Seychelles Food and Drink

Seychellois cuisine reflects the islands' African, French, Indian and Asian influences, combining fresh seafood, tropical produce and aromatic spices in a distinctive Creole style. Fish is central to everyday cooking, often grilled, curried or prepared with chilli, ginger, garlic and coconut milk. Rice accompanies many meals, while breadfruit, cassava, sweet potatoes and plantains also feature prominently.

Restaurants range from informal Creole takeaways and beachside eateries to international restaurants and fine dining at larger resorts. Mahé offers the greatest variety, while Praslin and La Digue have a good choice of Creole restaurants and tourist-oriented dining. Takeaways are particularly useful for inexpensive local meals, with curries, grilled fish, rice and salads commonly available.

Fresh fruit juices are widely available, while tea is grown locally on Mahé. Alcohol is readily available in hotels, restaurants, bars and shops. Local drinks include Seybrew lager and Takamaka rum, produced from sugarcane and used both as a spirit and in cocktails.

Vegetarian food is readily available in tourist areas, with Indian-influenced curries, lentil dishes, rice, salads and vegetable dishes providing plenty of choice. Creole cooking makes extensive use of fish and seafood, however, so vegetarians should confirm that sauces and curries have not been prepared with fish or fish stock.

Specialities

Grilled fish: Freshly caught fish, often red snapper, tuna or jobfish, grilled simply and served with rice, salad or a spicy Creole sauce.

Fish curry: Fresh fish cooked with garlic, ginger, chilli and aromatic spices, sometimes enriched with coconut milk.

Octopus curry: Tender octopus simmered with spices and coconut milk, a Seychellois Creole favourite usually served with rice.

Shark chutney: Boiled and finely mashed shark mixed with lime, onion, turmeric and other seasonings, traditionally served as an accompaniment.

Ladob: A traditional dish made from ripe plantain or sweet potato cooked with coconut milk, sugar and spices; savoury versions are also prepared.

Breadfruit: A staple traditionally roasted, boiled or fried and served as an accompaniment to fish and curries.

Satini: A Creole salad or relish made from finely grated ingredients such as green papaya, aubergine or golden apple, seasoned with chilli, onion and lime.

Seybrew: A locally brewed pale lager widely served in bars, restaurants and hotels.

Takamaka rum: Seychellois rum produced from locally sourced sugarcane and available in several styles, either drunk neat or used in cocktails.

Things to know

Alcohol is widely available in licensed hotels, restaurants, bars and shops. The minimum legal age for purchasing alcohol is 18.

Tipping

A service charge is often included in restaurant and hotel bills, so tipping is not generally expected. Where no service charge is included, a tip of around 5 to 10% may be left for good service.

Drinking age

18 years old.