The best restaurants Trou D’eau Douce

The main reason for coming is the setting, even if the food is just as good: an old stone sugar mill, completely restored (Victoria 1840), where the paintings of painter Maniglier, Matisse's latest pupil, are on display. A delicious harmony, the plates are as pictorial and colorful as the paintings, and delight the taste buds as much as the pupils: foie gras pan-fried with Armagnac, grilled lobster with vanilla and basil flavors, braised palmetto, sea bream carpaccio, etc. Vegetarian and gluten-free menus available on request. Exclusive and atypical.

Impossible to miss this small restaurant which displays its meadow-green colour on the side of the road and plants a few tables on the terrace and inside. Giovani runs the house with great seriousness and offers a varied menu of classic local dishes, in Mauritian or Asian versions: fritters, crab soup, octopus salad with creole, chicken curry with shrimps, grilled fish fillet, entrecote, pasta, flambé pineapple... Regular quality and very friendly welcome.

This is one of the oldest restaurants in Trou d'Eau Douce, guaranteeing a warm welcome and consistent quality. Two large dining rooms share the second floor, extended on the seafront by a terrace where you can enjoy lunch overlooking the water, with your eyes in the turquoise - the choice on sunny days. Creole, Chinese and French dishes share the long menu: samoussa, upside-down bowl, ginger fish, grilled fish, Tino-style seafood paella, the house signature dish... as well as mixed salads, snacks, vegetarian dishes and a daily menu.

All dressed in red, it's a gargote on the coastal road, known to the whole area and in front of which Christmas is simmering its pots. In a very small room slightly on a half level, one can taste the best dumplings from Trou d'Eau Douce and beyond, but also fried mines and other tasty popular Chinese dishes, or Mauritian dishes based on fresh products of the day. Drinks are at boutik price (= cheap Mauritian rate)and the service is nice as anything, in short here is a good plan as we love them!

Run by Moïse and his wife Claudia, managers of a small fish cooperative, this restaurant occupies a pretty stone village house and its adjoining courtyard, which are often crowded. This is because the table is one of the few still serving freshly caught fish and seafood of the day, chosen directly from the stall. Afterwards, there's no fuss: the beast is simply slow-roasted in a charcoal oven and, if desired, seasoned with garlic butter. Delicious! Moïse also grills meat and poultry, and it's just as tasty.