The best restaurants Au Cap

It is essential to sit down in the delicate decor of this beautiful wooden Creole building, where some enlargements of atmosphere dating from the beginning of the th century are attached. The service is provided from noon to 21 h, around a beautiful range of Seychelles dishes, some of which are only available here, such as brèdes broth. We can also choose on the map closed eyes, so Chief France, values the country's products, and the bourgeois net is served in a banana sheet. From octopus from octopus to old in salted fish of the pot and crab crab in sausage rougaille and grandfather boudin, or even more rare, civet of bat, this is "tipik" that we get to the stomach, and until the coconut pie, and mango salad. In short, the stopover is required, if only for a pressed lemon or a milk shake, in this house managed by the National Heritage Foundation. A pot that we regret is now closed on Sunday. Which, a few years ago, gave rise to boukan full of rejoicing. ?? A barbecue to the Seychelles drawing its name from the one used to give a bamboo wand in which the fish were smoked. Now synonymous with party, this boukan has taken on a sound dimension: on that day, "tapaz" of rigour… until midnight di swar, i. e. until more thirst. For in Seychelles too, Sunday and Monday are sometimes de kas (bois).

La Grande Maison is the new top table of Mahé. Opened in 2016, the establishment found refuge in a magnificent colonial home dating back to 1792 and is classified as Seychelles Heritage. Restored with noble materials and in the spirit of the day, it also allows you to live a beautiful culinary experience. The Belgian chef Christelle Verheyden, who runs a local and regal team with a card that changes almost every day. Here everything is made home, including bread, and typical dishes are superbly revisited. One can only advise the heart of fresh palm with truffle and cari leaf, before regaling Creole Creole served in a vase. Unless it is tempted by one of the three fish of the day, the selection of seafood or pig-grown pork on sugar cane. A whole program! Because in every plate, it's minimum 8 ingredients… In short, a table to be tested, especially on Wednesday and Saturday, when a local group occurs live.