George Town's dining splits between the cruise-strip restaurants on Harbour Drive (expensive, decent, dominated by lunch traffic) and the quieter inland places aimed at locals and office workers. Caymanian food at its best is rooted in the sea: conch (stewed, fried as fritters, or raw in a "marinated conch" salad), turtle stew (yes, still — using farmed green turtles from the Cayman Turtle Centre), grouper, snapper, and the islands' national dish, fish rundown, where fish is slow-stewed in coconut milk with breadfruit and yams.
The places to seek out in town: Bread & Chocolate on Eastern Avenue for breakfast, Macabuca on the harbour for sundown drinks, and Da Fish Shack at the foot of Harbour Drive for an unpretentious local lunch. The high-end resort restaurants are mostly on Seven Mile Beach, a short taxi north.