Tasting Paradise on the Seychelles Islands
Embark on a culinary adventure to the Seychelles Islands, where history, culture, and innovation come together to form a gastronomic experience like no other.
A culinary tale
Seychellois cuisine is an enticing mix of African, French, Chinese, and Indian influences, but it’s the Indian Ocean which provides the common thread that blends them together.
Twice-daily fishing expeditions yield an eclectic spread of fish and seafood, showcasing the finest bonito, mackerel, parrotfish, and red snapper. The day’s catch is often grilled, adding a smoky richness to the fish. For the Seychellois, grilling is an art form passed down through generations and is a must-try for anyone seeking an authentic taste of island life.
The easiest way to savor the flavor of the Indian Ocean is by visiting one of the archipelago’s many street food vendors. Food lovers can enjoy everything from snapper bites served with golden, crispy fried cassava to fragrant fish samosas and breadfruit chips, which offer a unique take on traditional street food fare.
Seychelles food culture is also defined by year-round tropical warmth, producing an abundance of fresh fruit and vegetables which infuse dishes with naturally sweet and umami tasting notes.
From mango and vanilla to coconut and banana, exotic ingredients bring vibrancy to the archipelago’s most iconic dishes, including octopus curry and creole rice. Often seen accompanying the catch of the day, the latter is a Seychellois staple which pairs the sweetness of banana with fragrant aromatics to create a warming and vibrant side dish.
These quintessential island dishes can be enjoyed with a glass of Baka – the Seychelles Islands’ deeply cherished naturally fermented cane juice. Dating back to 1773, Baka is more than a drink; it’s a testament to the country’s reverence for preservation.
The unchanged recipe of this historic elixir encapsulates the essence of the archipelago’s culinary ethos, inviting you to partake in a tradition that remains a symbol of tradition and continuity to this day.
Tasting traditions
From refined Creole eateries to charming beachfront establishments, the Seychelles Islands’ restaurant scene is a celebration of tradition and modernity.
Located north of Mahé, Marie-Antoinette exemplifies this approach. Founded by Mrs. Kathleen Fonseka in the early 1970s and earning its place as a National Monument in 2011, its mission has always been to introduce tourists to authentic Creole cuisine.
Three generations have since shaped this gourmet mainstay, with Marie-Antoinette today drawing inspiration from Seychellois history. Expertly incorporating indigenous ingredients and traditional cooking methods, the menu – which features dishes such as crab curry, tuna carpaccio, smoked fish pate, and crispy eggplant – makes use of an array of spices and herbs that reflect the cultural amalgamation of the Seychelles Islands.
Meanwhile, on the breathtaking Takamaka beach in south Mahé, Chez Batista has made its name as one of the best, and most rustic, coastal restaurants on the archipelago.
With thatched roofing and sand-covered flooring, this is an institution that exudes Seychellois charisma. Renowned for the finest seafood, fresh grilled fish, and lobster, Chez Batista is one of the most photographed locations in all of Seychelles, offering guests the unique experience of dining with their feet in the sand.
And for those looking to broaden their gastronomic horizons, Chez Plume, nestled in Anse Boileau, invites travelers to explore a range of unique local cuisine.
Named in honor of its late founder, and renowned for its adventurous kitchen, Chez Plume has delighted international visitors with its innovative take on local delicacies. Island favorites like sousout salad, which pairs mild chayote squash with a lemon dressing, sit alongside more unique dishes, including shark in a tangy combava sauce, job fish curry, and bat paté – meaning that a visit to Chez Plume promises to surprise and delight.
Food for the soul
In Seychelles, food is a gateway to the soul. Its cuisine, which spans 115 islands and many centuries, uses locally sourced ingredients and imaginative twists to tell a story of tradition and innovation.
Restaurants across the islands take this ethos even further, with eateries existing not just as places to dine; but as living examples of the archipelago’s vibrant culture. As it has for generations, Seychelles continues to enchant visitors through the artistry of its food.
