Restaurants cuisine du monde Beau Vallon

This snack restaurant has the advantage of being on the beach. At the edge of the small swimming pool, it is a practical address to have lunch between two sunbathing sunbeds and a breaststroke. The menu is varied, between seafood and grilled food, and will satisfy a wide range of desires. Upstairs, under a nice straw mattress, there is the Coral Asia (same hours) which offers a wide range of sushi, sashimi, tempura and other yakitori. It is a very good place to eat Japanese food.

This is the home of the Rigamonti brothers, who have been delighting the world for decades by candlelight. Combining their native Italy in every possible way, the brothers serve veal with ham and mushroom sauce, an excellent tuna tartar and spaghetti with lobster and whiskey sauce. Real Italian pasta, of course. Their shrimps are also famous: curried, grilled or spicy. Italy also flows in the glasses and adds to the romanticism of this table. You can also sit on the peaceful terrace, facing the vacoas, where the evening air is so soft.

Nicole and Françoise are restaurateurs at heart! In the evening, it's best to arrive as early as 7pm, under the large straw hut-style roof facing the beach. Reservations are essential. For SR 585 (SR 300 for children under 10), a typical Creole buffet with a dozen salads (avocado, mango...) and as many hot dishes (barbecued fish, chicken, octopus curry, lentils...). The rest of the time, à la carte dishes and a friendly bar await you.

Feet in the sand and sitting on a bench, this is a perfect spot to have lunch between two sea baths or to eat cheaply at nightfall! To the north of the bay, the pizzeria of the smiling Madame Michel, open to the four winds and recently rebuilt, can calm a little hunger, even in swimsuits. Pizzas and pasta are of course on the menu and, if it's not worth Italy, the setting is really nice... The place is very often full, so it's better to be a little patient when you want to order.

An exotic table, where the exoticism does not stop at the decor (very kitsch), since this Mahek (aroma) makes no concessions to Seychellois cuisine. In the plate, indeed, a real cuisine from there. A la carte: lentils cooked in a tandoori oven, small corn with tomatoes and spices, saffron cheese and spicy yoghurt, job Goa sauce, sautéed lamb with herbs and spices, chicken marinated in yoghurt and the traditional Indian rice pudding.