By Trina Williams
ALTHOUGH we all have the same urge to eat, our taste in food distinguishes each of us. The contrast between tourists who eat only while travelling and those whose choice of destinations is determined by the food there, is the driving force behind the development of gastronomic tourism.

Tourism is regarded as Guyana’s third largest export industry. It is an important aspect of communal and sustainable development, an essential component of rural and national development, and a source of livelihoods and opportunities never before possible.

Long gone are the days when fine dining costs “an arm and a leg.” Local attractions such as Guyana Restaurant Week are constantly making fine dining affordable, not only for Guyanese, but also for tourists. For 10 days a year, participating restaurants offer unique menus paired with wines, ideal for attracting new customers while keeping regulars coming back for much more.
Guyana Restaurant Week (GRW) is an experience to which Guyanese chefs, locals and even tourists look forward. It gives the chefs a platform to showcase their talents and patrons an opportunity to taste various delicacies.

Existing, new and emerging restaurants are all given a chance to showcase their culinary diversity at this time. Two such restaurants that shared their experiences of the recent GRW are the Heliconia Restaurant and Lounge and the Eco-Garden.

Nestled between the corners of Camp and Robb Streets lies a masterpiece for all. Entering Heliconia is an escape from the busy streets of Georgetown, the colourful and modern décor can provide anyone with a peace of mind. Apart from the beautiful art which is displayed for patrons to stare in awe, heliconians complement the establishment by hugging the walls at every corner, brightly coloured and filled with life.

Lanessa John-Forbes, a patron who was dining during the previous GRW, told this publication, that she frequently visits the establishment. What makes her keep coming back? According to her, it is the savoury food and friendly staff.

She was relishing the dessert she ordered off of their menu for GRW. The mouth-watering brownie, chocolate straws and tropical cheesecake did not disappoint, as she and her guest raved about the fresh and tropical flavours that exploded in their mouths at every bite.

Gastronomic tourism is on the rise and Heliconia will not be left behind. In an interview with this publication, Restaurant Manager and Head Chef Kennard Thomas highlighted the relationship with GRW and Heliconia and what keeps them striving for greatness.

He affirmed that the team enjoys seeing the elated reactions of the locals and tourists when they taste these cultural dishes. Moreover, he commented that tourists can experience a path filled with fusions of fresh and ethnic spices and take a break from “salt and pepper.”

Eco-Garden Reimagines Farm- To- Table Experience
The newly opened Eco-Garden is a vegetarian restaurant with a menu to please any palate. The atmosphere consists of a pleasant display of lush greenery and refreshing air, creating a picturesque ambience. Eco-Garden is the perfect ecological escape for those looking to dine while unwinding. With passion-fruit vines twirling around the fence to thyme and celery plants being grown in a garden on display, Eco- Garden is none like the others.

Owner of the Eco-Garden International Vegetarian Restaurant and proud Guyanese Dionne Graham wishes to share her love of cooking with both locals and visitors. The tragic event of losing her mother led to the creation of the business.

Dionne was obliged to step up and take on the responsibilities of motherhood at a tender age, because she was the oldest of four. She overcame this challenging situation, and by sharing her talents with the world, she made all of her supporters proud.

Dionne began sharing her culinary talents with her fellow Guyanese in 2016 from her own home. As her clientele grew, her supportive patrons encouraged her to expand Eco-Garden. Hence, the restaurant’s remote location on Mandela Avenue.

Investing in Local
Apart from the great food, the restaurant prides itself on sourcing its ingredients from a local farm. “Everything is farm to table,” said Dionne.
The COVID-19 pandemic sparked issues with supply and demand, as well as various issues with agricultural marketing for farmers. The biggest issue was farmers’ struggles in getting their produce to local consumers.

“I want to teach consumers that we can grow our own food,” Dionne said. She is aiming to showcase the local farmers’ capabilities, hence, the inclusion of Guyanese fruits and vegetables in every dish.

One of the most challenging aspects of running any business, especially for small-scale farmers, is engaging customers. Even seasoned marketers struggle to overcome these obstacles. Additionally, marketing is not cheap. To be successful, a large time and financial investment is necessary. By assisting local farms and encouraging farmers to keep planting, Eco-Garden is doing its part and more. Dionne added that GRW assisted with brand awareness and they plan to make full use of that advantage.

Dionne even goes a step further and provides the restaurant’s farmers with food trimmings from the kitchen to use as organic fertilizer. As its name suggests, the restaurant promises to lessen the impact of food waste by feeding the soil and composting.