Visitors arriving in Bermuda often come for the pink-sand beaches, but many leave talking about the food. The island's culinary traditions, shaped by centuries of maritime trade and a blend of British, Portuguese and Caribbean influences, offer travellers a taste of something genuinely distinctive.

At the top of any must-try list is the Bermuda fish sandwich, typically served on raisin bread with tartar sauce and coleslaw, a combination that surprises newcomers but wins them over quickly. The traditional codfish breakfast, a Sunday staple featuring salted cod, boiled potatoes, bananas and hard-boiled eggs, remains a point of pride for local families. Fish chowder, dark and rich with sherry peppers and a dash of black rum, is considered the island's unofficial national dish.

Those with a sweet tooth should seek out cassava pie, a dense, savoury-sweet dish traditionally served at Christmas, alongside loquat-based treats when the fruit is in season. No culinary tour is complete without sampling the island's signature drinks, the Dark 'n Stormy and the Rum Swizzle, both deeply woven into Bermuda's social culture.

Local restaurateurs say interest in authentic Bermudian cuisine has grown steadily, with more visitors asking for traditional fare rather than international menus. For travellers planning a trip, the advice from locals is simple: skip the familiar and order what the island has perfected over generations.