Saint Vincent & the Grenadines

Thirty-two islands and cays scatter southward from volcanic Saint Vincent toward Grenada, creating one of the Caribbean's most idyllic sailing grounds. The Grenadines—names that evoke exclusive refuge: Mustique, Bequia, Canouan, the Tobago Cays—offer what larger Caribbean destinations have surrendered to cruise ship crowds: genuine seclusion, turquoise anchorages, and beaches where footprints might be yours alone.

This is not a destination for casual tourists seeking easy access and packaged convenience. No direct flights connect to the United States. Accommodations range from backpacker-accessible to billionaire-exclusive with limited middle ground. The main island, Saint Vincent, attracts far fewer visitors than its glamorous Grenadine satellites.

But for sailors, for seekers of authentic Caribbean life, for those willing to trade convenience for character, this nation rewards every navigational effort.

The Grenadines exist for sailing. The island chain provides ideal conditions: consistent trade winds, protected anchorages, short passages between islands, and scenery that makes every leg beautiful. Bareboat charters (for experienced sailors) and crewed charters operate from Saint Vincent, Bequia, and Union Island bases.

Charter Costs

Saint Vincent and the Grenadines stretches across 32 islands and cays in the southern Caribbean, with a cuisine shaped by Carib indigenous heritage, African traditions, and the arrowroot that made the islands famous. Vincentian food is hearty, home-cooked fare—roasted breadfruit, one-pot stews, and fish from waters so clear you can see the bottom.

Roasted Breadfruit with Saltfish

National Breakfast

The national dish of Saint Vincent—fire-roasted breadfruit served with sautéed saltfish, tomatoes, and peppers. Saturday morning throughout the islands begins with this combination, often cooked over an outdoor fire.

Ingredients: 1 ripe breadfruit, 250g salt cod, 2 tomatoes, chopped, 1 onion, sliced, 1 bell pepper, sliced, 3 cloves garlic, minced, 2 green onions, chopped, 1 scotch bonnet, seeded and minced, 3 tbsp coconut oil, Fresh thyme, Black pepper.

Preparation: Soak salt cod overnight, changing water twice. Drain, place in pot with fresh water, boil 20 minutes. Drain, cool, flake into large pieces, removing bones and skin. Roast whole breadfruit directly over gas flame or on grill, turning frequently until skin is completely blackened and flesh gives when pressed—about 45 minutes. This char is essential for authentic flavor. Let rest 10 minutes, then peel while still warm, removing core, cut flesh into wedges. Heat coconut oil in large pan. Sauté onion and bell pepper until soft. Add garlic, cook 1 minute. Add tomatoes, thyme, and scotch bonnet, cook until tomatoes break down. Add flaked saltfish, toss gently to combine and heat through. Season with black pepper—salt rarely needed. Serve saltfish alongside breadfruit wedges, with avocado if available.

💡 The breadfruit must be ripe—firm enough to hold shape but with slight give when pressed.

Callaloo Soup

Greens and Coconut Soup

A rich, creamy soup of dasheen leaves simmered with coconut, okra, and crab—the quintessential Vincentian comfort food. Every family has their version, passed down through generations.

Ingredients: 300g dasheen leaves (or spinach), 200g crab meat, 6 okra, sliced, 200ml coconut milk, 500ml water or stock, 1 onion, chopped, 4 cloves garlic, minced, 2 sprigs fresh thyme, 1 scotch bonnet, whole, 2 tbsp butter, Salt and pepper.

Preparation: Wash dasheen leaves thoroughly, remove tough stems, chop roughly. Melt butter in large pot, cook onion until soft. Add garlic, cook 1 minute. Add water, coconut milk, thyme, and whole scotch bonnet. Bring to simmer. Add dasheen leaves, cook 15 minutes until wilted and tender. Add okra, cook 10 minutes more until okra is soft but not slimy. Add crab meat, simmer 5 minutes to heat through. Remove scotch bonnet and thyme stems. Use immersion blender, partially blend—soup should be thick but still have texture. Season with salt and pepper. Serve hot in deep bowls. Some cooks add dumplings made from flour and water, cooked directly in the soup.

💡 Fresh dasheen leaves contain calcium oxalate—always cook thoroughly, never eat raw.

Arrowroot Pudding

Island Custard

Saint Vincent produces most of the world's arrowroot, and this silky pudding showcases the starch that made the islands' fortune. Lighter and more delicate than cornstarch pudding, with a unique clean flavor.

Ingredients: 40g arrowroot powder, 400ml whole milk, 80g sugar, 2 egg yolks, 1 tsp vanilla extract, ¼ tsp nutmeg, Pinch salt, 1 tbsp butter, Ground cinnamon for garnish.

Preparation: Whisk arrowroot with 100ml of the cold milk until completely smooth—no lumps should remain. Heat remaining milk with sugar and salt until steaming but not boiling. Whisk egg yolks in bowl. Slowly pour hot milk into yolks while whisking constantly to temper. Return to saucepan over medium-low heat. Whisk in arrowroot mixture. Stir constantly as pudding thickens—arrowroot thickens quickly and at lower temperature than cornstarch. When pudding coats back of spoon thickly, remove from heat. Stir in butter, vanilla, and nutmeg. Pour into serving dishes. Press plastic wrap directly onto surface to prevent skin. Chill at least 2 hours. Dust with cinnamon before serving.

💡 Don't overcook—arrowroot can thin out if heated too long after thickening.

Getting There

No direct service from North America. Most visitors connect through Barbados (BGI), Saint Lucia (UVF), or other Caribbean hubs. Regional carriers (LIAT, Caribbean Airlines, SVG Air) connect the dots.

Best Time to Visit

December-May offers driest conditions and peak season prices. Hurricane season runs June-November with September-October highest risk.

The Grenadines span the economic spectrum from budget backpacker to billionaire retreat:

Mustique ultra-luxury: Villas range $10,000-100,000 weekly. The Cotton House hotel starts around $700 nightly.