Restaurants
As islands in the middle of the Indian Ocean, it is no surprise that seafood plays a massive part in Seychellois cuisine. Usually served with rice, most restaurants offer fish dishes that use a variety of traditional cooking methods, whether steamed, grilled, salted, baked and even wrapped in banana leaves.
The eclectic fusion of spices is what gives our exquisite Seychellois Creole cuisine its tantalizing array of salads, mouth-watering main courses and decadent desserts; a nod to the country’s rich colonial heritage that has merged Seychellois cuisine with African, British, French, Indian and Chinese influences. Signature delicacies to look out for include Fruit Bat Curry and the classic Ladobe pudding, a sweet dessert of breadfruit cooked in coconut milk and sugar.