About Seychelles > Cuisine

Fish and rice are the staple diet of the Seychellois. In this place one will appreciate the 'bouillon de brèdes', the 'rougaille poisson', the 'chatini de requin', the 'daube de fruit à pain'. From the local specialties we should not forget the 'salade du millionaire aux coeurs de palmistes', the 'cari de roussette ou de zourite', the 'cari coco', the 'soupe de tetec'..

The whole of these meals are served with the essential local beer (the country possesses its own brewery, the 'Seychelles Breweries', which produces 7 million liters per year). In the restaurants you can still eat some red meats if you are nostalgic. Octopus, crabs and shrimps allow the variation of meals through the local cari. One might as well say that the island's gastronomy has a lot of assets and you will certainly eat well. Mangos, papayas, coconuts and bananas are all used for desserts.