Restaurants cuisine du monde Grande-Terre

A restaurant between the village and the beach on the road. Wood fire grills and Creole specialities are the hallmarks of Tam Tam. Plates are copious and prices remain correct. Don't expect great kitchen, but tasteful Creole specialities. The reception is friendly, relaxed, especially on Saturday evening when a Creole orchestra invites to dance and party. A typical local atmosphere! Beware of waiting days!

A beautiful frame with swimming pool. A panorama of the colonial style buildings of the hotel residence. Choose the lounge area in the pool or the air-conditioned room for the meal, the large lounge or the terrace for an aperitif. Music animation on Friday and Saturday evening, buffet with will on Sunday.

Step inside this little hut with its climbing vegetation, just opposite the Fleur d'Épée hotel, for a fine culinary experience. Chef Jean-François welcomes you with open arms. His fresh, refined Creole-chic cuisine will leave you breathless. Semi-cooked tuna, roasted octopus trio, duck breast, crispy sea bream, fricassee of ouassous... Desserts are just as tasty. And if you still have a little room, let yourself be tempted by an artisanal no-sugar-added ice cream at Corossol, the restaurant's ice cream parlour, just a stone's throw away.

A restaurant, bar and pizzeria, this establishment has a panoramic terrace, above the waves, from which you can see the surfers evolve. Competitions take place on this very famous surf spot in Guadeloupe, hence its name. The terrace is very open and therefore exposed to the wind. On the menu, pizzas, salads, pasta, traditional and Creole dishes on the map.

There is no arganiers in Guadeloupe, but this restaurant of oriental specialities located at the marina bears the name of this tree famous for its seed, which is extracted from oil. Here you will find a Moroccan map with a whole range of dishes from the Maghreb: couscous, tajines, skewers, and the inevitable mint tea. Caution, it is prudent to reserve especially in high season, even if not many.

Caribbean specialities. Max has been working in restoration ever since. He proposes, in his small box on the edge of the sea, Creole cuisine, but also more elaborate dishes such as the vanilla sauce flan, the liver cake to the ouassous, the chatrou and his pick of bananas. Côté sweets, we suggest the papaya de.