Grande-Terre

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.

This restaurant is an institution in Guadeloupe. The two pillars of this restaurant, Christophe, the maître d'hôtel, and his chef Jean-Marc, welcome you every day in the company of their team. The atmosphere is warm and inviting, in the image of Italy as the name suggests. The chef offers traditional French and Italian cuisine, as well as pizzas. The menu combines the flavors of these diverse regions with dishes such as lobster, bruschetta platter, veal blanquette, veal liver with parsley, kidneys...

Steve Salim is a well-known fruit and vegetable producer in Guadeloupe. Committed to a sustainable approach, he is an advocate of good eating, short circuits and a return to more conscious agriculture, as in the days of the ancients. This is how he came up with the idea of his didikos, local brunches organized on Saturdays and prepared by chefs. It's an opportunity to rediscover flavors from the past, or to try out completely new combinations of tastes, whether vegan or based around fish and seafood. During the week, the boutique offers succulent products.

As its location on the fishing port of Lauriscique indicates, Dolmare specializes in fresh fish caught on the day and cooked in the Creole style (so very tasty). The specialty of the place is the fish court-bouillon, the lambi (during the fishing season) with the typical accompaniment of rice-red beans. This restaurant, without fuss, is well known locally. It is one of the most popular restaurants for the entire population. Reservations are recommended in order to have a choice in the menu.

Widy Grégo, a former sportsman, discovered a passion for manioc. He created his own cassava processing company and offers sweet and savory vegan recipes made from Guadeloupe fruits and vegetables (pies, cheese cakes and vegan pizzas, local drinks, iced tea)... Its vegan and gluten-free products are 100% cassava. You can also find Widy Grégo on Tuesdays and Saturdays at the Neg Mawon traffic circle (near the artisanal village of Sainte-Anne) where he sells his manioc-based products.

It's hard to miss this colorful wooden hut on the road to Pointe des Châteaux. Marie-Guylaine, the chef, aims to introduce you to the spices of Guadeloupe through her West Indian cuisine. Fresh fish fillet cooked a la plancha, tuna semi-cooked in caramel, court-bouilon, chaudage, lobster ravioli... The balance between spices and dishes is skilfully balanced. This uniqueness is also reflected in the cocktails, with their astonishing combinations (white wine and coconut cream, peppermint-rum and cytherea liqueur). Worth a try!