Beyond its stunning scenery, Seychelles offers a vibrant and diverse culinary scene that reflects its unique cultural heritage.
Seychellois cuisine is a rich fusion of Creole, African, French, Indian, and Chinese influences, shaped by centuries of migration and trade. This blend has resulted in bold flavours full of aromatic spices, coupled with a deep appreciation for fresh, locally sourced ingredients.
The influence of different cultures is evident in the variety of dishes found across Seychelles. From Indian-inspired curries and samosas to French-style bouillon soups and rougaille stews, the country’s food tells a story of its past. We offer luxury and budget Seychelles holiday packages tailored to your preferences, ensuring an unforgettable tropical escape.
In Seychelles, food is a reflection of the islanders’ way of life. Exploring the local cuisine is an essential part of any visit, offering a deeper connection to the culture and traditions of this tropical paradise.
The Culinary Heritage of Seychelles
Seychellois cuisine is a harmonious blend of cultures that reflect the island nation’s rich history. Over the centuries, settlers, traders, and enslaved people from Africa, France, India, China, and beyond brought their unique culinary traditions, shaping a distinct Creole food culture that thrives today.
This fusion of flavours and cooking techniques has resulted in a cuisine that is both vibrant and diverse, offering a taste of the island’s past in every dish.
A Melting Pot of Flavours
Seychelles’ early inhabitants were seafarers and traders who relied on the natural bounty of the islands. The French influence introduced refined flavours and techniques such as slow-cooked stews, broths, and sauces, which later merged with African culinary traditions that emphasized bold spices and hearty ingredients.
When Indian workers arrived in the 19th century, they brought curries, dals, and aromatic spices like turmeric, coriander, and cumin, which became integral to Seychellois cuisine.
Chinese immigrants also contributed stir-fried dishes, soy sauce-based marinades, and noodle recipes, adding yet another layer to the culinary tapestry of the islands.
The result of this culinary heritage is a cuisine that is deeply flavourful and rooted in Seychelles’ natural abundance.
Must-Try Traditional Seychellois Dishes
Creole cuisine is deeply ingrained in Seychellois culture, and fresh seafood, tropical ingredients, and bold spices define the island’s traditional dishes.
From the smoky flavours of grilled fish to the rich, creamy texture of octopus curry, every dish reveals the island’s history, culture, and natural abundance. Here are some must-try traditional Seychellois dishes that offer a true taste of the islands.
Grilled Fish (Pwason Griye)
With the Indian Ocean at its doorstep, Seychelles boasts an abundance of fresh seafood, making fish a staple in most meals. Grilled fish (Pwason Griye) is one of the simplest yet most flavourful ways to enjoy the day’s freshest catch.
Red snapper, tuna, and parrotfish are commonly used, marinated in a blend of garlic, ginger, lime juice, and chilies, then grilled over an open flame.
This dish perfectly captures the essence of Seychellois cuisine. The smokiness from the grill elevates the fish’s natural taste, and it’s often served with Creole sauce (a tomato-based, spicy relish), rice, and grilled breadfruit.
Octopus Curry (Curry Zourit)
Curry Zourit is a beloved Creole specialty, featuring tender octopus slow-cooked in a fragrant coconut milk-based curry. This dish is an exquisite balance of spice and creaminess, with a rich sauce infused with turmeric, garlic, ginger, and cinnamon.
The octopus is simmered until tender, absorbing the flavours of the curry, resulting in a dish that is both hearty and comforting.
While the base of octopus curry remains the same across Seychelles, some variations exist:
- In Mahé, the curry is often spicier, incorporating mazavaroo (a Seychellois chili paste) for extra heat.
- In La Digue, it may be prepared with a thicker coconut cream sauce, making it even richer.
- Some chefs add breadfruit or cassava for a starchy component that soaks up the delicious sauce.
Ladob (Sweet & Savory Versions)
Ladob is one of Seychelles’ most iconic dishes, and it comes in both sweet and savoury versions. The sweet version is a comforting dessert made with ripe plantains, cassava, coconut milk, sugar, vanilla, and nutmeg.
It is slow-cooked until the ingredients soften and absorb the creamy coconut flavour, resulting in a dish that is both rich and satisfying.
The savoury version of Ladob is prepared with the same base ingredients but without sugar. Instead, it is seasoned with salt, garlic, onions, and sometimes smoked fish, making it a delicious accompaniment to meat or seafood dishes.
Shark Chutney (Satini Rekin)
Shark Chutney, or Satini Rekin, is a distinctly Seychellois dish made from boiled and mashed shark meat, mixed with bilimbi (a tangy fruit), lime, garlic, and chilies. The result is a savoury, slightly acidic relish that pairs beautifully with rice, lentils, or breadfruit.
Shark Chutney is a dish that is not as commonly found in restaurants, but it can still be enjoyed in local Creole buffets and homes. Some great places to try it include:
Due to sustainability concerns, some places replace shark meat with smoked fish while keeping the same preparation method.
Bouillon Blan (Traditional Fish Soup)
Bouillon Blan is a light, aromatic fish soup that is both nourishing and flavourful. It is made with freshly caught fish, ginger, garlic, onions, and local herbs, resulting in a broth that is both refreshing and fragrant. Unlike heavier stews, Bouillon Blan is delicate and light, often enjoyed as a starter or a meal on its own with rice.
The Role of Street Food in Seychellois Cuisine
Seychelles may be famous for its luxury resorts and fine dining, but some of the most authentic and delicious flavours can be found in its vibrant street food scene.
Seychellois street food is an essential part of the island’s culinary culture, offering an affordable and delicious way to experience the diverse influences that shape Creole cuisine.
Drawing from Indian, African, French, and Chinese traditions, these quick bites are perfect for travellers looking to explore Seychelles through its flavours.
Unlike in other countries where street food markets are open late into the night, in Seychelles, they typically operate in the afternoon and early evening, with vendors setting up near beaches, markets, and public squares.
Samosas & Breadfruit Chips
The influence of Indian cuisine in Seychelles is undeniable, particularly in snacks like samosas (samousas). These crispy, triangular pastries are filled with spiced lentils, potatoes, or minced meat, and fried to perfection. Often served with a fiery chili sauce, samosas are a favourite among locals and visitors alike.
Another classic Seychellois street food is breadfruit chips. Breadfruit, a starchy tropical fruit similar to potatoes, is thinly sliced and fried until golden and crispy. These chips are lightly salted and often enjoyed as a side dish or on their own as a snack. They pair perfectly with a cold Seybrew beer or a fresh coconut juice on a hot day.
Banana Fritters & Coconut Nougat
For those with a sweet tooth, banana fritters (Bonbon Banan) and coconut nougat are two must-try Seychellois street snacks.
Banana fritters are made from ripe bananas mashed with a bit of flour, sugar, and vanilla, then deep-fried until golden brown. The result is a sweet, caramelized treat that is crispy on the outside and soft on the inside. They are often drizzled with honey or served with a dusting of cinnamon.
Meanwhile, coconut nougat is a chewy, sugary confection made with grated coconut, sugar, and vanilla, sometimes flavoured with lime zest or nutmeg. It has a rich, tropical sweetness and makes for a great souvenir or snack on the go.
Sausage Rougay
A heartier option among Seychellois street foods is Sausage Rougay, a flavourful, spicy Creole stew made with smoked sausages, tomatoes, onions, garlic, and chilies. It is slow-cooked until the sauce thickens, creating a deeply satisfying dish that is spicy, smoky, and rich in flavour.
This dish is often served over rice or with a side of bread, making it a filling and affordable meal for those on the go. Some variations of Sausage Rougay include extra chili peppers for heat or locally grown herbs for added depth.
Fine Dining and Contemporary Seychellois Cuisine
While Seychellois cuisine is deeply rooted in Creole traditions, the island nation also boasts a thriving fine dining scene, where chefs blend traditional flavours with modern techniques to create exquisite culinary experiences.
Many of Seychelles’ finest dining establishments are located within luxury resorts or in close proximity to them. These restaurants focus on fresh, high-quality ingredients, including locally sourced seafood, organic produce, and exotic island spices.
Elegant Creole and International Dining
Several high-end resorts feature restaurants that elevate traditional Seychellois cuisine, creating refined yet authentic dishes that showcase the islands’ unique flavours.
Mahe Island
- Maia Signature Restaurant (Anantara Maia Seychelles Villas)
One of the most exclusive dining experiences in Seychelles, this restaurant offers customized, chef-curated menus with a focus on fresh seafood and Creole-inspired dishes. The chefs here create personalized meals for each guest, making every dining experience unique. - L’Indochine (Kempinski Seychelles Resort)
This fine dining restaurant specializes in Creole-Asian fusion cuisine, offering beautifully presented dishes such as spiced tuna carpaccio, octopus curry with lemongrass, and tamarind-glazed seafood. It’s an excellent choice for those looking for a contemporary twist on Seychellois flavours. - Eden (Eden Bleu Hotel, near Eden Island Marina)
Located by the waterfront, Eden is known for its romantic setting and exquisite Creole seafood dishes. Guests can enjoy lobster bisque, grilled red snapper with Creole sauce, and perfectly seared tuna, all prepared with fresh local ingredients. - Trader Vic’s (Story Seychelles, Beau Vallon)
This chic, Polynesian-inspired restaurant serves a creative blend of international and Seychellois flavours. Guests can indulge in Cantonese-style seafood, Creole-spiced lamb, and inventive rum-based cocktails, all in an elegant tropical ambiance.
Praslin Island
Praslin is home to some of the most luxurious resorts in Seychelles, and its fine dining options reflect the island’s exclusivity.
- Losean Restaurant (Raffles Praslin Seychelles)
This stylish restaurant focuses on modern Creole cuisine with a global twist. Signature dishes include grilled reef fish with coconut-lime sauce, citrus-infused tuna tartare, and smoked octopus salad. The ambiance is sophisticated yet relaxed, making it ideal for an elegant dinner by the beach. - The Nest (Constance Lemuria Resort, Praslin)
For a truly secluded and romantic dining experience, The Nest offers cliffside seating with panoramic ocean views. The menu features gourmet Creole specialties, including chargrilled lobster with passion fruit butter, fish curry with saffron rice, and slow-cooked Seychellois-style lamb. - St. Pierre Beach Restaurant (Coco de Mer Hotel & The Black Parrot Suites, Praslin)
An elegant beachfront restaurant known for its creative seafood dishes, St. Pierre blends Creole and Mediterranean influences. Must-try dishes include pan-seared scallops with mango chutney, smoked marlin tartare, and coconut-infused seafood bisque.
La Digue
La Digue offers a more intimate fine dining experience, where luxury meets laid-back island charm.
- Le Combava (Le Domaine de L’Orangeraie, La Digue)
This upscale, open-air restaurant specializes in contemporary Creole and French cuisine, serving dishes like vanilla-infused grilled prawns, Seychellois-style crab bisque, and breadfruit gnocchi with coconut cream sauce. The stunning sunset views add to the dining experience.
Beau Vallon and Beyond
Beau Vallon, one of Seychelles’ most popular beach areas, is home to several world-class dining establishments, many of which are located within luxury resorts.
- La Plage Restaurant (Near Coral Strand Smart Choice Hotel & Berjaya Beau Vallon Bay Resort & Casino, Mahé)
A beachfront fine dining spot that combines elegant French techniques with Creole flavours. Guests can enjoy butter-poached lobster, vanilla-scented tuna tartare, and slow-braised octopus curry, all while dining just steps from the water. - Seyshima (Constance Ephelia Resort, Mahé)
For an Asian twist on Seychellois ingredients, Seyshima is one of the best places to visit. This teppanyaki-style restaurant offers locally caught seafood prepared with Japanese precision, including sushi rolls with Creole flavours, seared scallops with coconut-lemongrass sauce, and spiced lobster tempura. - Tamarind (Avani Seychelles Barbarons Resort and Spa, Mahé)
A romantic, beachfront restaurant specializing in Indian and Thai fusion cuisine. Highlights include curried tiger prawns, grilled tandoori lobster, and spicy coconut seafood laksa, all featuring locally sourced ingredients.
Conclusion
Seychelles is a destination where food plays a vital role in cultural identity and daily life. The country’s cuisine is a vibrant reflection of its history, shaped by Creole, African, French, Indian, and Chinese influences, making it one of the most diverse culinary experiences in the Indian Ocean.
