Grenada

📍 Molinière Bay, west coast (Molinière-Beauséjour Marine Protected Area)

The original underwater sculpture park, installed in 2006 by Jason deCaires Taylor — human figures on the seabed in a sheltered west-coast bay. A set of pieces sits within snorkeling depth where you can look down on them from the surface, while others lie deeper for divers, so the shallow lines are the ones to ask for.

Inside the Molinière-Beauséjour Marine Protected Area: anchoring is restricted, so the park is visited by boat with a licensed operator — verify local rules first.

📍 Molinière-Beauséjour Marine Protected Area, north-west coast

A sheltered coral bay inside the same protected area, with shallow reef along the shoreline and flat water on the leeward side. A gentle bay swim that pairs naturally with the sculpture park on the same boat day.

Protected water with restricted anchoring — go in with a licensed operator and use the moorings.

📍 Grand Anse, south-west Grenada

A long, calm, gently shelving beach on the island's sheltered south-west corner, with patches of coral and seagrass within an easy swim of the sand. The simplest way to get in the water on a Grenada trip, and the one that suits beginners best.

Water-sports craft and small boats move through the bay — swim with a marker float and watch for traffic.

📍 Off Hillsborough, Carriacou (Grenada's sister island)

A tiny sand-and-coral islet fringed by shallow reef in clear water, reached by boat from Carriacou. A classic local day out that folds a beach stop and an easy snorkel into one trip.

Reached by boat from Hillsborough or Tyrrel Bay — verify boat schedules, conditions and who is running the trip locally.

Oil down is Grenada's national one-pot: breadfruit, callaloo, salted meat or fish, dumplings and provision simmered in coconut milk with turmeric, thyme and the island's own spices until the liquid is absorbed. On a Sunday you can smell it before you find it.

Tip: It's traditionally a weekend dish — ask locally where it's being cooked rather than expecting it on a weekday menu.

On Friday nights the fishing town of Gouyave turns its streets into a grill: fresh fish and seafood cooked to order on roadside drums, with music, and a crowd that's mostly Grenadian. It's a long-running local institution rather than a staged tourist show.

Tip: Come early for the shortest queues and bring cash; it's a street event and it's busiest after dark.

Grenada grows and exports nutmeg and mace, and the market in the capital is where the island's spices, cocoa and nutmeg products are sold by the vendors who grew or made them. The nutmeg ice cream and nutmeg jam are the honest souvenirs.

Tip: Smell before you buy — the vendors let you compare nutmeg and mace, and the difference between fresh and stale spice is obvious.