Cara Hotels serves heritage on a plate for Guyana Restaurant Week

Jun 28, 2026 News

By Khadidja Ba

(Kaieteur News) – “Don’t just come to dine. Enjoy the history, culture and stay for the flavour.” This was the passionate invitation extended by Janel Hamilton-Austin, Food and Beverages Manager of Cara Hotels, during an interview with Kaieteur News. As Guyana Restaurant Week (June 19th – 28th, 2026) hits its stride, Cara Hotels stands out not merely as a participant, but as a true custodian of the tradition.

Cara Hotels

A Heritage of Hospitality

“Actually, our CEO Shaun McGrath, was once a senior official of the Tourism and Hospitality Association of Guyana (THAG) and he was the one who introduced Guyana Restaurant Week during his tenure,” Hamilton-Austin revealed proudly. “So, we have been there since the inception.”

Seeing the festival grow to a record-breaking 26 establishments this year, Cara Hotels remains unfazed by the burgeoning competition. While patrons flock to try new spots, Cara Hotels offers something that cannot be manufactured: deep-rooted heritage.

Nestled within a magnificent wooden building dating back to the 1840s, the venue breathes history. “For us, it’s not just about dining; this is history and culture,” Hamilton-Austin remarked.

Asian Bird’s Nest

Purely Guyanese, Boldly Fusion

Restaurant Week at Cara Hotels is a celebration of local food security and culinary ingenuity. The powerhouse team behind the magic consists of 12 front-of-house staff managing the restaurant and bars, alongside a 14-person powerhouse kitchen crew – all proudly Guyanese.

“Restaurant week is not just about a cheaper cost,” Hamilton-Austin emphasised. “It’s about using local produce. The majority of our menu features local ingredients, from seafood to fruits and vegetables.”

The culinary theme is a masterclass in cleaner cooking and clever fusion. For example, their dinner menu highlights dishes utilising clean stir-fry techniques paired with a comforting garden-mashed eddoes, alongside a rich crab and callaloo soup. For those exploring the Lunch Menu, the options cater to every palate, from cheese lovers to those seeking a tilapia fillet meal.

Chocolate Lava Cake

A Deconstructed Triumph

Deconstructed Beef Lasagna Soup

Sitting in the breezy restaurant, the culinary journey began with the Deconstructed Beef Lasagna Soup.

Accompanied by vibrant micro-greens and golden, glistening garlic knots, this dish is absolute comfort by the spoonful. Ground beef, tender lasagna noodles, spinach, and tomatoes simmer in a rich, herb-infused tomato broth, topped with a gooey melted cheese blend. It is a brilliant, messy, heartwarming fusion that completely reinvents a classic.

Other notable entrées gracing the event include:

Asian Bird’s Nest: Sauteed chicken strips tossed in an aromatic house sauce inside a crispy, golden potato basket
Spicy Prawn Scampi: A fiery, elegantly plated seafood delight
Rum Raisin Pork Chops: A decadent sweet-and-savory marriage

To conclude, the warm Chocolate Lava cake arrived. It was a rich chocolate masterpiece bursting with a gooey, molten core, drizzled with a house-made sour cherry syrup and served with a crunchy vanilla wafer.

While the week started quietly, momentum is building rapidly and ending on June 28th. Looking ahead, Hamilton-Austin noted that future events should align closely with local pay cycles so “everybody can experience the greatness of Restaurant Week.”

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Cara Hotels, Chocolate Lava Cake, Deconstructed Beef Lasagna Soup, Guyana Restaurant Week, Heritage

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