CUISINE, RESTAURANTS AND NIGHT LIFE IN GUADELOUPE
The cuisine in Guadeloupe, with it's variety of flavors,
fragrances and colors, is well represented by its wide
selection of restaurants.
Guadeloupe today is especially geared towards tourism and
in its main tourist areas like Sainte Anne, and Saint
Francois Le Gosier, you'll find many restaurants have
reinterpret the Creole cuisine with nouvelle-cuisine,
calling it "progressive cuisine." Choices also vary
from, traditional Creole cuisine, French, Italian,
Chinese, Tex-Mex, Lebanese, Indian and pizza.
Away from these major touristic points the chose will be
between French or Creole.
Do not miss the chance to eat in one of the common "lolo"
which you can find on the roadsides near the beaches A
good way to sample the traditional cooking, normally
stilled cooked by "mami" and cheap (10/12 Euros for fish
dishes accompanied with rice, local vegetables and red
beans etc.) Recently many BBQ restaurants have sprung up
roadside in many of the main touristic destinations.
They serve up, grilled pork ribs, chicken and fish in a
free style atmosphere and are often cheap.
90% of night clubs are located in Gosier, which also
hosts many discos, bars and a casino and live a fuller
appreciation of the Gwada. Bars & traditional
restaurants offer live music and are lively. All around
the island, but mainly around the tourist centers, you
can eat while listening to music and enjoy dancing after
your meal to zouk, salsa, traditional mazurkas polches
and other various beats.
The local "westernised" style discos & bars are also
located at Le Gosier, Marina Bas du Fort and Saint
François. The clubs come alive from midnight onwards and
are all in the main touristic centres. There are two
casinos, one at François near the Le Meridien hotel, the
other at Gosier in the hotel area.
We suggest you look for concerts and events through
WHERE TO GO FOR FUN?
Guadeloupe and islands
cuisine and dishes
"The cuisine of a people is the exact testimony of its
civilization" ... through Guadeloupe's cuisine
traditions you can retrace the history of its
colonisation and the union of its different peoples and
cultures. In the cuisine you will encounter spices from
India, a strength of flavours from Africa, a French
sophistication and some Amerindian traditions. Its
origins have given rise to an original and colourful
cuisine, with strong dishes, based on substantial
ingredients, usually consisting of one very rich and
abundant serving of meat or fish and accompanied by
vegetables and rice. Chicken, pork and goat are the most
common among meat dishes. Fish is the bases of many of
its plates, where you will come across tuna steaks,
bream, wahoo, snapper, octopus, conch and other shell
foods including shrimp, lobster and crab.
Cooked in various ways or simply grilled and normally served with a
sauce, (Sauce chien, vanilla sauce, pepper sauce etc.) served with
rice, fresh vegetables and gratin. Whilst travelling through
Guadeloupe you'll easily come across "bokit" stands, (A kind of
sandwich in a dumpling filled with fried chicken, ham, vegetables
etc.) They also normally sell roasted peanuts, home-made sorbets,
Accras: Fritters, normally cod or shrimp
Bélélé: balls of bread with tripe (specialty
Blaff: it is a way to cook fish and shellfish,
with spicy broth. It goes well with rice
Blanc manger: a coconut dessert
Bokit: fried bread with meat, fish, vegetables
fried bread dumpling sandwhich normally stuffed with
meat, fish or vegetables
Boudin créole: Blood pudding spicy Creole style
normally pork or fish based.
Calalou: soup made of herbs, vegetables, pork and
Chatrou: octopus cooked hot pot style
Chélou: a dish based on sheep/bovine intestines
Chiquetaille de morue: chopped and grilled cod,
served with a dressing.
Colombo: is a curry type powder used to cook up
meat or fish
Crabe farci : land crab stuffed with a spicy
Cristophine : A pear shaped Caribbean vegetable
with a delicate flavour often used in gratins.
Dombré : Dumplings
Féroce : avocado, cod, cassava flour and
Flan de Coco : a dessert made from milk and
Gratin de bananes jaunes: there are two main
types of bananas; dessert and cooking bananas. Both can
be used for gratin. Gratin is often served with main
Igname: it is root vegetable used like a potato.
Conch: It is the flesh of strombus giant, a large
shellfish popular in the entire Caribbean region, cooked
in different ways and often served with a spicy Creole
Matete: is a land crab type soup served with
rice, often traditionaly served at Easter.
Ouassou: freshwater prawns, very tasty.
Paté en pot: soup made with sheep innards and
Poulet boucané: smoked chicken, seasoned on the
grill. The smoke is based on sugar cane fibbers and
Sauce chien: a sauce/infusion that accompanies
grilled meat or fish, slightly spicy
Sorbet: coconut, guyava or passion fruit, the
home-made sorbets are a speciality.
Souskai: a conserve made with often cod, garlic,
oil and lime. Used in Feroce.
Tinain: green bananas to be cooked like potatoes.
Ti-nain morue: typical Creole dish of dried cod
and green banana.
Tourments d'amour: biscuits made with coconut and
Rum and distilleries
Rum, which has long been the engine of the island of
Guadeloupe is part of daily life in the Antilles.
‘Ti punch is almost a ritual: a shot of rum mixed with
lime and sugar cane. In Marie Galante the sugar has been
replaced with sugar syrup.
Rhum Agricole is obtained from the distillation of only fermented
cane juice. 100 kg of sugarcane produce 10 liters of rum!
Industrial or conventional rum is made in factories from the
distillation of molasses, the residue from the manufacture of sugar.
Fairly poor in aroma and flavour and usually used for cocktails and
cooking. Historically, before agricole rum.
Rhum vieux: Agricole rum allowed to stand at least three years in
oak barrels with a capacity of less than 650 l.
Rhum paille: Agricole rum allowed to stand 12 months in oak barrels
with a capacity exceeding 650l.
Spices and flavours
Spices both colour and perfume many Creole dishes and the local
A common flavour is 'bouquet garni,' a mix composed of garlic,
spring onions, parsley and thyme, is at the heart of many dishes
and is used to flavour meat and fish.
Red pepper, cinnamon, bois d'inde, nutmeg, cumin, vanilla,
ginger, are carefully measured in several recipes to give the
palate a delicate yet decisive flavour.
Colombo is actually a mix of spices: coriander, red pepper,
ginger, cumin, black pepper and toasted rice, reduced into a
powder very similar to Indian curry, used with meat or fish.
Plates are called colombo de poulet, colombo de cabri etc.
Fruits and vegetables
An explosion of colours, shapes and flavours, the land is generous
in this tropical garden and gives rise to an array of fruit and
Besides pineapple, coconut and banana, (As mentioned of which there
is a selection of various kinds falling in 2 categories green
cooking bananas and dessert bananas), on the market stalls,
depending on the season, limes (citron verts) and other citrus
fruit, passion fruit (maracudja, excellent as sorbet), mangoes,
goyave, corossol and plenty more.
Just to name the, 'legumes pays,' or local vegetables: cassava,
sweet potato, cristophine.