The best restaurants Le Gosier

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!

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.

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...

A small carbet with terrace and view on the beach, the place is nice. On the menu, local dishes or pizzas (not really successful). Prefer Creole cuisine: grilled fish, chicken colombo, cabrit, fricassee of chatrou or kos… Waiting is the weak point. You can also be satisfied with taking acras with the drink (good planter). Souvenir shop on site.

It is the restaurant of Creole specialities at the Auberge de la Vieille Tour located by the pool. The menu includes the ti-punch, 3 choice of starters and desserts with a lobster supplement.

A large à la carte menu mixing traditional and Creole cuisine for this establishment located opposite the boat mooring. The service is either in the air conditioned room or on the terrace.

Well-known Paul bakeries in metropolitan Martinique are now well established in Martinique and Guadeloupe. This franchise makes it possible to take breakfast and lunch quickly on site (or to take): salads, pizzas, recipes, sandwiches of your choice, in a rustic decor. A wide range of assorted breads, rustic and fancy breads, homemade pastries and pastries are offered (the flour comes especially for Paul de metropolitan). In the afternoon, the tea lounge offers a variety of teas and coffees accompanied by macaroons or other sweet delicacies and also ice-cream cuts.

Césarina, a Guadeloupean chef, offers a varied menu with various plates (Creole, seafood or vegetarian) and boards (cold cuts, cheeses or mixed), burgers with, among others, a homemade turmeric bread, fish tartars, tuna tataki, ouassous, mussel and French fries for the sea part and brochettes, entrecote, duck breast for carnivores. The New Ti Paris becomes a concert hall from Wednesday to Saturday with a program announced on their Facebook page. Ask about the extra charge for these evenings.