Flavours Of The Grill


Contact(s):


Connect:

https://www.flavoursofthegrill.online/

Trade online with:


Address:

Bois D'Orange Gros Islet

Open:

Monday: 11:00 AM – 11:30 PM
Tuesday: 11:00 AM – 11:30 PM
Wednesday: 11:00 AM – 11:30 PM
Thursday: 11:00 AM – 11:30 PM
Friday: 11:00 AM – 12:00 AM
Saturday: 11:00 AM – 12:00 AM
Sunday: Closed


Reviews

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7 months ago
Visited this restaurant at dinner time. The food was alright, but it could be better. The saltfish fritter didn't seem to have fish, in my opinion. The mains were tasty, not sure if the ratio price/ quality was fair. There was live music, quite loud it was difficult to maintain a conversation.
by Sónia Martins

4 months ago
Flavors of the Grill is in a beautiful area with a great atmosphere. The outdoor seating is especially enjoyable, and the indoor space is just as comfortable. The bar is excellent with great drinks, the food tastes very good, and the staff are friendly and welcoming. The music sets the mood perfectly, and the live performances make it a really nice place for special occasions or a fun night out.
by M Gholipour

a year ago
I went to Flavors of the Grill in November of 2024 and I can't stop thinking about it. The food was affordable, look and smelt great and delicious. We recieved a warm welcome on arrival and every need of ours were met. The ambience was chill and calm. I throughly enjoyed myself. 😊
by Reshema James

2 months ago
Great service friendly staff with live entertaitand amazing ambience inside and outside with available parking. The meal was so good the first time our group went and we kept coming back every day in the week and we like coming back when our favorite staff on duty.... They are also fun... Overall they have a verify of different menu and foods to choose from. Try it tour self
by Great Captures

3 months ago
Extraordinary meal! I had the fried fish with all the sides. Authentic Caribbean food. Good portions. Tasty. Filling! The bitter orange juice was also delicious. If love Caribbean food, you will love this.
by Stephen Phillips

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