Jacmel has one of the best provincial food scenes in Haiti, anchored by a few standout restaurants in restored colonial houses and a layer of fritay stands and street kitchens around the market. The local style leans toward seafood — grilled lobster, conch (lambi), and snapper are reliable orders — alongside the Haitian staples of griot (twice-cooked pork), riz et pois (rice and beans), and tassot (dried, fried beef or goat).