Itacaré punches well above its weight for food. The local specialities are Bahian: fish moqueca in a clay pot with coconut milk and dendê palm oil; bobó de camarão (shrimp in a manioc and coconut purée); acarajé (deep-fried black-eyed pea fritters filled with shrimp and vatapá), sold from street stalls in the early evening.
Several international restaurants — owned by transplants from Rio, São Paulo, France, and Italy — line Rua Pedro Longo and the back streets. Expect to pay R$80-150 per head for a proper sit-down dinner with drinks. For something cheaper, the per-kilo lunches a block back from Pedro Longo are excellent value, with grilled fish, beans, salads, and fried plantain on rotation. End the evening with a caipirinha at one of the beachfront kiosks.