The local cuisine originates from the 3 continents just as the origin of its inhabitants. Visitors have the opportunity to taste a variety of foods, Indian, Chinese, Creole and European at one table.
Mauritian cooking is in a class of its own: it is a combination of flavours nurtured through its people of different cultural heritages and cooking traditions. Mauritians are adventurous with food, mixing various styles in a menu and happy to try out recipes from Creole, European, Chinese, Indian or Muslim cuisine.
Mauritian cuisine is proud of its past but has also gained the finest reputation in the contemporary world. A few leading chefs such as Paul Bocuse, Trois Gross brothers and Alain Ducasse have visited the island and contributed to boost this top-quality cuisine. The local chefs show positive creativity and “savoir-faire” in recipes of their own, where traditional and local ingredients are used boldly, for a perfect blend, found in the most famous hotels.
‘Table D’hôte’
However, one can choose to experience the pleasure and taste of local fare, at typical table d’hôteor in various specialized restaurants. Do not hesitate to try the local favourite snacks: 'dholl purri' wheat pancakes stuffed with yellow split peas and served with curry and tomato sauce, faratas, gateaux piments (Chilly bites) or 'samousas'.
