-by David Clarke
Guyana Restaurant Week continues to play a key role in promoting the country’s culinary heritage, while supporting the growth of gastronomy as a pillar of Guyana’s orange economy.
Speaking at the launch of the 19th season of Restaurant Week, Director of the Guyana Tourism Authority, Kamrul Baksh, says the initiative has significantly boosted the profile of Guyanese cuisine both locally and internationally.
“I know that Guyana Restaurant Week, this initiative, has certainly elevated the profile of Guyana’s gastronomy. We need to take it a step further,” he said.
Baksh noted that gastronomy has been identified as a key component of the orange economy and emphasised the need for continued collaboration among stakeholders to further develop and market Guyana’s unique culinary offerings.
The GTA Director also highlighted the accessibility of the event, noting that it allows patrons to experience some of the country’s top dining establishments at affordable prices.
“Because of its affordability, you’re able to go to most, if not all, of the fine dining facilities in the country. Every single one is there, basically. The 26 participating restaurants,” he said.
This season’s Restaurant Week will run from June 19th to the 28th, featuring 26 participating restaurants. The establishments will offer specially curated menus, giving diners an opportunity to explore a diverse range of culinary experiences while supporting the local hospitality industry.