KARIWAK VILLAGE RESTAURANT offers a winning combination of excellent Creole-style food and friendly service.
Prix fixe and a la carte menus are available for breakfast, lunch and dinner, and because the restaurant is part of the Kariwak Village hotel, you can always grab a bite between regular meal times. The real treat is that many of Kariwak’s dishes are accented with freshly picked herbs and vegetables pulled from its garden.
Kariwak’s Friday and Saturday buffets are not to be missed, with a glorious spread of salads, a meat and fish option, two starches and a dessert for $170, which includes VAT and service charge. (Sample buffet dinner menu – Mixed Vegetable Salad, Marinated Cauliflower Salad, Baked Fish w/Dill, Lamb Chops w/Herbs, Savoury Rice, Oven-Baked Potatoes, Stewed Bhodi Beans and for dessert – Coconut Sponge Cake, Chocolate Cream Pie or Housemade Ice Cream.)
If time permits, take a quick walk around the garden to catch a glimpse of the shadon beni, chives, patchoi or lettuce that may have been used in your meal.
Cuisine – Caribbean/Creole
Serving – Breakfast (7:30am – 10:30am); Lunch (12:30pm – 2:30pm); Dinner (7:30pm – 9:30pm); Limited menu (salad & sandwiches) is available between meal times.
Features – Full service; Full bar; Outdoor seating (covered by palapa roof)
Good to Know – Lunch and dinner (Monday through Thursday & Sunday) prix fixe menus are $70 and $145 respectively exclusive of service charge & VAT; Great buffet dinner & live entertainment on Friday and Saturday evenings for $230/person inclusive of service charge & VAT (buffet is 7:30pm – 9:30pm & reservations are essential; live entertainment is 9pm-11pm); Excellent vegetarian options; Free Wi-Fi (ask waitress for password); Pick up a copy of Kariwak’s new cookbook (check it out here)!
Address/Phone – Store Bay Local Road, Crown Point, Tobago; (868) 639-8442
- “Local and healthy foods are given a gourmet twist in this casual indoor-outdoor setting at Kariwak Village resort.” Conde Nast’s Concierge.com
- “Enjoy the bounty of the Caribbean, fresh-caught, fresh-picked, and prepared to perfection.” Travel + Leisure Magazine, December 2007
- “Whatever the dish, it will be full of herbs and vegetables picked from her organic garden. Be sure to try the delicious homemade ice cream.” Fodors.com
- “The chefs prepare one of the choicest menus on the island, a four-course repast that changes nightly, based on what’s best and freshest at the market.” Frommers.com
- “Breakfast and dinner menus are set – usually with a meat, fish or vegetarian option – and everything is supremely fresh, succulently cooked and completely delicious.” Rough Guide to Trinidad & Tobago