26 restaurants join Guyana Restaurant Week

The Tourism and Hospitality Association of Guyana (THAG) has officially launched the 19th season of Guyana Restaurant Week (GRW), with 26 restaurants participating.
The 19th edition of Guyana Restaurant Week was launched on Monday at an event held at the AC Marriott Hotel.
A total of 26 restaurants are participating in this edition, which runs from June 19 to 28.
Speaking at the launching ceremony, President of the Tourism and Hospitality Association of Guyana (THAG), Mitra Ramkumar, highlighted how this signature event supports the local economy, especially with the growing number of visitors coming to Guyana.
He outlined how participating restaurants recognize the need to adopt eco-friendly culinary practices that reduce waste, support local farmers, and protect the planet—principles aligned with International Sustainable Gastronomy Day, observed on June 18.
He stated that sustainability in everything they do as an industry is a key focus and a hallmark of THAG, and this aligns with the tourism industry and Guyana Restaurant Week.
“This year, participating restaurants are grouped into categories based on their offerings, with the lowest package available at $3000…. lunch starts at $3000 for the silver tier, $4000 for gold, and $5000 for platinum. I think that is affordable and inclusive of taxes.”
Speaking on the platinum option, he noted that patrons have several choices available.
“The platinum option, which is a three-course lunch, depending on time and preference. It gives both restaurants and patrons the ability to choose. That is why we added three different tiers. The same applies for dinner: the silver starts at $4000 or $5000, and the platinum ranges from $8000 to $10,000 depending on the restaurant. That is why I encourage you to visit Guyana Restaurant Week’s website, choose your restaurants, and see what is being offered and at what price.”
Also delivering remarks at the event was Head of the Guyana Tourism Authority, Kamrul Baksh, who emphasized the important role that restaurants and gastronomy play in the government’s vision for the Orange Economy.
He noted that Guyana’s culinary heritage is a key asset that can contribute to economic growth, cultural preservation, and tourism development. Baksh also encouraged stakeholders in the hospitality sector to participate in an upcoming consultation aimed at shaping the future of the country’s culinary industry.
The 26 participating establishments in this year’s Guyana Restaurant Week are 519G Restaurant, Aagman Indian Restaurant, AC Hotel by Marriott, Bia Bia Tex-Mex Cuisine, Bistro Café & Bar, Bistro Wine & Champagne Bar, Blue Belle Café, Cara Lodge, Caribbean Inn, Champoreau, Le Chef, The Courtyard by Marriott CJIA – Hangar Restaurant, The Flame Café, Four Points by Sheraton – Amara Social, Guyana Marriott Hotel Georgetown – Terra Mare, Hard Rock Café, Herdmanston Lodge – Sucre Restaurant, Jaxx International Grill, Nikkei Guyana, OMG! Restaurant, PF Chang, Realm Steakhouse & Skybar, RyRy’s, Swingerz, and Yugo Japanese Restaurant.