In general, it is wise to order the specialty of the house or of the day to ensure freshness. Island cooking includes Creole, Continental and American dishes. Food prices on Dominica are usually reasonable. Restaurants close at about midnight weekdays but are open later at weekends. Root vegetables, such as yams and turnips, are often referred to as ‘provisions’ on a menu. Local spirits, rum especially, are inexpensive. Wines (mainly French and Californian) are expensive. There is a wide choice of beers. There are no licensing hours.
National specialties: •
Tee-tee-ree (tiny freshly spawned
fish).
•
Lambi (conch).
•
Agouti (a rodent).
• Manicou (small opossum).
• Crab backs (seasoned crab meat).
• Bello Hot Pepper Sauce is made locally and served everywhere with almost everything.
National drinks:• Island fruit juices are excellent.
• Rum punches, particularly coconut rum punch (made from fresh coconut milk, sugar, rum, bitters, vanilla and grenadine).
• Sea Moss is a non-alcoholic beverage made from sea moss or seaweed, with a slightly minty taste.
Tipping: A 10 per cent service charge is added by most hotels and some restaurants. Other less tourist places do not add service to the bill and tipping is discretionary; 10 to 15 per cent of the bill is acceptable. Taxi rates are set by law and therefore taxi drivers do not expect tips.
NightlifeSome hotel lounges stay open until 2300 and there is music at weekends at several hotels. A favorite haunt in Roseau,
La Robe Creole, has dance music nightly with live bands at weekends. Popular local discos include
The Warehouse,
Scorpio and
Doubles International. There are often folklore evenings with authentic costumes and music. Hotel staff will generally be able to advise visitors as to the best places.
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