Prices are for a main course at dinner.

Grand Cayman's restaurants satisfy every palate. There are extravagant and expensive establishments and moderately priced ethnic eateries. In general, portions tend to be quite large and prices about 20% less than in a major U.S. city. Local hangouts that serve West Indian fare offer both flavor and value.

Fish -- including grouper, snapper, tuna, wahoo, and marlin -- is served either simply baked, broiled, steamed, or Cayman style (with peppers, onions, and tomatoes). Conch, the meat of a large pink mollusk, is ubiquitous in stews and chowders and as fritters or panfried (cracked). Caribbean lobster is available but is often quite expensive, and other shellfish are in short supply in local waters. The only traditional culinary treat of the islands is turtle -- served in soup or stew or as a steak -- though fewer restaurants offer it these days.

Dining out here can be expensive, so replenish your cash reserves because some places do not accept plastic. Many restaurants add a 10%-15% service charge to the bill, so check before leaving a tip.

Alcohol can really send the bill sky-rocketing. Buy a couple of bottles at a duty free store before you leave your airport (Cayman customs limits you to two bottles per person) and enjoy a cocktail or nightcap from the comfort of your room or balcony.