OUR STORY

About Fort Consolation

Caribbean and Latin cooking on the waterfront, directly across from the Port of Roatan.

The Concept

A Caribbean waterfront restaurant and bar

Fort Consolation opened in 2015 on the waterfront at Consolation Bight, three hundred metres west of the Port of Roatan. It is locally owned, and the building follows a Spanish fort theme, cannons on the terrace included.

From the start, the idea was simple: give Roatan a waterfront table built around fresh local seafood and the flavors of the Caribbean and Latin America, somewhere the view does half the work.

Today Fort Consolation serves islanders and cruise guests alike, from breakfast in the morning through to dinner, with the Caribbean in full view.

Guest seated by the window with a cruise ship docked across the water

Stacked coconut shrimp with sprouts and roasted vegetables

Bagel sandwich with egg and bacon, served with courgette fritters and tomatoes

Baleada filled with beans and egg, served on a wooden plate with salad and dip

Grilled meat with chimichurri and roasted potatoes being served

Our Spaces

Room for a quiet dinner or a long table with friends.

Couple having lunch by the window with the pier and the sea behind them

Main Dining

Warm and easy, with the water in view

The Small Room

Seats up to 60, good for private groups

The Terrace

Seats up to 50, open to the ocean

Seats across the Small Room and Terrace

Private event room

Days a week, Tuesday to Sunday

Chef plating a dish in the Fort Consolation kitchen

Linguini with shrimp and cherry tomatoes being finished with grated cheese

ACROSS FROM THE PORT

Visit Our Restaurant

Find us on the waterfront in Coxen Hole, directly across from the Port of Roatan. Step off the ship or take a short taxi, we are only a couple of minutes away. Open Tuesday to Sunday for breakfast, lunch, and dinner with a view.

Get Directions

Food & Philosophy

What the island gives us

We cook with what the island gives us, seafood first, with Latin and Caribbean flavors through the menu. Chef Ramiro Oraindi leads the kitchen. Island hospitality is the rest of it, you should feel looked after from the moment you sit down.

Most of what we serve starts with the day's catch. Snapper, shrimp, conch, and whatever the boats bring in, cooked simply and plated with island sides like rice and beans, tostones, and fresh pico de gallo.

View The Menu