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The broad range of Creole cuisine is an eloquent reflection of the diverse ethnic mix of the islands. It features the subleties and nuances of French cooking, the exoticism of Indian dishes and the piquant flavours of the Orient. Grilled fish marinated in a sauce of crushed chilli, ginger and garlic is a favourite as are octopus and chicken curries prepared with coconut milk.

Creole cuisine is resourceful, echoing a time before supermarkets. Chatinis, made from grated green fruits offer a tasty accompaniment to fish or meat dishes while mangoes, golden apples, coconut procuts, heart of palm, tubers and local delicacies such as octopus and fruit-bat form an impressive culinary array.