Cooking and food in Guadeloupe with the variety of flavors, fragrances and colors are well represented by a selection of restaurants.
 

Guadeloupe today oriented tourism in the tourist areas like Sainte Anne, and Saint Francois Le Gosier, offers many restaurants that reinterpret the Creole cuisine as nouvelle-cuisine, calling it "progressive cuisine." The choice is very wide, between Creole cuisine, French, Italian, Chinese, Tex-Mex, Lebanese, Indian and pizza.
Far from the tourist centers back to the choice between being French and Creole cuisine.
Do not miss the chance to eat in one of several "lolo" along the roads or near the beaches, a way to sample the kitchen of Guadeloupe normally prepared by the still "mami" and cheap (10/12 euro on fish dish with rice, local vegetables, beans, red ...). In recent years, along the main roads in tourist areas, many restaurants have been offering only ... grilled pork ribs, chicken and fish in a free and cheap.
 

90% of night clubs are located in Gosier: discos, bars and casinos and live a fuller appreciation of the Gwada. Bars traditional restaurants offer live music and are very active. Anywhere on the island, mainly around the tourist centers, you can eat while listening to music and dance zouk, salsa, or more traditional and mazurkas polche.

 The local style "west" are mainly clustered between Le Gosier and Marina Bas du Fort and Saint François. The clubs that come alive from 24 onwards, are concentrated in the main tourist area. François vicino all’hotel Le Meridien. The two casinos are the first to Gosier area of hotels, the second in nearby Sainte François Le Meridien.

We suggest you find at the various proposals for shows, concerts and events through local media.

WHERE TO GO FOR FUN?

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"The cuisine of a people is the only exact testimony of its civilization" ... through the kitchen island of Guadeloupe retrace the history of colonialism, the meeting of different peoples and cultures. Spices from India, the strength of flavors from Africa, the French sophistication and traditions amerinde were able to create an original and colorful cuisine of the strong themes, based on substantial dishes, usually consisting of one very rich and abundant , meat or fish accompanied by vegetables and rice. Chicken, pork and goat meat are the most 'consumed, even if the fish is the basis of the local cuisine you can taste excellent slices of tuna, or to daurades thazard, and yet vivaneaux, octopus, Lambi, seafood, shrimp, lobsters and crab.

Cooked in various ways or simply grilled and accompanied with a sauce (sauce chien, vanilla sauce, pepper sauce and white rice ...), contour of fresh vegetables and gratin. Traveling in Guadeloupe find some 'everywhere vendors of "bokit" (a kind of bread served with fried chicken, ham, etc..) Sellers cones peanuts, home-made sorbets, accras cod ...

Accras: bigné with fried shrimp or cod
Bélélé: balls of bread with tripe (specialty Marie Galante)
Blaff: it is a way to cook fish and shellfish, with spicy broth. It goes well with rice
Blanc manger: type pudding dessert coconut
Bokit: fried bread with meat, fish, vegetables
Boudin créole: "blood" spicy, pork or fish
Calalou: soup made of herbs, vegetables, pork and crab.
Chatrou: is the octopus, cooked in different ways
Chélou: flat-based intestines of sheep, beef and rice
Chiquetaille de morue: chopped and grilled cod, served with vinaigrette.
Colombo: is a powder type used to curry dishes of meat or fish
Crabe farci : land crab stuffed with a spicy filling.
Cristophine : vegetable Caribbean is a pear-shaped, it is very delicate and in gratins.
Dombré : balls of flour and vegetables
Féroce : avocado, cod, cassava flour and chilli.
Flan de Coco : it 'a dessert made from milk and coconut
Gratin de bananes jaunes: exist banana dessert and cooking bananas. The banana gratin often accompany the main courses.
Ignam: it is a tuber that is used as the potato
Lambi: 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 sauce.
Matete: one is made up of land crab and rice, is a traditional dish for Easter.
Ouassou: freshwater prawns, very tasty.
Paté en pot: soup consistent with sheep innards and vegetables
Poulet boucané: smoked chicken on a grill cover, the fire is flavored with sugar cane.
Sauce chien: a light sauce that accompanies meat or fish grilled, slightly spicy
Sorbet: coconut, the guyava or passion fruit, the home-made sorbets are a specialty to taste
Souskai: retting juice with garlic, lime and salt
Tinain: green bananas to be cooked like potatoes.
Ti-nain morue: typical Creole dish of dried cod and banana.
Tourments d'amour: biscuits with coconut and goyava