While our upscale restaurants excel in serving the world’s finest cuisines, our local dishes have deep roots in the traditions and resourcefulness of past Danish plantation workers who were once enslaved. They relied on humble ingredients, including the fish and seafood they caught, the vegetables and fruits they cultivated, and less commonly used parts of livestock. These same ingredients, combined with flavorful herbs and spices, have been skillfully transformed through generations of cooking techniques, resulting in the delectable dishes we all savor today.
