Restaurants cuisine régionale Trou D’eau Douce

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.