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 by sylvie-uk
seafoods Leave a Comment Theme: LocalPrice: less than US$10 » Currency ConverterComparison: least expensiveAddress: Port of "Port Louis"Directions: on the port of Port Louis. see picture
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It's the restaurant of the "Habitation Tendayou"
The restaurant is largely opened on the sight over Deshaies aand the bay...
Birds are every where and fly and eat in plates...Crazy.
The director is also a fisherman and the kitchen is done by his wife...It's very good and tasty.
For aperitve you can drink-each one serve himself- a"planteur" or adelicious "mojito", then you can eat
"poissons cru mariné aux epices et au lait de coco"
Ragout de poissons
and so on Theme: LocalPrice: US$21-30 » Currency ConverterComparison: less expensive than averageAddress: Matouba la haut-Deshaies
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 Sampling by seagoingJLW
Matoutou de crabes--crabs sauteed with onions, garlic and lemon juice
Crabe aux ti bananes vertes--boiled crabs and green bananas
Lambi--conch
Blaff--stewed fish with lemon or lime, garlic and hot red pepper
Calalou--stew containing ham, bacon, or crab
Ti nin lan morue--green bananas, cod, sweet potatoes, green peppers, cucumbers, and bits of pork Leave a Comment Theme: Other
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 by BEETLE_VERTE
Accras, fishes, fruits, veggies. And always always a Ti-punch or a Planteur! Leave a Comment Theme: Other
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 by BEETLE_VERTE
Her dish of Accras (fish fritters) is a feast in its own, but when she arrived with the chicken columbo and the thazard fillets (taste and feel a bit like fresh tuna), I was in paradise! Leave a Comment Theme: OtherDirections: Unfortunately, I can't remember! It's near Bouillante, in Basse-Terre, and if you take a day trip there (Cousteau sanctuary...), almost all guides will take you there...
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 by BEETLE_VERTE
(I'd like to thank Luc and Claire for the great evening!)
A plentiful buffet Leave a Comment Theme: OtherAddress: On Pointe-de-la-Verdure in GosierOther Contact: 05 90 84 79 68
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 Port Louis by myriam_cLeave a Comment Theme: OtherPrice: US$21-30 » Currency ConverterComparison: about averageAddress: Plage du Soufleur, 97117 Port-LouisDirections: at the seaside in Port Louis
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 Domaine de Valombreuse by myriam_c
typical creole cuisine: calalou, colombo de poulet, colombo de cabri à l'indienne, tarte aux ouassous, chatrou, ti nain, ... Leave a Comment Theme: OtherPrice: US$21-30 » Currency ConverterComparison: about averageAddress: Domaine de Valombreuse - Cabout, 97170 Petit BourgDirections: in Basse Terre, in the middle of the jungle
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Eden Plage on the beach at St. Anne
There is live music almost every night and a broad range of recorded music otherwise. One night a (very good) saxaphonist came in and accompanied the recorded music. Part of the restaurant is inside (with a pool table & bar) but most of it is a series of covered wooden decks joined by wooden plank walkways and bridges. It is definitely a family place but the decks give a feeling of privacy.
If you get beer, make sure to get one on tap. The bottled beer is not cold enough. Mixed drinks were okay. Merlot wine was excellent.
I loved my lamb chops although they specialize in seafood and pizza. Leave a Comment Theme: OtherDirections: Eden plage communale a St Anne. At the end of the St. Anne communal beach (Take any of the streets to the beach and turn left. It is almost at the end on your left. You can't miss it if you go far enoOther Contact: 0590 85 31 87
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La Chaloupe is a partially open, partially walled restaurant offering fine French and Creole cuisine. Only the bar seating has a view of the marina but it is pleasant enough so you don't mind. The menus are in French only. The waitstaff do not speak English although they try very hard to communicate. The manager did speak some English and was able to help us understand the menu. My husband ordered a a 'menu' - a full meal from appetizer to dessert plus a glass of wine. I had pasta avec langouste. Langouste is the Caribbean lobster -- without the lobster claws. It was all excellent. We had our first and best taste of accras here. (Accras are fritters made with cod and spices -- supposedly a marriage of French, Creole and Indian cooking. They are served hot on a bed of cold lettuce and grated carrots and possibly other vegetables. They are every where and they are addictive.) Neither of us was able to finish our meal although we did share the menu dessert - bananas flambee. The whole meal, including tip, was 388 francs.
Accras & langouste Leave a Comment Theme: OtherAddress: In the marina at Saint Francois, Guadeloupe.
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Grand Cul-de-Sac, Guadeloupe - Les Residences Yucca
Pointe de la Verdure, Guadeloupe - Hotel Karibea Le Prao
Pointe de la Verdure, Guadeloupe - La Residence St. Barth
Petit-Cul-de-Sac, Guadeloupe - La Sucrerie du Comte
Sainte-Rose, Guadeloupe - Residence Terrasses de l'Ilet
46 Blvd Amedee Clara Le Gosier, Guadeloupe - Novotel Bas-du-Fort Guadeloupe
Bas du Fort Gosier, Guadeloupe - Sunseas Hotel L Atlantide
5140 Grand Case Bay, Guadeloupe - Le Meridien La Cocoteraie
Avenue de l'Europe, Guadeloupe - Captain Oliver's Resort
Oyster Pond, Guadeloupe - La Creole Beach Hotel
Pointe de la Verdure PO Box 61, Guadeloupe - Sunseas Residence Anse Marigot
4071 Nettle Bay, Guadeloupe - Hotel Fleur d'Epee
Bas du Fort, Guadeloupe - Le Mahogany Hotel
Pointe de la verdure BP 61, Guadeloupe - Karibea Salako
Pointe de la Verdure, Guadeloupe
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