There are plenty of good eating options on Antigua and, though prices are generally on the high side, there's usually something to suit most budgets. Around most of the island, hotel and restaurant menus aimed at tourists tend to offer familiar variations on Euro-American style food, shunning local specialities - a real shame, as the latter are invariably excellent and well worth trying if you get the chance.

Antiguan specialities include the fabulous ducana (a solid hunk of grated sweet potato mixed with coconut and spices and steamed in a banana leaf), pepperpot stew with salt beef, pumpkin and okra, often served with a cornmeal pudding known as fungi , various types of curry, salted codfish , and souse - cuts of pork marinated in lime juice, onions, hot and sweet peppers and spices.

During the winter season (Dec-April) it's best to make reservations at many of the places recommended - and, if you've got your heart set on a special place, arrange it a couple of days in advance if you can. As for prices , some restaurants quote their prices in EC$, others in US$, others in both. We've followed their practice, using whichever currency a particular restaurant quotes. Government tax of 8.5 percent is always added to the bill and, particularly at the pricier places, a 10 percent service charge is also automatic.

On Barbuda , restaurants are low-key places with quiet trade. If you're coming on a day-trip package your meal will normally be arranged for you, but if you're making your own arrangements give as much advance notice as you can so that they can get the ingredients in.