JAGOS LOUNGE by Chef Glam
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Address:
Chapel Gap No.1, HoletownOpen:
Monday: Closed
Tuesday: Closed
Wednesday: Closed
Thursday: 5:30 – 9:30 PM
Friday: 5:30 – 9:30 PM
Saturday: 5:30 – 9:30 PM
Sunday: Closed
Reviews
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2 months ago
An outstanding casual experience.
Food is excellent, drinks are well crafted, and pricing is very fair. What truly sets this place apart is the hospitality. Family-run, warm, and genuinely welcoming. You feel it immediately.
One of the rare spots on the west coast that feels authentic and not manufactured for tourists. We even cancelled a fine dining reservation to return.
Highly recommended.
by A D
3 months ago
Chef Glam was absolutely incredible. The food was outstanding, the fish literally melted in my mouth. You can taste the freshness and the quality in every bite.
Without a doubt one of the best local restaurants on the island. Amazing flavors, great atmosphere, and a true taste of Barbados. Highly recommended if you want authentic local cuisine done perfectly.
I'll definitely be coming back!
by Sacha Lafond
9 months ago
So tonight we ate at the wonderful Jagos Lounge in Paynes Bay. Hidden away a short walk from the beach, Jagos is a family run restaurant with a great selection of food and an even greater selection of rum punches! We went with the catch of the day platter and some wings with the pasta salad. Wonderful flavours and served by the nicest people you could care to meet.
This is authentic, tasty Bajan food at a great price.
We will 100% be back. If you’re in the area come and check it out. The best meal we have had on our trip so far.
by Martin Larbey
5 months ago
Love this family owned place. Everything is fresh and tasty. Great portions and fun rum cocktail selection! We've been here twice in 3 nights!
by Christine
3 months ago
Lovely family run restaurant and excellent food and rum cocktails.
Fish cooked to perfection and the pork dumplings to start were very tasty, just needed more of them 😋.
A tip, book in advance or you'll certainly be disappointed.
Only open Thursday, Friday and Saturday.
Keep up the good work.
by Gary Tonge
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