The best restaurants Guadeloupe

Timetable

Few restaurants in the archipelago offer round-the-clock service. Restaurant opening hours are generally standard (12 and 3pm and 7 and 11pm), with a few variations depending on the liveliness of the commune and the number of tourists on the island. The local population is accustomed to staying out quite late on weekend evenings, so in certain areas such as the Gosier - Pointe-à-Pitre marina, it's possible to dine later.

May 27, the day of the abolition of slavery in Guadeloupe, is the only public holiday on which even some restaurants choose to close.

In the Jarry shopping area, most restaurants are open for lunch. Only a few remain open in the evening.

On the island of Marie-Galante, most restaurants stop serving after 9pm, even in high season.

Budget & Tips

It's possible to get something to eat, whatever your budget. Food trucks can be found all over the country, near beaches, markets and tourist areas, serving sandwiches, bokits and agoulous. You can eat for €8 to €10, drinks included. Typical Creole restaurants offer dishes from €10-12, depending on their category.

Traditional restaurants (a cross between French and Creole cuisine) offer a wide range of dishes (from €12 to €30).

Finally, the gourmet restaurants scattered around the island are aimed at customers with a minimum budget of €50 per person.

Most establishments accept both cash and credit cards for payment. However, off-site checks (with a French address) are often refused.

What costs extra

Taxes and services are included in the price on the menu, so there's no extra charge. Tipping is not compulsory, and is at the discretion of each customer, according to his or her appreciation of the cuisine and service.

The local way

Many restaurants offer a "métissée" cuisine of traditional French dishes made with local produce. But the real local cuisine is usually to be found in small, typical restaurants with minimalist decor, but where the flavours are there for all to enjoy.

In Creole cuisine, dishes are often simmered. For meat lovers, blue or rare meat is not a feature of West Indian gastronomy. However, some restaurants offer fine cuts for tasting.

Spices and herbs are inseparable from Creole cuisine. They flavour every dish. Ginger, cinnamon, cloves, nutmeg, turmeric, colombo powder, bouquet garni, pimento, roucou or cive are present in every kitchen. Green or red chillies can be used in any form. Be careful when handling them. Protect your fingers and don't put it in contact with your mouth or eyes! Vegetarian chili gives you the taste of chili without the spiciness. Its pretty colors mean it can be used to decorate dishes without any risk.

To be avoided

Avoid being on first-name terms with waiters, as this could be misinterpreted by them, as the notion of service is still rather complex and being on first-name terms could be taken as a lack of respect.

Be on the lookout for "good deals" offered on the spot (buying lambi outside the fishing season, dishes based on turtles or their eggs whose consumption is forbidden...). But also lobsters on the side of the road, some of which are fished in prohibited areas contaminated with chlordecone. Get your supplies from the fishermen).

Smokers

Many restaurants have terraces where smoking is permitted, but please note that the terrace must be open and not covered.

Tourist traps

When it comes to restaurants, it's hard to call them a tourist trap. It's up to you to take a good look at the menus or slates announcing the dishes and their prices. The only trick might be to present you with a dish of lobster, fish or lambi frozen for fresh..