Anegada's culinary identity is the lobster. The island sits on the edge of Horseshoe Reef, which produces a steady supply of spiny lobster that ends up grilled at the beach restaurants along the south shore and at Loblolly Bay. The one firm rule: order your lobster before midday, or the kitchen can't arrange the catch in time for dinner. Most restaurants will remind you.
The fish is also excellent — mahi-mahi, snapper, and grouper are all caught locally. Portions are generous and prices are reasonable given the remoteness. The rum punch is strong.