Fish Pot Barbados Review: The Best Restaurant on the Island

Fish Pot is the best restaurant I have eaten in on Barbados, and after one dinner it has gone straight to number one. The cooking is a level above what the island usually serves, but it is the service that earns the score.

Quick answer: Fish Pot, at Little Good Harbour in Shermans, Saint Lucy on the northwest coast of Barbados, is in my opinion the best restaurant on the island, with Australian ownership, a three course special at 130 to 150 Barbados dollars and the most attentive service I had all trip.

• Location: Fish Pot, Little Good Harbour, Shermans, St. Lucy, Barbados BB27190, northwest coast
• Contact: +1 246 439 2406 or +1 246 439 3000
• Visited: Monday 12 October 2026, booked for half six, our farewell dinner
• Price paid: 454.55 Barbados dollars for two, around 229 US dollars, including a bottle of wine, VAT, levy and service
• Open: every day from 8am, so breakfast and lunch are both on, which I did not know when I booked
• Best for: a last night dinner, anyone bored of identical west coast menus, Australian wine drinkers
• Book ahead: yes, the room was filling at half six on a Monday, four days into the new season
• Self funded. I paid the bill, as always
• Prices correct at time of visit

They had been open four days when we walked in.

Fish Pot closes out of season for maintenance, and I had not appreciated how thorough this year's maintenance had been. Fresh paint throughout. New uniforms, which the staff were visibly pleased about. And new branding: the words Fish Pot in a hand painted brushstroke on a black board, hung in a white frame at the roadside under a string of bulbs. Simple, confident, clearly paid for rather than knocked up by somebody's cousin on a laptop. I build websites for a living, so I notice branding spend, and I am entirely here for it.

Inside it is a white tongue and groove ceiling, slow turning fans, exposed stone walls, weathered wooden floorboards, rattan bistro chairs in black and white weave, and little battery lamps on every table. The bar sits behind a mirrored window set into the stone. Pale green doors and frames, woven pendant lanterns, string lights running along the open side where the room gives out onto the dark sea. It is coastal without being themed, which is much harder than it looks.

We were seated on time, and the bill printed at 18:41, so nobody was hanging about. We did not get the best table and there are better ones nearer the water, but I am not convinced Fish Pot has a genuinely bad one. It rained heavily that evening. We were indoors and entirely unbothered.

The menu gave it away before anyone said a word.

Several Australian wines. An "Aussie" Chicken Parma sitting in the mains at 74 dollars. A dessert called "Lest We Forget" built on an Anzac biscuit. Charlie and I started speculating, then gave in and asked.

The owners are Australian, and so, we were told, is the head chef. Fish Pot is owned by Andrew Warden, who is from Perth, and the wine list leans heavily on Margaret River because that is his part of the world. His wife Patricia is Barbadian and is the one credited with how the room looks, which explains why it feels collected rather than decorated. All of that pleased me enormously, because between Australia and South Africa, the best food I have eaten in my life was in Australia, so an Australian kitchen in Barbados felt like a promising start rather than a novelty.

It also explains why this is not the same menu as everywhere else. Island restaurants work with what lands on the island, so the lists repeat, and by night eight you can predict a menu before you open it. Fish Pot had a Vegetable Pad Thai, a Wild Mushroom Ravioli, a Panko Crusted Soft Shell Crab and a Little Good Harbour Thai Curry, alongside the obligatory Flying Fish Duo. I had not seen most of it at The Cliff, at Champers or anywhere else that fortnight.

We drank the Leeuwin Estate Prelude Vineyards Chardonnay 2023 from Margaret River, 120 dollars. We had been on Chardonnay all holiday chasing that oaky vanilla and honey thing, and this delivered exactly that. Ordering the owner's hometown wine by accident and loving it is the sort of thing I would normally claim was deliberate.

Shania, our waitress, talked us through the three course special: one starter, one main, one dessert. We had skipped a proper lunch, it was our last night, so we went all in. The two specials came through on the bill at 150 and 130 dollars.

Starters. I had the Soy and Sesame Tuna Tartare (52 on the carte) with wakame, wasabi mayonnaise, sesame seeds and crispy wonton. I am still thinking about it. Lone Star did something similar a couple of years ago that I rated highly, and this beat it, mostly because the crispy wonton gave the dish the texture it needed. I did not want it to end.

Charlie had the Pan Fried Jumbo Shrimps (56) with glass noodles, pickled cucumber and a nam jim dressing. Notably not coconut shrimp, which is the default setting on this island. Clean, fresh, properly different, and all the better for the restraint.

Mains. I ordered the Char Grilled Beef Short Rib (72) with garlic cream gnocchi and parmesan breadcrumbs, and I need you to understand that I have never ordered gnocchi in my life outside an Italian restaurant, and even there it sits near the bottom of the list.

What changed my mind was a table of ten whose food all came out at once while I was walking back from the ladies. Garlic, cream, several pasta dishes, and a smell that stopped me mid step. You do not associate Barbados with pasta. On this evidence you should. The short rib fell apart, the gnocchi was rich and properly garlicky, and I was extremely pleased with myself.

Charlie had the Slow Cooked Australian Beef Cheeks (102, the most expensive main on the menu) with seeded mustard mash, charred scallion, capers and salsa verde. It melted. Neither of us had a bad mouthful all night.

Desserts. I had the Chocolaté Bayleaf Brownie (36) with cinnamon rum caramel, chocolate soil and ice cream. Proper crumb, arguably too much brownie, if that is a thing, which I do not accept that it is.

Charlie had the Pineapple Daiquiri Bread Pudding (34). We sample the bread pudding everywhere on this island, as you should, because it is one of the local specialities and somebody has to do the research. The Fish Pot version goes straight into second place behind La Cabane, which knocks Champers down to third.

This is where Fish Pot stops being a very good restaurant and becomes my number one.

Shania is the best waitress I have had on Barbados, and we had some good ones this trip. Professional without being stiff. She knew the menu properly and told us her own favourites rather than the priciest thing on it. When we admitted we had never been before she was delighted about it, and we had a good chat about how I had managed to leave it this long. Wine topped up, water topped up, and not once did I have to scan the room hunting for her. She loved her new uniform, I told her she looked great in it, and she did.

Then, partway through the mains, a man came over and introduced himself as Ian, customer relations. He wanted to check we were enjoying the evening. That was the whole interaction. He was doing it at every table.

Thirty seconds of one person's time, and we felt looked after rather than processed. Most restaurants cannot be bothered. The thing that costs nothing is always the thing nobody does, and Fish Pot does it.

Here is the whole thing, because I am not going to tell you somewhere is worth it and then go coy about the number.

• Leeuwin Estate Prelude Chardonnay: 120.00
• Three course special: 150.00
• Three course special: 130.00
• Net: 363.64
• VAT at 10 percent: 36.36
• Levy at 2.5 percent: 9.09
• Service at 12.5 percent: 45.45
• Total: 454.55 Barbados dollars, shown on the bill as 229.55 US dollars

Worth understanding how that works, because it catches people out. Menu prices at Fish Pot include VAT, so the 400 dollars of food and wine we ordered was genuinely 400 dollars. The levy and the service charge are then added on top, which took it to 454.55. Budget an extra 15 percent on whatever you add up from the menu and you will not get a surprise at the end.

On value, the special is the obvious move. Ordered from the carte, my three courses would have been 160 and Charlie's 192, so 352 between us. We paid 280. That is 72 dollars saved before the wine, and the special is not a reduced menu of leftovers, it is the actual food.

That works out at roughly 227 dollars a head all in. For this standard of cooking and this standard of service, it is the best value serious dinner I found in Barbados, and I would pay it again without the mental arithmetic I normally do on the way out.

I have worked through most of the good list here, and it is all on the site: The Cliff, Champers, Lone Star, La Cabane and Baia.

Fish Pot beat all of them. It did it on a table that was not even the good table, in heavy rain, four days after reopening, when a kitchen has every excuse to be finding its feet. That is the part I keep coming back to. There was no margin for error and there were no errors.

If you are working through my Barbados reviews and you can only justify one dinner up north, make it this one.

• Book, and book early in your trip, not on the last night like an idiot. It was busy from half six.
• Ask for a table nearer the water when you reserve. Ours was fine. Theirs was better.
• Go for lunch, or even breakfast. They open at 8am every day. We only saw Fish Pot at night and in the rain, and I still have no idea what that room looks like in daylight. It is the one thing I did not get to do.
• Take the three course special. It is cheaper than the carte and it is the same food.
• Order the gnocchi, even if, like me, you consider yourself above gnocchi.

Worth it, and then some. Fish Pot takes five out of five, my Outstanding badge, and the number one spot in Barbados, which after years of eating around this island is not a sentence I expected to write about a restaurant I had never set foot in.

It is perfect for a special occasion, a farewell dinner, or anyone who has eaten the same west coast menu four nights running and wants a kitchen with a point of view. Skip it only if you truly cannot face the drive north, and even then, have another think.

Would I go back? I am already planning lunch. What I would do differently: book it for night two instead of night fourteen, request a table by the water, and stop taking five years to act on a good recommendation.

Book a table at Fish Pot or find it on Google Maps

Dinner for two at Fish Pot came to 454.55 Barbados dollars in October 2026, around 229 US dollars. That covered two three course specials at 150 and 130 dollars, a bottle of Leeuwin Estate Chardonnay at 120 dollars, plus a 2.5 percent levy and 12.5 percent service.

Yes, book Fish Pot ahead. Our table was reserved for half six on a Monday in October, four days after the restaurant reopened following its off season maintenance closure, and the room was already filling when we sat down. Booking is online and reservations are recommended.

Fish Pot is on the northwest coast of Barbados, at Little Good Harbour in Shermans, St. Lucy, postcode BB27190. It sits far enough north that we never managed to reach it on earlier trips, which is the only reason it took me years to get there. Reservations are on +1 246 439 2406.

Fish Pot is now my number one restaurant in Barbados, ahead of both. Its menu carried dishes I had not seen at The Cliff or Champers, where island lists tend to overlap heavily. On bread pudding alone, Fish Pot takes second place behind La Cabane, which pushes Champers down into third.

Order the three course special at Fish Pot. I had the Soy and Sesame Tuna Tartare, the Char Grilled Beef Short Rib with garlic cream gnocchi, and the Chocolaté Bayleaf Brownie. Charlie had the Pan Fried Jumbo Shrimps and the Slow Cooked Australian Beef Cheeks, the most expensive main on the menu.

If you would rather hear about places before everyone else does, join The Chic List. I pay my own bills and I tell you when somewhere is not worth it, which happens considerably more often than this.