Cornish Pasty: A D-shaped pastry traditionally filled with beef, potato, swede, and onion, crimped along one edge - originally a portable miner's lunch. Protected by geographical indication status, genuine Cornish pasties must be made in Cornwall to the traditional recipe.
Cornish Cream Tea: Scones served with clotted cream and jam - Cornwall famously insists on cream first, then jam, in friendly rivalry with neighboring Devon's opposite order.
Fresh Seafood: Crab, lobster, and mackerel landed daily at harbours like Port Isaac and Newlyn, often sold straight from the boat or served simply grilled at harbourside cafés.
Stargazy Pie: A traditional fish pie with sardine heads poking through the pastry crust, associated with the Mousehole village festival of Tom Bawcock's Eve.
Yarg Cheese: A semi-hard cheese wrapped in nettle or wild garlic leaves, produced in Cornwall since the 1980s and now a recognized regional specialty.
Cornish Ice Cream: Made with high local dairy fat content, sold from countless beachside vans and parlors - Kelly's is the best-known commercial brand.
Rattler Cider: A popular Cornish cider brand, widely available in pubs across the county.
Meal Times: Lunch typically 12:00-14:30, dinner 18:00-21:00; rural pubs may stop serving food earlier on weeknights.
Tipping: 10-12.5% standard in restaurants, often added automatically as a service charge on the bill - check before tipping twice.
Booking Ahead: Padstow's well-known restaurants require reservations well in advance, especially in summer.
Padstow: Rick Stein's Seafood Restaurant and several other Stein-owned venues, alongside independent seafood spots.
St Ives: Numerous harbourside restaurants and cafés, particularly strong for casual seafood.
Falmouth: A varied dining scene reflecting the town's university population, from casual to upscale.