Guyana Restaurant Week 2025: A Celebration of Flavours, Culture, and Culinary Creativity
If there’s one event that sets Guyana’s food scene alight each year, it’s Restaurant Week—a ten-day celebration that transforms Georgetown into a culinary wonderland of bold flavours, hidden talent, and decadent dishes served at unbeatable prices. From June 20–29, 2025, the city came alive as the Tourism and Hospitality Association of Guyana (THAG), in partnership with the Guyana Tourism Authority, once again rolled out the red carpet for food lovers.
This year’s Guyana Restaurant Week was more than just a promotion—it was a statement. A curated journey of three-course prix-fixe menus, daring flavours, and unforgettable dining experiences that captured the heart of Guyana’s culinary identity.
A Feast of Flavours and Innovation
Participating restaurants pulled out all the stops. Chefs delivered carefully crafted menus that combined traditional favourites with inventive twists. Some leaned into seasonal ingredients and local produce, while others experimented with bold pairings that sparked both curiosity and delight.
Each plate told a story. From appetizers that teased the palate to desserts that served as edible finales, the event showcased just how diverse and evolving Guyana’s food culture truly is.
Social Media Buzz: The “Snap & Share” Tradition
One of the highlights of Guyana Restaurant Week was the now-famous “Snap & Share” competition, which turned dining tables into photography studios. Diners flooded Instagram and Facebook with vibrant flat lays of their meals, cocktails glistening against sunset backdrops, and carefully styled desserts.
Prizes were up for grabs, but more than that, it was about the joy of sharing Guyana’s food story with the world. For visitors and locals alike, Restaurant Week became as much a digital experience as it was a dining one.
Spotlight on Chefs and Local Businesses
Restaurant Week also gave local chefs, restaurateurs, and entrepreneurs a stage to shine. For some, it was the perfect opportunity to experiment with new recipes or introduce unique culinary narratives. For others, it was a chance to connect with new audiences and build loyal customer bases.
With sponsorship from Republic Bank and Demerara Distillers Limited, the event became not just a commercial boost, but a celebration of Guyana’s growing reputation as a gastronomic destination.
The Soul of Guyanese Cuisine
Beyond the event, Guyanese food is a mirror of its people—rich, diverse, and steeped in history.
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Pepperpot, a slow-cooked meat stew, remains a festive staple in Indigenous and Afro-Guyanese households.
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Cook-up rice, the all-in-one pot of rice, beans, and meats, defines Friday nights across the country.
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Metemgee, a hearty stew of root vegetables and dumplings simmered in coconut milk, blends African and Indigenous traditions.
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Indo-Guyanese kitchens fill the air with curries, rotis, and dhal—flavours that spice up both homes and roadside stalls.
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Colonial influences still linger in garlic pork, souse, and macaroni pie, making Guyanese dining as layered as its history.
The Street Food That Stole the Show: The Egg Ball
If fine dining is Guyana’s showcase, then street food is its heartbeat. And at the centre of it all stands the legendary egg ball.
A humble yet iconic snack, the egg ball is a hard-boiled egg wrapped in seasoned mashed cassava, dusted in flour, and deep-fried to golden perfection. Served with tangy mango or tamarind sour, it’s equal parts crunchy, spicy, and satisfying.
Egg balls are more than food—they’re a cultural experience. Found at roadside stalls, sold late into the night at the Georgetown Seawall, or offered at school gates and rum shops, they embody Guyana’s street food soul. For the Guyanese diaspora, an egg ball is a taste of home wrapped in nostalgia.
Restaurant Week 2025: A Triumph of Taste
Guyana Restaurant Week 2025 proved once again why it’s one of the most anticipated events on the country’s cultural calendar. It blended refinement with authenticity, showcased emerging chefs alongside seasoned masters, and reminded everyone that Guyana’s culinary story is both global and deeply personal.
Because in Guyana, food is more than just a meal—it’s history, heritage, and heart. Whether you’re indulging in a three-course masterpiece under candlelight or biting into a steaming egg ball by the roadside, every bite tells a story worth savouring.