The Top Foods to Try in Seychelles

Smoked fish salad, traditional dish in Seychelles — Photo: Anders Blomqvist / Getty Images

Seychelles is mostly known for its pristine beaches and luxurious resorts, but there are also plenty of national dishes worth trying during a visit to the picturesque islands. Seychellois gastronomy is most closely related to Creole style, as it's very flavorful and influenced by French, Indian, and Chinese cuisines. The islands offer an array of fresh seafood coming directly from the ocean, then enhanced with rich, aromatic herbs and spices. Use this list to learn about the variety of Seychellois foods to sample.

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Breadfruit Chips

Found throughout the Seychelles islands, breadfruit is a tropical fruit used to make breadfruit chips. A favorite among Creole locals, these lightly salted chips are commonly found around the islands and are a great snack to have on hand while lounging on the beach or moving from one excursion to the next.

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Shark Chutney

Chutney dishes — Getty Images / mtreasure

While chutney is huge in Indian culture, the Seychellois decided to create their own spin on the savory meal by making theirs with shark meat, boiled and mashed up into fine pieces. The shark is then mixed with bilimbi (a local fruit), lime, turmeric, and onion. On occasion, you can find the chutney made with dried fish instead of shark. Typically served with rice, it is a popular dish found at most local Creole restaurants. Olivier le Vasseur, located inside Treasure Cove Hotel on Mahé island, serves a particularly delectable version.

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Caris Masala

Vegetarian Masala — Getty Images / haoliang

The delectable Caris Masala is a Creole version of Indian vegetarian curry that is rich in aroma and flavor. It is made with a combination of vegetables and spices such as saffron, cumin, cloves, fenugreek, and coriander. This is a dish for those who can handle a lot of heat, so if you don't like spicy foods, you might want to sit this one out. Head to Indian restaurant The Copper Pot on Mahé island for their take on the curry.

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Santini

Another appetizing Creole option is Santini salad, which is traditionally made with finely grated ingredients such as golden apples, raw papaya, and a mix of spices, chilis, and onions. The salad can be a bit on the spicy side, so make sure to accompany it with a side of cold water to flush it down. The non-vegetarian version of the classic dish can include either minced fish or shark meat, which lends a tangy taste. Though better known for its Italian cuisine, the famed La Scala Restaurant also serves up tasty traditional Creole dishes, including Santini.

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Octopus Curry

For those interested in sampling a unique dish while on the islands, octopus curry is highly recommended. It consists of coconut milk, masala, ginger, saffron, and of course, octopus. Popular among locals, this savory and aromatic meal is one of the most famous traditional dishes in Seychelles. The luxurious Chateau de Feuilles hotel on Praslin island offers an amazing octopus curry at their on-site restaurant.

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Rousettes Curry

While rousettes (fruit bat) curry may not sound as appetizing as others, this local Seychellois dish is highly recommended. It has a gamey taste similar to venison, but do take care while you eat it: It consists of many tiny bones, not unlike some fish dishes. You can try this traditional curry at Marie Antoinette restaurant, situated on Serrat Road in Saint Louis, Seychelles.

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Ladob

This scrumptious dessert is made with either banana or sweet potato, cooked down in coconut milk then mixed with sugar, fresh vanilla, nutmeg, and cinnamon. Moist, soft, and creamy, Ladbob is the perfect treat to enjoy at the end of a meal.

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Pwason Sale (Salted Fish)

Pwason Sale (salted fish) is a popular Seychellois dish dating back to the time when food was preserved through salting and pickling techniques. The delicacy is often fried and then served with either rougail (a type of local tomato-onion sauce) or with curries and rice. Consider checking out the Fish Trap Restaurant & Bar, located on La Digue island, for an array of seafood options, including salted fish.

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Bouillon Brede

Bouyon Bred — The Boardwalk Bar & Grill / Facebook

For those interested in trying a refreshing soup while in Seychelles, consider sampling bouillon brede. The broth is made of a combination of fresh greens (such as spinach, bok choy, moringa leaves, Chinese lettuce, and cos lettuce), bouillon, ginger, stir-fried onions, garlic, and other seasonings. Sometimes, chilies, tomatoes, and either fish or chicken stock are added for extra flavor. It's usually served on the side with dishes such as fried fish, rice, and beans. Victoria's The Boardwalk Bar & Grill offers a tasty version of the Creole soup.

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Pwason Griye (Grilled Fish)

Pwason griye (grilled fish) is one of the most popular dishes in the Seychelles islands. Usually prepared with either red snapper or rabbitfish, it's seasoned with garlic, ginger, and chilies and often accompanied by sweet potatoes, rice, and tamarind-tomato chutney. The dish is often served at festivals and family gatherings, but you can find it at local restaurants as well. For fresh local fish, head to Les Rochers on Praslin island.

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Kat-Kat Banana

Famous in the Seychelles islands, this traditional dish features fish and either green bananas or plantains. It is made by first boiling the fruit in coconut milk, then pounding and mixing it with cooked, shredded pieces of either amberjack or carangue fillets. Typically seasoned with garlic and ginger, kat-kat is served with rice and chili peppers. Les Laurier in Baie Sainte Anne offers it on their dessert menu.

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Salade de Palmiste

Salade de Palmiste is a Seychellois delicacy that consists of heart of palms, coconuts, avocados, red bell peppers, green mangos, coriander, and mint. It's typically mixed with sweet and sour dressing, then topped with ginger and lime for an added tangy taste. This prominent meal is coined locally as the millionaire’s salad because retrieving the palm hearts can be quite difficult—it involves cutting down entire palm trees to reach them.

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