Flying Fish GastroBar

The story

Flying Fish GastroBar: Waterside Seafood & Award-Winning Wines in Lucaya, Bahamas

Comfort, Quality, Community

Flying Fish GastroBar sits on the water at 1 Sea Horse Road in Lucaya, a short drive from the Grand Bahama airport. What began as a dream for husband-and-wife team Chef Tim Tibbitts and Sommelier Rebecca Tibbitts has become a destination for thoughtful, sustainable seafood and warm Bahamian hospitality. The restaurant’s philosophy is built on three pillars: comfort, quality, and community — and it shows in every detail, from the custom-designed English cutlery to the Austrian Riedel stemware.

The People Behind the Kitchen

Chef Tim Tibbitts was born in Nassau and raised in Toronto, where the city’s ethnic diversity shaped his cooking. After training at George Brown College’s School of Culinary Arts and working under mentor Roger Genoe, he refined a style rooted in great technique and respect for ingredients. Back in the Bahamas, he opened Flying Fish in February 2012 with his wife, Rebecca. The restaurant is the only one in the country using modernist techniques to explore Caribbean flavors — and it has earned Chef Tim a spot in Caribbean Journal’s Top 25 Chefs.

Rebecca Tibbitts is the Bahamas’ only female certified sommelier and the only sommelier on Grand Bahama Island. Her wine program is deeply personal: she and Tim run their own importing company, Sea Gate Wines, and the list features extensive selections from Spain, Austria, and beyond — 75% under $60. Her ability to pair wine with Chef Tim’s food has made the beverage program a defining part of the Flying Fish experience, and it earned the restaurant a Wine Spectator Best of Award of Excellence in 2024.

What’s on the Plate & in the Glass

Flying Fish focuses on local seafood and indigenous ingredients, prepared fresh daily — nothing comes from a can or a box. The menu changes with the season and is built around sustainability: the restaurant only serves sustainable, in-season seafood, and meats come from small farms with no antibiotics. Diners can find dishes like the Signature 72-hour short rib with red wine demi-glace, tandoori seafood burger with fries, or charred octopus with potato and olive oil. Everything is made from scratch.

The dining room is relaxed and casual, but the service is polished. The restaurant operates daily from 12 pm to 9 pm, offering indoor, patio, takeout and delivery. There is no dress code — just no wet swimwear — and the vibe is comfortable enough for a weekly visit yet refined enough for a special evening.

At Flying Fish, the combination of Chef Tim’s inventive cooking, Rebecca’s expert wine pairings, and a genuine commitment to quality has made it a Freeport favorite — and one of the most respected restaurants in the Caribbean.