Restaurants cuisine du monde Anse Takamaka

Finished the time when, on Takamaka's small beach, Batista Horter just made fish under his boats. The success of the hotel is now in the biznes, owner of several bungalows, which he planted around his rustic restaurant, distorting the beauty of the site. There is no less to eat, feet in the sand and under a large boats, a fire kitchen that honours especially seafood products. Although prices have risen, the Mahélois continue to relax on Sunday, around the Creole (350 SR) buffet, rich with twenty-five dishes and in music, this feast extending beer in hand and on the airs of séga. An end to banquet in Seychelles, while the marmaille plays on the beach or in the waves. In the week, you can be used on takamaka tables, whether it be a lawyer or miniature salad salad, a ginger crab or shark steak, a fish, an octopus or a grilled lobster. Not given, but one can also settle for a fresh fruit juice of papaya, passion, pineapple, lime… The dishes are good without being exceptional in the light of the price, the best choice for a simple drink or buffet, because this is the framework you pay.

To get off the beaten track, leave the road between Anse Takamaka and Quatre-Bornes, and head deep into Mahé. Three minutes' drive later, you'll have a beautiful view of the jungle. This is Le Réduit, Herbert and Ravinia Gerry having named their restaurant after the nearby mountain. Here, you'll find well-crafted Creole dishes such as ginger-marinated fish, squid curry with coconut milk and bat, roasted or curried. Best ordered in advance (1h cooking time). On Sundays, the menu is significantly reduced.