Eating in Chichiriviche is straightforward: grilled fish, fried fish, fish stews, the occasional plate of carne mechada. The restaurants along Avenida Zamora and the waterfront serve essentially the same menu at very similar prices — pick the one that looks busy.
Pargo (red snapper) and mero (grouper) are the catches to look for. They come whole, scorched on the skin, with patacones (twice-fried plantain), rice, and a small salad. Lunch on one of the cays — fresh fish grilled on a wood fire at a beach shack — is one of the simple pleasures of a trip out here.