Cockburn Town has only a handful of restaurants, mostly along Duke and Front Streets and behind the cruise pier. Conch is the local specialty — try it as a salad (raw, citrus-cured) or as fritters. Lobster is in season from August to March. Imported anything is expensive.
- Sandbar — beachfront on Duke Street, casual, fresh fish, generous portions. The conch chowder is the order.
- Birdcage at the Osprey Beach Hotel — the most ambitious cooking in town, Sunday-evening cookouts with live rake-and-scrape music are an institution.
- Secret Garden at the Salt Raker Inn — quiet courtyard, simple seafood, a good fallback when other places are busy.