Dining in the Seychelles is bound to be an exciting experience with the influence of flavours from its long colonial past combined with African, Chinese and Indian overtones all coming together in Seychelois Creole Cuisine. With fishing as a main economic activity the Seychelois are adept at preparing a range of flavourful dishes from fresh fish and shell fish. While tuna is a main ingredient in many dishes, red snapper appears to be a favourite being prepared with red chili, local spices and coconut gravy or barbequed with garlic and red paste wrapped in banana leaves and cooked slowly over coals. King fish and parrot fish are also cooked in similar ways. Smaller fish are served in curries and stews. A characteristic of Creole cuisine is the careful blending of spices and the extensive use of coconut milk and local produce. Some of the more popular national dishes include birds eggs, kat kat banana, chatini requin, bourgeois grille, soup de tec, tec, bouillon brede, chauvre souris or fruit bat, cari bernique, salad from the heart of the coconut palm, la daube made from bread fruit, yams, cassava and banana. The best places for casual dining with opportunities to sample a range of Creole dishes are the beach restaurants that serve regional food. Guests can wriggle their toes in the sand while experiencing intoxicating tastes at a buffet of Creole cuisine or walk in from the sea after an invigorating swim and enjoy a hearty meal of pizza, or fish, salads and pasta. Eat bread fruit as it has never been eaten before -mashed, chipped or roasted. Enjoy the warm laid back ambience of the beach restaurants where food and drink can be savoured fanned by ocean breezes and listening to the sound of waves or to the sound of camtolet music usually performed with dancers.
However if a fine dining experience is preferred the choice is fairly diverse with many hotels in Mahe, Praslin and La Gigue serving Creole, Mediterranean, South East Asian and Indian dishes. These restaurants generally have trendy contemporary and sophisticated dcor with wonderful sea views to enhance the dining experience. A wide range of beverages are available to accompany the meal. Many hotels have daily dining themes and formal dining options.
No dining experience is complete without tasting the local brew. In this case it is Coco Damor, in a bottle shaped like a coco de mer nut and with the texture of Baileys Irish Cream. Toddy or Calou made from coconut sap and sold in bottles at wayside bars, local mineral water Eau de Val Riche and coconut water should be experienced. Some of the other popular drinks are Ecu and Sebrew which are lagers. Enjoy beautiful scenic views and experience the diverse tastes of the Seychelles.
Enjoy Seychelois hospitality at its best while surrounded by beautiful sea and landscapes. Enter a timeless world and relax in the lavish comfort of spacious individual villas as offered by Raffles Praslin Seychelles. Experience blissful seclusion in a pristine setting at this
Praslin hotel and rejuvenate with invigorating spa therapies and enjoy the many leisure activities; snorkel in azure seas, go island hopping, enjoy nature walks and savour the diverse ecology of the area. Taste Creole and Mediterranean cuisine, fresh seafood and an abundance of freshly made products at the restaurants while enjoying delightful sea views. As a key
Seychelles hotel ,Raffles Praslin endeavours to deliver above expectation service to enhance the holiday experiences of its guests.
