The Ultimate Bermuda Food Guide

Bermuda’s cuisine is as colorful and rich as its turquoise seas. Inspired by arrivals from as early as the 17th century — British and Portuguese settlers, Caribbean neighbors, West African heritage — the island’s culinary traditions tell the story of centuries of migration, trade and cultural exchange. From ocean-fresh seafood and soul-soothing codfish breakfasts to sweet rum cakes and signature cocktails, this is an island where food tells a story — and asks you to linger for another bite.

Here’s a delicious rundown on what to eat, sip, and savor in Bermuda.

By: Sarah Buckley, TravelAnne Staff Writer

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Spiny Lobster (September–March)

If you’re fortunate enough to visit Bermuda between September and March, don’t skip the island’s spiny lobster. Like Maine lobsters, these clawless crustaceans keep their meat in the tail, so they’re easier to eat — no cracking tools needed.

The flavor isn’t quite so sweet as it is mild, and chefs tend to elevate the meat with savory sauces, breadcrumbs or fish stock. Some even crown it with curried shrimp or fold it into tacos and soups. Places to go for a spiny lobster dinner include Lobster Pot and Boat House & Bar in Hamilton and Wahoo’s Bistro & Patio in St. George’s.

The Traditional Codfish Breakfast

Sunday mornings in Bermuda start the same way for many residents: with codfish breakfast. The island staple is made with salted codfish, cooked potatoes, banana, a hard-boiled egg and slices of avocado, sometimes accompanied by onions sautéed in butter or a tomato stew sauce. It’s savory, somewhat sweet and very much a part of the island’s history.

Salted cod came via Bermuda’s Atlantic salt trade, and the dish became a staple for its cost and shelf life. As Portuguese flavors and Caribbean influences layered onto the plate over the years, it became a beloved island tradition.

Fish Chowder with a Ki

Fish chowder from Bermuda is more than the island’s comfort food — it’s a national treasure. Recipes differ from family to family, but two ingredients are sacrosanct: Goslings Black Seal Rum and Outerbridge’s Original Sherry Peppers Sauce.

It’s a smoky, spicy, reddish-brown broth, brimming with fish, onions, tomatoes, potatoes and island herbs. Some purists demand that you use grouper heads for that gelatin-packed base, and others prefer fillets of cod or haddock.

Where to slurp down a steaming bowl: Harry’s Restaurant and Bar and Lobster Pot in Hamilton; Wahoo’s Bistro in St. George’s.

Codfish Cakes

Golden and crispy on the outside, tender on the inside, codfish cakes are a must-try. These golden fritters mix salted cod with mashed potatoes, thyme, onions and, sometimes, bacon. They’re often served with mayonnaise, hot sauce, or as part of a sandwich.

Recommended by locals include Art Mel’s Spicy Dicy, Generosa’s Cuisine and, again, Lobster Pot for this lunchtime classic.

Black Rum Cake

Rich, dark, and moist, Bermuda’s black rum cake is the island’s unofficial dessert. Born of naval tradition — sailors would soak their hardtack in rum — this contemporary version is baked into a Bundt pan, with a batter and glaze spiked with rum.

The secret ingredient? Goslings Black Seal Rum, naturally.

You’ll find delicious varieties at local grocery stores or pick up a specialty cake from The Bermuda Rum Cake Company at the Royal Naval Dockyard, where chocolate and fruit-swizzle versions are available.

Fresh Catch of the Day

On an island bordered by clear waters, seafood is never a bad idea. Grilled, pan-fried or tucked into tacos, Bermuda’s local fish — such as mahi mahi, wahoo, rockfish and seasonal yellowfin tuna — never disappoint.

For lunch or dinner, check out Harbourfront in Pembroke or Lost in the Triangle in Warwick. Wholesome, fresh, and always beautifully presented.

The Fish Sandwich

A bona fide Bermudian comfort food, the island’s fish sandwich includes deep-fried snapper, wahoo, or grouper laced between thick slabs of raisin bread. Toss on coleslaw, tartar sauce, or hot sauce, and you’ve got a meal that checks all the boxes: sweet, savory, crunchy, and satisfying.

Dark ‘n’ Stormy

No good island story should be told without a drink, and the drink of Bermuda is the Dark ‘n’ Stormy. A powerful combination of Goslings Black Seal Rum and ginger beer over ice, it’s as bold as it is refreshing.

Legend has it that a sailor once remarked the drink resembled “a cloud only a fool or a dead man would sail under.” Now that’s cocktail poetry right there. (Note: The Gosling Brothers trademarked the name in 1991, so technically the only true Dark ‘n’ Stormy is one made with its rum.)

Rum Swizzle

If Bermuda’s best-known drink is the Dark ‘n’ Stormy, its most beloved is the Rum Swizzle. This fruity, punchy cocktail dates from the 1700s and is sometimes referred to as Bermuda’s national drink.

Prepared with Goslings Black Seal and Gold rums, along with orange, pineapple, and lime juice, falernum, and bitters, it’s usually stirred with a swizzle stick — an actual branch from the Caribbean swizzle stick tree. Drink it at The Swizzle Inn, where the drink was supposedly perfected.

Hoppin’ John

Business traditions around New Year’s Day — when, in many cultures, some type of food is eaten to bring good fortune — include Hoppin’ John, a savory mixture of black-eyed peas, rice and pork (or collard greens). Its origins are Southern American and West African, but it has migrated into the kitchens of Bermuda through historical ties and migration.

Malasadas

Bermuda’s version of donuts, malasadas — fried balls of dough, rolled in sugar but without the hole in the middle — were brought to the island by Portuguese immigrants in the 1800s. These sweets are particularly popular during Shrove Tuesday, but you can find them year-round at local spots like Café Acoreano in Hamilton.

A Culinary Adventure Awaits

Whether you’re sharing a rum-soaked dessert, digging into a Sunday codfish breakfast, or clinking a swizzle at sundown, every bite and sip is a taste of Bermuda history.

So just try, travel with your taste. Because in Bermuda, the best memories are made with salt in the air, a plateful of fresh seafood in front of you, and a good drink in hand.