Martinique will not fail to amaze you with its
culinary treasures. The fusion of creole and French cuisine creates
a unique variety of tastes smells and colours. The restaurants
propose french, italian, international, asian dishes. There are also
pizzerias, snacks on the beach, bakeries. There
is a large choice in Martinique, for all tastes and
preferences.
Spices
and flavours
The spices can be found adding colour and flavour not
only to the creole dishes but also the local market stalls. The
typical garnish including garlic, onion, parsley and thyme, is a
base for most of the islands dishes to enhance the flavours of meat
and fish.
Chilli,
cinnamon, cumin, vanilla , ginger, muscat walnut are commonly used
in many different recipes to add distinct yet subtle flavours and
aromas.
“Colombo” is a combination of spices: coriander, chilli, ginger,
cumin, black pepper, and toasted rice are ground together to create
a powder similar to Indian curry, used to flavours fish and meat
dishes which take their name from this unique ingredient (Chicken
Colombo and Colombo de cabri)
TROPICAL FRUIT
An explosion of colours, shapes and
flavours.
Tropical nature offers an incredible variety of fruit and vegetables.
Click on the Photo!
Delicious
sorbets on the beach!
Coconut, guava, papaya, tamarind, ….all home made
according to traditional recipes handed down through generations .
Scrumptious and refreshing , best enjoyed on a beach in the shade of
a palm tree!
The Creole cuisine
of Martinique
Meals
are typically a single course of fish or meat.
The base of most dishes includes chicken, pork, goat, fish or
crustaceans. You will find fantastic fillets of tuna, daurades and
thazard as well as freshly caught shellfish, prawns and other
seafood.
The variety of ingredients is only matched by the numerous cooking
methods employed from complex preparation to simply grilled and
complimented by sauces (chien, vanilla, pepper…), boiled rice and
fresh vegetables.
Accras:creole
fritters with prawns, fish or vegetables
Boudin créole:"sausage"
spiced, pork or fish…
Crabe farci:mud
crab with spicy filling
Lambi: pulp
from the giant strombo, a large mollusk found in the Caribbean.
There are various ways of cooking this dish but it is often
accompanied by a spicy creole saucel
Poulet boucané:
chicken smoked over sugar cane
Colombo: a
typical curry style powder used in fish and meat dishes.
Chatrou:
octopus
Calalou: a
soup with a base of herbs, vegetables, pork or crab
Paté en
pot: soup of trip of lamb and
vegetables
Blaff: a style
of cooking fish or crustaceans in water and spices accompanied by
rice
Matoutou: a
specialty dish consisting of mud crab and rice; a dish traditionally
eaten at Easter.
Gratin de banane:
are
bananas suitable for desert and those for cooking. Grated banana is
often a side dish accompanying the main course.
Cristophine:
a
pear shaped Caribbean fruit with a delicate flavor commonly used in
a gratin.
Ignam: a tuberous vegetable that is used much like
a potato
Sauce chien:
a light sauce often accompanying
grilled meat or fish, slightly spicy
'Tinain: green
banana prepared in the same way as a potato
Z'habitant: Large
freshwater prawns
Flan de Coco:
a desert consisting primarily of milk and coconut
RESTAURANTS IN MARTINIQUE
The best restaurants of Martinique, divided
by south and north regions of the island, selected for their
food quality, ambience, location...the good places
where to eat in Martinique. Visit their pages with photos, menus and recipes.. good appetite!
Restaurants South
Martinique
At
Sainte Luce, a small fishing town on the Caribbean sea,
Restaurant Papayou offers an original cuisine.
Elaborated with fresh local products. An excellent welcome
from friendly owners, in a relaxing atmosphere. Papayou is
also an exhibition space for local artists. The menu changes
every day, lobster, fresh shrimp and home-made “punch.” are
some classic examples.
In
the suburb of Trois Ilets, in the south of Martinique,
Fabrizio “Big Chef” and Monica in their restaurant
Sole&Luna
propose the true Italian cuisine to all the lovers of the
good table. With his passion for the kitchen and his
sensibility Fabrizio has given life to new savory dishes,
reviewing some Italian recipes with the local products. Try
for believing!
On the beach
of Cap Marin at Ste Anne the restaurant, lunge & bar Les
Filets Bleus - Abdel's Club Abdel’s offers a unique
environment overlooking the sea with sun lounges provided
for guests, bar service upon the beach and a menu rich with
specialty fish menu and traditional dishes from Martinique.
Furbished with comfortable sofas and chairs, the restaurant
has a loung bar area where you can listen and dance to good
music by the sea.
At
Cap Chevalier, in Anse Michel, one of the most beautiful
beaches of Martinique, the restaurant Le Paradisio offers a
refined and selective French cuisine complimented by a
selection of typically Creole dishes, in a fresh, colorful
and inviting atmosphere. Le Paradisio also offers a bar
service. Ample space for dining and relaxing. An experience
not to be missed!
At St Anne,
to the south of Martinique, in a typically Caribbean
atmosphere shaded by palms, Gianni offers traditional
Italian fare as well as his Napolitano specialties.
Italian antipasti, first and second as well as the house’s
specialty desserts.. a true treat at these latitudes. At
Casanova you will find a warm atmosphere, home cooking,
Italian wines and as good a coffee as you’ll find in Italy.
Gianni and Pasta!
In the heart
of the marina of Marin, the restaurant-bar Mango Bay,
between sailing boats and catamarans, offers
a young and international ambience, meeting point for
skippers and sailors in Martinique. A various menu for every
taste: pizzas, grilled fishes and meats, crêpes,
tagliatelles, creole dishes. Mango Bay is open from
the early morning, breakfast from 7€, tourist menu 19,50€,
drink included.
Internet Wi-Fi free for clients
Open
every-day: bar and Délifrance from 7 AM, restaurant from 11.30
AM
Boulevard
Allègre - Port de Plaisance Le Marin - Phone 0596.746089
If
you find yourself to the north of the island or at Morne
Rouge you should travel the Route de la Trace, stopping at
the restaurant La Chaudière, an unmissable stop: set in a
tropical garden, Yannik offers a traditional menu. Genuine
and simple, the true flavors of the island combined with
passion and attention.
Gold Medal for
first place 2002
Academie de la Gastronomie des Antilles - Grand Prix de
l'art Culinaire
Quartier Propreté - Morne Rouge
tel 0596.523447 e-mail la.chaudiere@wanadoo.fr
Open every day until 16.00
The
restaurant Le Moulin at Cannes, situated in the Depaz
distillery Domaine, offers a Creole kitchen inspire by local
fresh produce and original dishes prepared with rum,
obviously Depaz Rum! As it's name claims, the restaurant is
an antique stone mill that offers not only great food but
also a beautiful view overlooking the country with its
endless sugar cane fields and the Caribbean Sea that
dominates the horizon.
Le Moulin à Cannes - Distillerie
Depaz
Plantation de la Montagne Pelée - 97250 Saint Pierre
Tel. 0596.698047
Open every day for lunch, sundays closed
Martinique and
France
Martinique is a French
overseas region (DOM) and as such is a part of the European
Union .
Juice, syrup and sugar from sugar cane
Sugar cane remains the second most important
agricultural product of the island. Surrounding its production is a
rich tradition and history that permeates the modern Martinique.
Sugar, syrup and Rum are the principal products of the sugar cane
but one can also find on the market stalls “Jus de canne” or juice
of sugar cane, freshly squeezed sugar cane juice guaranteed to
refresh and give you energy
ricetta
sorbetto al cocco
1/2 litro di latte di cocco,
150 g di zucchero di canna, scorza di limone verde o
lime, estratto di vaniglia, cannella in polvere
grattare la polpa di un cocco,
farla macerare 10 minuti in una tazza di latte
vanigliato, quindi filtrare con un canovaccio.
Sciogliere lo zucchero nel latte, aggiungere la buccia
di limone e la cannella. Miscelare bene, versare nella
sorbettiera o riporre nel congelatore.
Poulet
boukané
A delicacy not to be missed!Chicken smoked over
sugar cane and served with a lightly spiced sauce. The dish can be
bought from many of the roadside spots, the irresistible aroma will
let you know when its time to stop!
ricetta
colombo
de poulet
Ingredienti:
1 pollo, 1 lime, timo,1 cipolla,
2 carote, prezzemolo, 3 spicchi d'aglio, peperoncino,
polvere di colombo, sale e pepe, olio d'oliva.
Far marinare il pollo tagliato
in parti per almeno 1 ora con il succo di lime, timo,
aglio, sale e pepe. Quindi fare rosolare i pezzi di
carne nell'olio, aggiungere la cipolla tagliata a fette,
le carote a rondelle e gli spicchi d'aglio.
Continuare a cuocere mescolando per circa 10 minuti.
Aggiungere 200 grammi di polvere di colombo e il
prezzemolo, e coprire con acqua a filo della carne.
Lasciare cuocere a fuoco lento
per circa un'ora, aggiungendo un po' d'acqua bollente se
necessario.
Servire con riso bianco.
The sweets of manioca
The sweets of manioca
The manioca, a base for traditional cooking , is used in the
preparation of cassave: a delicious biscuit, with coconut,
eggs and cinnamon.
Click here to discover more!
ricetta
pollo al cocco
6 cosce di pollo,
400 g latte di cocco, 1 cipolla, 2 spicchi d'aglio, 1
pomodoro, 1 peperoncino, 1 lime, sale, pepe, timo,
prezzemolo, cipollotto
tritare aglio, cipolla,
spezie, aggiungere alla carne con il succo di lime, un
po' d'acqua, sale e pepe. Lasciare riposare per 24 ore
in frigorifero. Fare rosolare le cosce di pollo con
l'aggiunta di un po' di zucchero, aggiungere il succo di
macerazione con tutti gli ingredienti e far cuocere
coperto a fuoco medio per 40 minuti. Aggiungere il latte
di cocco e il peperoncino, cuocere ancora 10 minuti e
quindi servire accompagnato da riso.
Chilli,
cinnamon, cumin, vanilla , ginger, muscat walnut are commonly used
in many different recipes to add distinct yet subtle flavours and
aromas. 
Meals
are typically a single course of fish or meat.
Boudin créole:"sausage"
spiced, pork or fish…
If
you find yourself to the north of the island or at Morne
Rouge you should travel the Route de la Trace, stopping at
the restaurant La Chaudière, an unmissable stop: set in a
tropical garden, Yannik offers a traditional menu. Genuine
and simple, the true flavors of the island combined with
passion and attention. 
