The Crafty Traveler

The birthplace of rum. That’s all I needed to hear to put Barbados on my travel bucket list. You already know food and beverage drive my travels wherever I go, but if you want to know how a destination gets bumped to the top? Tell me you invented something. I’m a sucker for an origin story – especially when it’s a spirit as widely used and appreciated as rum. For me, Barbados finally made it to the top. For you, I’ve brought back a distilled destination guide (plus as much rum as my suitcase allowed).

I’ve been to several Caribbean islands before, but admittedly I never truly experienced them. Usually, I’d get off a plane, head straight to a resort, and keep piña coladas in hand on repeat (and to be fair, that kind of travel still hits the spot now and then). But while that provides a welcome recharge, it rarely offers an immersive experience. For Barbados, I decided to flip the script. To do it right, you’ll need a rental car (and a willingness to drive on the left while dodging potholes), along with an appetite for getting off the beaten path. Like anywhere, if you let food and drink be your GPS, you’ll leave with a deeper understanding and appreciation of the place.

If you’re after pure recharge, the island’s west coast has plenty of upscale resorts. Try The Sandpiper for an elevated beachfront stay or Cobblers Cove for a retro-chic garden vibe. But if you want a mix of local charm and strategic location, Little Arches is your spot. This ten-room, locally owned boutique hotel on the southern coast delivers warm hospitality and the perfect setup for a long weekend.

To stay on theme, your first task is stocking your hotel bar. Rum punch to the rescue. Rum punch is practically a religion here, and every place has its own recipe (not all are created equal). Lucky for you, one of the best versions is just ten minutes from the airport. Head to Cutter’s and grab the biggest bottle of VSOP punch they’ll sell you to go (you’ll thank me later). While you’re in the area, swing by Crane Beach for a preview of the beautiful spots you’ll be sipping that punch.

What isn’t really a thing here? Craft beer. Understandable as it’s not why most people come to the Caribbean. But that doesn’t stop me from seeking it out. Another ten-minute ride takes you to DreadHop Brewing. Order the Island IPA, then accept that rum and lagers will dominate your tab the rest of the trip.

One of the reasons Little Arches is such a gem is that it’s just twelve minutes from the airport. Rum punch, craft beer, and hotel check-in – all under an hour. But the location really shines on Friday nights. Normally, days of the week don’t matter much when planning a trip. Barbados is an exception. Just a short stroll away lies Oistins, a small coastal town that, during the week, is easy to pass through without notice. But on Fridays, it comes alive for the Oistins Fish Fry.

The market fills with locals and tourists alike for a night of food, music, drinks, and community. Stalls line up side by side, grilling the freshest seafood you’ll find, filling the air with smoky aromas and island energy. If you’re patient, wait out the hours-long line at Pat’s, the most famous stall. If you’d rather dive right in, Chillin ‘n Grillin dishes out seafood platters guaranteed to make you smile. Pair your meal with an ice-cold Banks Beer (you’ll be drinking plenty of these). The Oistins Fish Fry is a perfect example of how food can teach you more about a place than you ever expected. If you’re looking for an authentic Bajan experience, this is it.

The next morning, put some miles on those tires. Start with a true local breakfast: breadfruit. This starchy, nutrient-rich fruit grows across the island and doubles as a unique serving vessel at Yelluh Meat. The whole fruit is grilled until tender, halved, and turned into a bowl for fillings like salt fish, lamb stew, or salted pigtails. It makes your Chipotle bowl look like a snack.

Next up: fish cutters. A cutter is simply a sandwich on the island’s soft, slightly sweet salt bread, stuffed with everything from ham to fried flying fish. Two island icons stand out. Cuz’s Fish Stand near Carlisle Bay serves grilled fish cutters with cheese that locals swear by. Meanwhile, in Speightstown, a beachside boat-turned-kitchen called The Caboose serves theirs with egg and pairs it with what I’d argue is the best rum punch on the island. Pro tip: always add pepper sauce. While in Speightstown, grab an iced coffee at Orange Street Grocers and settle in at Little Bristol Beach Bar for drinks with a view.

For your afternoon, you’ve got options. From Speightstown, head underground on the tram tour at Harrison’s Cave, or take in ocean views at Animal Flower Cave up north. If you want drinking buddies, visit the Barbados Wildlife Reserve. Beer in hand, you’ll mingle with tortoises and green monkeys (watch your drink – they’ll go for it). Still thirsty for rum? Pay homage at Mount Gay, the world’s oldest rum distillery. With time, you can hit them all – each stop adds another layer to the island’s history and culture.

Dinner deserves a sunset backdrop. In Speightstown, Baia serves a stylish two-story take on Peruvian cuisine, while Local & Co impresses with a rare all-local menu on a breezy patio. Just down the coast, Sea Shed offers chic loungers, seafood, and music to match. But if you only have time for one sunset meal, make it La Cabane. Tucked under trees with sand beneath your feet, this “coastal chic” spot is the quintessential laid-back beach bar. Order ceviche, sip a cocktail, and let the night set in.

For your final day, start seaside at Champers, a Bajan institution perched over the water. The menu may feel a bit stuck in the ’80s, but don’t let that scare you off – the setting, service, and Champers Colada more than deliver, especially alongside the fresh catch of the day.

To close the loop, it’s time to highlight why you came: rum. The best in the world (cue the debate) is made right here at Foursquare Distillery. If you doubt it, a quick Google search will tell you about the avalanche of international awards they’ve earned. Built on a former 1700s sugar plantation and purchased by the Seale family in 1996, the operation is now run by Richard Seale, fourth-generation distiller of R.L. Seale & Co. Book the Exclusive Tour (your hotel can assist here) for an inside look at production and a tasting of their Exceptional Cask Selections, rare and unique bottlings released only when Richard deems them worthy. This is why you came.

To wind down your last hours, drive to the east coast to see Bathsheba, a rugged, windswept beach that looks nothing like the west coast – dramatic, rocky, and, in my opinion, even more stunning. On your way back south, grab courtyard cocktails and elevated appetizers at Dis Ole House, or enjoy French-Bajan fusion (with standout service) at Le Shack.

By now, you’ve looped the entire island – something few visitors do. You’ll realize rum may have brought you here, but it was only the lens. Through it, you immersed yourself in Bajan culture, food, and life. Your final step? Polish off the rest of that rum punch and start planning your next adventure to… (INSERT ORIGIN STORY HERE).