Page 957 - Visitor Guides
P. 957

Taxis
 For travelers without a restricting budget taxis can double as a perfect island tour. Saint Lucian
 drivers are fully trained and licensed guides. Drivers take special courses and provide friendly
 local knowledge en route. Many people brag about their drivers long after vacation’s end, a
 good driver can make your vacation. Hotels can arrange a taxi or taxis can be hailed at taxi
 stands or phoned.
 Cabs are distinguished by the red license beginning with “TX”. Minibuses can be reserved for
 larger groups.



 Taxi Fares
 Fares are flat rate rather than per mile/minute.
 Castries to Gros Islet: EC$62/US$25
 Castries to Soufriere: EC$175/US$70  Saint Lucian Cuisine
 Castries to Vieux Fort: EC$150/US$60
 Castries to Anse la Raye: EC$75/US$30  Saint Lucia’s cuisine mingles French,  West
 Rodney Bay to Gros Islet town: EC$25/US$10  Indian and Creole flavors, a tasty influence of
 Rodney Bay to Pigeon Island: EC$25/US$10  a turbulent history. Local fare includes lots of
               spices, vegetables, fruits and seafood; often
 (Taxi fares provided by the National Association, May 2008)  grown and harvested locally.  Pepper pot stew,
               callaloo, and fried jackfish are popular items.
               Saint Lucia’s National Dish is Green Figs and
               Saltfish.

               Shellfish and fish are daily fare, as well as
               vegetables like cassava, dasheen (taro), and
               sweet potatoes. Local fruits include coconuts,
               bananas, mangoes, papayas, pineapples, guavas,
               passion fruit, and soursop. For the freshest
               ingredients visit one of the main towns on market
               day (Saturday).

               Piton Beer and Bounty Rum are brewed locally.
               Piton is medium ale baring the Piton Mountains
               on its label. Bounty Rum proudly poses as “The
               Spirit of Saint Lucia”. Rum punch, a flavorable
               combination of fruit juices and rum, can be found
               most anywhere tourists abound.

               Countless restaurants, quality ingredients and
               trained chefs guarantee everyone will have their fill.
               From local Creole to American flavors, from French
               to Italian, with plenty of Caribbean and seafood in
               between the only lacking option is going hungry.





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