The best restaurants The Mould

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.

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.

It is the restaurant of the discotheque le Figaro. Good reception and reasonable rates.

The ideal address to enjoy healthy dishes with local flavors. The Kréol Bar offers salads with seasonal fruits and vegetables, traditional soups revisited, savory pies made with local gluten-free flour, as well as two dishes of the day (grilled fish, bébélé, bokit, "Kréol" burger, pork stew...), all home-made. For sweets, let yourself be tempted by a waffle made with breadfruit flour or by a fresh juice. Not sure? Ask for advice to Felly, the manager who is passionate about Guadeloupe, she will know how to guide you!

You'll have lunch in the heart of the distillery, as this is the restaurant on the Gwadinina estate. A welcome stopover after the distillery tour and tasting. The restaurant serves Creole cuisine at lunchtime (colombo, grilled fish, fricassee and ouassous brochettes washed down with rum from the distillery). In the evening, it's a "grill party", with a sprinkling of music. The restaurant sometimes organizes events, so check the website and social networks for more information.

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.