Grand Cayman punches well above its size for food. George Town and the Seven Mile Beach corridor have a serious restaurant scene — upscale seafood, international cuisines, and a handful of places doing genuinely good Caribbean cooking. The quality is high; so are the prices.
Local food revolves around fish and seafood. Snapper, grouper, and mahi-mahi are the staples, typically grilled or fried. Conch fritters are the snack of choice — served at beach bars and roadside stands across the island. Turtle used to be a traditional food and is still served at some restaurants, including at the Turtle Centre, though it remains controversial.
Heavy Cake (cassava cake) is the traditional dessert, dense and sweet, made from grated cassava and coconut. It's worth trying if you find it.
The islands have a surprisingly good craft beer scene for their size. Cayman Islands Brewing Company produces lagers and ales available at most bars and restaurants. Rum punch is the default cocktail.
Outside the resort strip, you can find cheaper eats at local fish fry spots, bakeries, and the covered market in George Town. The farther you get from Seven Mile Beach, the better the value tends to be.
On the sister islands, dining options are limited — mostly resort restaurants, a handful of local spots, and little else. On Little Cayman especially, eating is largely confined to wherever you're staying.