Mauritius Dining and Restaurant Guide

The local or Creole food is of Indian origin, consisting mainly of rice, lentils, curry, a tomato sauce dish (rougaille) and sometimes a coconut chutney accompanied by small pieces of fish; it can be quite good. Also look for oysters, venison (June-October), lobster, crabs, crayfish, prawns, hearts of palm, wild boar and bredes (green leaves). Unfortunately, overfishing has caused a decline in the availability of some seafood, but a wide range of fresh produce can be found. There's a variety of international cuisine, usually found in the major hotels. Bananas, papayas and pineapple are always in season; mangoes, litchis, cantaloupes and watermelon are seasonal. Citrus fruit is imported and can be quite expensive. Do try Napoleon shortcakes covered with frosting. The local beers, particularly Blue Marlin, Phoenix and Blue Eagle brands are good, as is the local white rum.