The local cuisine
in Mauritius originates from three continents – in line with the
birthplaces of its inhabitants. By visiting the island, guests have
the opportunity to sample a variety of foods, including Indian,
Chinese, Creole and European.
Mauritian cooking is in a class of its own: a combination of flavours
that have evolved through its different cultural heritages and cooking
Mauritians are creative with food, mixing various styles in a single
menu. They are just as happy to experiment with recipes from Chinese,
Indian or Muslim cuisines as they are to create tempting Creole or
Mauritian cuisine is
proud of its heritage, but has also gained a fine reputation in the
contemporary culinary world. Leading chefs such as Paul Bocuse, Alain
Ducasse and the Troisgros brothers have visited the island and
introduced menus to boost the top-quality cuisine already available.
Local chefs meanwhile are known for their creativity and
‘savoir-faire’, using traditional and local ingredients to create
modern fare for some of the island’s most famous hotels.
One of the best ways to experience the pleasure and flavours of
truly local fare is to visit a typical ‘table d’hôte’ or a local,
Do not hesitate to try the local favourite snacks, including ‘dholl
purri’ wheat pancakes stuffed with dholl and served with curry and
tomato sauce, faratas, gateaux piments (chilli bites) and samosas.