Seychelles Food Guide
Content Information
Recently updated🔥Current Food Trends 2025
What's happening in Seychelles's culinary scene right now
Seychelles culinary scene in 2025 establishes itself as international gourmet destination with innovative concepts, refined flavors, and commitment to tradition and sustainability. Fusion cuisine combines Creole ingredients with Asian and European techniques while respecting island heritage. Farm-to-table movement intensifies - restaurants collaborate with island farmers, fishermen, and herbalists ensuring traceability and freshness. Corail debuts on Praslin combining French haute cuisine with Japanese delicacy in eco-luxury resort setting with only 12 seats. The Salt Garden becomes archipelago's first botanical gastronomy restaurant on La Digue, prioritizing locavore practices with on-premises garden tours. Tiger Bite brings Southeast Asian street food authenticity to islands. Sustainable fishing practices emphasized as chefs preserve natural resources. Marie Antoinette Restaurant declared national monument (2011) anchors traditional Creole heritage. December 2025 sees tropical climate perfect for ocean-to-table dining experiences. Takamaka rum distillery at La Plaine St Andre offers contemporary Creole twists. Fresh fish markets in Victoria remain cultural heartbeat. Ladob, kat-kat, and bat curry preserve authentic Creole traditions while modern chefs elevate presentations.
Food Safety Tips
Essential food safety information to help you enjoy Seychelles's cuisine safely and confidently.
Tap water is generally safe on main islands
Tap water on Mahé, Praslin, and La Digue is treated and safe to drink. On smaller islands, bottled water recommended.
Choose recently caught fish and seafood
Seychelles seafood is exceptionally fresh. Look for restaurants with daily catches and reputable fish markets like Sir Selwyn Selwyn-Clarke Market.
Wash fruit thoroughly or peel before eating
Local tropical fruits are safe when properly washed. Markets offer incredible variety including breadfruit, jackfruit, and starfruit.
Be cautious with foods in tropical heat
In warm climate, avoid foods sitting at room temperature. Choose busy restaurants with high turnover.
Dietary Options
vegetarian
MEDIUM AVAILABILITYVegetarian options include ladob (sweet version), vegetable curries, salads, and rice dishes. Some Creole dishes can be prepared vegetarian on request.
vegan
LOW AVAILABILITYVegan options limited as coconut milk is widely used but dishes often contain fish or meat. Communicate dietary needs clearly. Some resort restaurants offer vegan menus.
gluten-free
MEDIUM AVAILABILITYRice-based cuisine makes gluten-free dining easier. Fresh fish, curries, and rice are naturally gluten-free. Cassava and breadfruit are alternative starches.
Common Allergens
Fish
HIGH PREVALENCEFish is fundamental to Seychellois cuisine, appearing in most traditional dishes
COMMONLY FOUND IN:
Coconut
HIGH PREVALENCECoconut milk and fresh coconut used extensively in Creole cooking
COMMONLY FOUND IN:
Shellfish
MEDIUM PREVALENCEOctopus and other shellfish common in Creole cuisine
COMMONLY FOUND IN:
Essential Food Experiences
These iconic dishes represent the must-have culinary experiences that define Seychelles's food culture for travelers.
Ladob
Eaten as savory side dish or dessert. Sweet version uses ripe plantains and sweet potatoes cooked with coconut milk, nutmeg, vanilla pods, and sugar. Savory version made with salted fish, coconut milk, nutmeg, cassava/breadfruit/plantain, and salt. Can be served cold or hot. Found at Sir Selwyn Selwyn-Clarke Market in Victoria, cost SCR 50-100 (USD 3-7).
Kat-Kat (Kit-Kit Sale)
Traditional Créole porridge prepared using mashed green bananas or plantains with shredded fish fillets cooked in coconut milk. Flavored with cinnamon, ginger, and garlic. Savory dish usually eaten on its own or with rice and fresh chili peppers.
Grilled Fish (Bourgeoisie Grillé)
Red snapper scored and marinated with Creole spices before grilling. Served with rice, salad, and spicy Creole sauce called "chatini" made from crushed chilies, ginger, and garlic. Staple of Seychellois cuisine showcasing fresh ocean bounty.
Creole Curry
Must-try dish defining rich blend of cultures. Made with fish, chicken, or octopus (historically bat and goat). Aromatic blend of tomatoes, onions, garlic, ginger, curry leaves, and freshly made coconut cream. Spice-heavy preparation represents island fusion heritage.
Octopus Curry
Tender octopus simmered in fragrant Creole curry sauce with coconut milk, turmeric, curry leaves, and spices. Represents island seafood expertise. Often served with rice and chatini.
Shark Chutney
Boiled shark meat seasoned with bilimbi (local sour fruit), lime, onions, and spices. Unique island delicacy representing fishing heritage. Strong, distinctive flavor.
Bouillon Brede
Traditional leafy greens stew made with local vegetables, fish or meat, and coconut milk. Healthy, flavorful, and authentic home cooking. Each family has unique recipe.
Coconut Curry
Rich vegetable or seafood curry with generous coconut cream, turmeric, and Creole spices. Silky texture and aromatic flavor profile representing island cooking traditions.
Bat Curry
Traditional dish historically prepared with fruit bat, now rare due to conservation. Symbolizes authentic Creole heritage. Available at Marie Antoinette Restaurant and Anse Soleil Restaurant for cultural experience.
Rougaille
Tomato-based Creole sauce with onions, garlic, ginger, and chilies. Served with fish, sausages, or salt fish. Fundamental to Seychellois cuisine, eaten with rice.
Pwason Ek Diri
Fish and rice - the quintessential Seychellois meal. Fresh fish prepared various ways (grilled, curried, steamed) served with fragrant rice. Simple, delicious, and ubiquitous.
Regional Specialties & Local Favorites
Discover the authentic regional dishes and local favorites that showcase Seychelles's diverse culinary traditions.
Breadfruit
Staple starch prepared boiled, baked, or fried. Versatile ingredient used as potato substitute. Mild, slightly sweet flavor. Essential to island cuisine.
Cassava
Root vegetable prepared boiled, fried, or in stews. Important carbohydrate source. Used in both savory and sweet dishes like ladob.
Chatini Requin
Shark chutney with bilimbi fruit, onions, and spices. Tangy, spicy condiment or side dish. Represents fishing heritage.
Allergens:
Satini
Fresh chutneys and relishes made from local ingredients like green papaya, mango, or tomatoes. Spicy accompaniments to main dishes.
Salade de Palmiste
Palm heart salad with fresh vegetables and Creole dressing. Crunchy, refreshing, and unique to tropical islands. Expensive delicacy.
Tec-Tec
Small local shellfish served steamed or in curry. Sweet, tender meat. Popular seafood snack or appetizer.
Allergens:
Kari Koko
Coconut curry typically with chicken or fish. Rich, creamy sauce with Creole spices. Comfort food staple.
Allergens:
Boiled Banana
Green bananas boiled and served as starchy side dish. Simple preparation letting natural flavor shine. Common accompaniment.
Regional Cuisine Highlights
Explore the diverse culinary landscapes across different regions of Seychelles.
Mahé Island
Main island with Victoria capital city offering most diverse dining from traditional Creole to international fusion. Home to famous Marie Antoinette Restaurant (national monument) and innovative spots like Moutya at Mango House. Markets feature fresh fish, tropical fruits, and Creole spices.
Signature Dishes:
Key Ingredients:
Praslin Island
Second largest island known for Café des Arts (best Praslin restaurant) with octopus gratin and tuna carpaccio. Chateau de Feuilles offers fine dining with organic gardens. Corail (2025 opening) brings French-Japanese fusion to eco-luxury setting. La Pirogue features Creole cuisine with live music.
Signature Dishes:
Key Ingredients:
La Digue Island
Smallest main island with relaxed dining scene. The Salt Garden (2025 opening) is first botanical gastronomy restaurant with on-premises garden tours. Rey & Josh Cafe praised for best fish curry across all islands. Avalunch offers authentic atmosphere with traditional live music weekends.
Signature Dishes:
Key Ingredients:
Sweet Delights & Desserts
Indulge in Seychelles's traditional sweet treats and desserts.
Coconut Nougat
Sweet confection made from fresh coconut, sugar, and sometimes vanilla. Chewy, sweet, and coconutty. Popular local candy.
Banana Fritters
Ripe bananas coated in batter and deep-fried until golden. Served warm with sugar or honey. Sweet street food treat.
Gato Piman
Spicy chili cakes made from lentils, chilies, and spices, deep-fried. More snack than dessert but beloved island treat. Crispy, spicy, addictive.
Coconut Ladob (Sweet)
Sweet version with ripe plantains, sweet potatoes, coconut milk, nutmeg, and vanilla. Creamy, aromatic dessert representing Creole heritage.
Traditional Beverages
Discover Seychelles's traditional drinks, from locally produced spirits to regional wines.
Takamaka Rum
Locally produced rum at La Plaine St Andre distillery. Made from sugar cane grown on islands. Range from white to dark aged rums. Island pride and tourist favorite.
Calou (Palm Wine)
Fermented palm sap, traditional alcoholic beverage. Sweet when fresh, more alcoholic with fermentation. Cultural drink with historical significance.
Soft Beverages
Discover Seychelles's traditional non-alcoholic drinks, from local teas to refreshing juices.
Citronelle Tea
Lemongrass tea, refreshing herbal infusion. Light, citrusy, and aromatic. Popular hot or iced beverage.
Fresh Coconut Water
Water from young green coconuts, naturally sweet and hydrating. Served straight from coconut. Perfect tropical refreshment.
Passion Fruit Juice
Fresh-pressed passion fruit juice, tangy and tropical. Often sweetened. Vibrant flavor representing island fruits.