town of Grand Caz, which is recognized as the gastronomic capital of St. Maarten. It is here that the best restaurants of St. Maarten are located, offering exquisite French cuisine and the best French wines.