DLE Café serving up diabetic-friendly dining

As World Diabetes Day draws near on Friday, DLE Café has been redefining what dining out means for people living with diabetes. Since introducing its diabetic-friendly menu in 2024, the café’s Montego Bay and Kingston branches have become trusted havens for those who want wholesome, house-made food without sacrificing flavour or peace of mind. And though the Montego Bay location is closed for repairs after Hurricane Melissa, diners can still enjoy their favourites at the Phoenix Avenue location in St Andrew.

“At DLE Café, we noticed a growing number of guests visiting us with specific dietary needs due to diabetes,” Desrene Grant-Anderson, the creative director and certified health coach who leads the café’s menu innovation, told Food. “They often came with a list of foods to avoid, but weren’t sure what they could enjoy. We wanted to change that by offering delicious, balanced meals that support health rather than restrict it.”

The diabetic-friendly menu, launched after 12 months of careful testing, adaptation, and collaboration between Grant-Anderson and Health and Wellness Coach Yvonne Bailey, mirrors the café’s regular offerings — from breakfast and smoothies to hearty lunch options — but with a thoughtful focus on low-glycaemic, whole-food ingredients. Each dish is engineered to stabilise blood sugar, nourish the body and retrain the palate to prefer natural flavours.

Every bite tells the story of the café’s commitment to clean eating. The buckwheat oat chia pancakes bring together almond milk, apple cider vinegar and date syrup — a naturally sweet, slow-burning combination that feels indulgent yet controlled. The green banana strawberry compote pancakes, layered with coconut whipped cream and maple syrup, transform traditional comfort food into a nutritious, fibre-rich breakfast.

For something heartier, diners gravitate towards the jerk mushroom, ackee and plantain waffles, a gluten-free favourite paired with caramelised onions and grilled pineapple — a dish that balances savoury and sweet with vibrant Caribbean flair. Even the mega moringa omelette, folded with goat cheese and served alongside multi-seed bread, offers protein-packed sustenance without compromising on taste.

“Our food is built around three pillars: clean, healthy, and delicious,” says Grant-Anderson. “We avoid preservatives, fillers, and refined sugars. Everything is made from scratch daily – from burger buns and vegan cheeses to sauces and butters. It’s about proving that health food can also be comfort food.”

Lunch at DLE Café is equally inspired. Guests can bite into a spicy tahini lentil burger, layered with vegan slaw and handmade tahini dressing, or enjoy the chickpea samosa burger — a satisfying medley of chickpeas, sweet potato, and balsamic-roasted red onion on a house-made spelt bun. Those craving lighter fare often turn to the roasted sweet potato and quinoa salad, tossed in red wine vinaigrette, or the curried black lentil salad, where Dijon mustard and cashew dressing elevate the humble lentil into something crave-worthy.

The smoothie bar, another standout, has become a morning ritual for regulars. Drinks like the pumpkin sea moss blast blend pumpkin, hemp seeds, and spices into a creamy powerhouse of nutrients, while spirulina strong combines blueberries, avocado, and pineapple for a natural energy boost. “Food can fix lifestyle diseases,” says Bailey. “When combined with exercise, stress management, and self-care, it becomes a form of medicine.”

Beyond the menu, the café’s atmosphere contributes to its growing reputation as a wellness hub. Regular diner Ava Maria, who spoke with Food ahead of Hurricane Melissa, shared, “DLE is easily one of my family’s favourite places in Montego Bay — and not just because we’re on the wall of fame,” she shared, with a laugh. “The service is always spot on; the staff remember what we like and even suggest new things for us to try. The menu has something for everyone, no matter your diet, and everything is packed with flavour... . Honestly, we love everything about DLE.”

That personalised touch extends beyond the café’s walls. The team offers a rewards programme, curated take-home items, and plans to introduce a farm-to-table concept with daily tours emphasising fresh, locally sourced produce. Grant-Anderson hints at an exciting expansion phase, with Ocho Rios next on the map and eventual ambitions to take the DLE brand to North America and the wider Caribbean.

As to the reopening of the Montego Bay location, while noting the profound impact on their community, they are grateful that the location suffered little damage. “Our Montego Bay location, which was closed prior to the storm to ensure team members’ safety, suffered little damage. The slow movement of the hurricane caused widespread destruction, leaving many homes and businesses in need. The lack of utilities has been our biggest challenge for the past two weeks,” said Operations Manager John Anderson, adding that they are set to reopen on Monday.

Despite these challenges, they are doing what they can to support the recovery process. “As a small gesture, we’re donating a portion of our sales to aid in the efforts,” he said.

CHAMPIONING COMMUNITY AND HEALTH

The café’s impact goes far beyond good food. By using locally grown, organic ingredients and removing microwaves, preservatives, and refined sugars from their kitchen entirely, they’ve built a model that champions both community health and culinary excellence.

“The response from guests has been incredibly encouraging,” says Grant-Anderson. “Many are surprised at how satisfying the meals are. Some even say their doctor noticed improvements after switching to a diet like ours. Our goal is to make healing food accessible — food that helps manage or even reverse lifestyle diseases.”

In a country where diabetes continues to affect a growing number of households, DLE Café’s message feels urgent and hopeful. “We’re driven by passion and purpose,” says Grant-Anderson. “We want people to live their best lives [and] to enjoy food that heals, not harms. Health is not just about what we remove from the menu, but the flavour, joy, and life we add to it.”

nyoka.manning@gleanerjm.com