Bermudian food is a blend of British, West African, Portuguese, and Caribbean influences, held together by an abundance of fresh fish and shellfish. The cuisine is more interesting than a small British territory might lead you to expect.
Fish chowder is the national dish. Rich, dark, and deeply flavoured — built on fish stock, tomatoes, and vegetables, then finished with black rum and sherry peppers at the table. Every restaurant has a version; quality varies. Seek out the places where locals eat.
The fish sandwich is the island's great casual food. Wahoo, snapper, or rockfish — seasoned, floured, and deep-fried — piled onto toasted raisin bread with coleslaw, tartar sauce, hot sauce, and fried onions. The raisin bread sounds unlikely and tastes right. Art Mel's Spicy Dicy in Hamilton is one of the most recommended spots for this.
Codfish breakfast is the traditional Sunday meal: salt cod boiled and served with potatoes, onions, hard-boiled eggs, tomatoes, and a drizzle of olive oil. It is an institution, and several Hamilton restaurants serve it on Sunday mornings.
Spiny lobster is in season from September to March and is genuinely excellent. Outside that window, skip it.
Cassava pie is served at Christmas — a layered savoury-sweet pie of chicken or pork with cassava paste, eggs, and brandy. You are unlikely to encounter it unless someone invites you to a local table in December.
Bermuda is not a budget food destination. Restaurant meals are expensive by any standard; even a casual lunch will add up quickly. The fish sandwich from a takeaway counter is the best value on the island.