Best restaurants and what to eat
Panama
Panama City sits at the crossroads of the Caribbean, the Pacific, and the historic trade routes of the isthmus, so its cuisine blends Indigenous, Spanish, Afro-Caribbean, and Asian influences. The city is especially known for seafood, tropical produce, rice-based plates, and street foods that reflect everyday urban Panamanian eating.
A prized Pacific sea bass with a clean, delicate flavor and firm white flesh, often grilled, fried, or served in ceviche. In Panama City it is a staple of restaurant and market seafood counters, pairing well with lime, onion, and crisp plantain sides.
This local snook is valued for its mild sweetness and flaky texture, making it ideal for frying or rich stews. It is a classic coastal catch in the capital, especially good with citrus, herbs, and rice.
A robust, oily fish with a fuller taste than corvina, commonly prepared roasted or in broth. In Panama City, it is appreciated as a hearty everyday fish that stands up well to bold seasoning and garlic.
Local shrimp from Panama’s Pacific and Caribbean waters are sweet, juicy, and versatile, appearing in cocktails, rice dishes, and sautéed plates. They are often finished with lime, cilantro, and a touch of chili for a bright coastal profile.
Large, meaty prawns prized for their tender bite and lightly briny flavor. In the capital they are often grilled or buttered, served as a premium seafood with tropical sides.
Octopus is cooked until tender and then dressed simply so its clean marine flavor remains front and center. It is especially popular in urban seafood bars and ceviche stands, where lemon and onion sharpen its silky texture.
Panama’s signature sugarcane spirit, smooth and clean with a light earthy sweetness. In Panama City it is typically mixed into simple highballs or cocktails and is the country’s most emblematic distilled drink.
A beloved Panamanian mix of seco and milk that drinks like a creamy, mellow cocktail with a soft sweetness. It is a familiar capital-bar order, usually served cold and easy to sip.
Panama’s best-known aged rum, with notes of caramel, vanilla, and oak from tropical maturation. In the capital it is enjoyed neat, on the rocks, or in refined rum cocktails.
A sweet, creamy rum-and-egg liqueur associated with Panamanian festivities, rich with spice and dessert-like depth. In Panama City it is often served chilled during holidays and family celebrations.
A thick, comforting corn-and-milk drink flavored with cinnamon and sometimes vanilla, with a porridge-like body. It is a cherished traditional refreshment in Panama City, especially from neighborhood vendors.
A rice-based beverage that is lightly sweet, creamy, and cooling, often scented with cinnamon. It is widely sold in the capital as a home-style drink that feels both nourishing and nostalgic.
Panama’s signature chicken soup, fragrant with culantro, root vegetables, and a savory broth. In Panama City it is prized as comfort food, often considered restorative and best enjoyed with rice.
Slow-cooked shredded beef in a tomato-and-pepper sauce, tender and deeply seasoned. In the capital it is served with rice and beans, offering a rich, home-style plate with Spanish-Caribbean roots.
A festive rice dish colored with achiote and studded with chicken, vegetables, and herbs. In Panama City it is a celebratory staple, valued for its aromatic, satisfying one-pan character.
Whole fried fish served with crisp green plantain patties, a beloved coastal pairing in the capital. The contrast of crunchy plantain and tender fish makes it one of Panama City’s most iconic meals.
A bright, citrus-cured corvina dish with onion, cilantro, and chili, served chilled and sharply refreshing. It is a cornerstone of Panama City seafood culture and a common appetizer at bars and markets.
Cassava fritters filled with seasoned beef, crisp on the outside and soft and savory inside. They are a classic Panama City snack, especially popular for breakfast or an afternoon bite.
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