Hopkins has better food than its size would suggest, mostly because Garifuna cooking is genuinely excellent and a few family-run spots have been doing it well for years. The dish to eat is hudut — fish poached in a rich coconut milk broth with mashed plantain (called fufu) on the side. It is slow food, made in big pots, and worth planning around. Sere is a similar coconut-based fish soup, thinner and brothier. Both are served at family restaurants along the main road running through the village.
Beyond the traditional Garifuna dishes, fresh ceviche is everywhere — lime-cured fish or conch with habanero — and grilled fish is straightforward and good. Rice and beans cooked in coconut milk is the standard side. Most of the restaurants are small, cash-only, and close early. The best strategy is to walk the main road in the afternoon, see what's open and what smells good, and eat early.