41
Bridgetown
The Best Restaurant in the Caribbean 2025Where Nonna’s recipes meet Caribbean abundance
On the Pass
Nakita Goddard
The Buzo difference: Everything at this buzzy spot reflects a commitment to authenticity, with a tropical twist. In the kitchen, headed up by chef Nakita Goddard, fresh pasta is rolled daily, pizza dough rises slowly for optimal flavour and traditional techniques meet Caribbean ingredients. The open kitchen concept lets diners witness the Italian cooking, from hand-stretched mozzarella to flame-kissed pizzas being slowly pulled out from the wood-fired oven.
Signature creations: While the menu changes seasonally, certain dishes have achieved legendary status. The polentina cotta al forno con gorgonzola e miele al tartufo, reimagined with truffle honey and three Italian cheeses, embodies Buzo’s approach. Mediterranean prawns meet local seafood in the Gamberoni alla Diavola, while the Ligurian meatballs feature a secret blend of meats.
More than a meal: The restaurant’s design blends Italian Old-World style with Caribbean vibrancy. A martini bar anchors the space, communal tables encourage sharing and the covered outdoor terrace offers a more intimate setting. With 120-150 seats across various dining areas, Buzo manages to feel both lively and intimate.
Recognition earned: Multiple Table Talk Food Awards line the walls, testament to Buzo’s success in being not just another Italian restaurant, but a cultural bridge between the two countries.
Island hopping: There’s a second branch of Buzo Osteria Italiana in Trinidad and Tobago’s capital city, Port of Spain.
Contact
Dining and Cooking