In a destination where cuisine is an essential part of cultural heritage, Seychelles Authentic Hotels Collection (SAHC) has established itself as a benchmark in preserving and promoting the authentic flavors of the islands, offering its guests a gastronomic experience deeply connected to the land, the sea, and local communities.
From agricultural self-sufficiency models to collaborations with fishermen, farmers, and local markets, the collection promotes a culinary approach that goes beyond luxury, focusing on authenticity, seasonality, and respect for the environment.
Le Duc de Praslin: Creole culinary heritage
Le Duc de Praslin celebrates Creole cuisine through a culinary offering that highlights fresh local ingredients, aromatic spices, and recipes passed down from generation to generation. Overall, between 70% and 80% of the dishes served at the establishment are Creole or locally inspired, maintaining a balance between preserving gastronomic tradition and offering a careful selection of international options.
The menu includes classics reinterpreted with respect for tradition. Many of these dishes continue to be prepared today as they were decades ago, preserving the ancestral techniques, original spice blends, and slow cooking methods that define Creole culinary identity. The main ingredients—fish, seafood, fruits, vegetables, coconut, and spices—come directly from the Seychelles and the Indian Ocean. Fish is purchased daily from local fishermen, while fruits and vegetables come from island farms and markets throughout the archipelago, an approach that not only guarantees freshness and seasonality but also strengthens the local economy.
Among its specialties are the various cari—fish curry with coconut (Cari Poisson), octopus curry (Cari Zourit), and chicken curry (Cari Poule). The menu is rounded off with grilled red snapper accompanied by creole sauce, the classic smoked fish salad (Salade Poisson Fumé), and crispy breadfruit chips served with creole sauce, creating a culinary experience that reflects the archipelago’s gastronomic tradition.
Many visitors discover smoked fish for the first time here and are surprised by its delicate and aromatic flavor, as well as by the chatini (Creole chutneys) made with local fruits such as mango, bilimbi, or papaya.
Denis Private Island: a benchmark in farm-to-table cuisine
When it comes to cuisine, Denis Private Island stands out as the flagship accommodation thanks to its genuine farm-to-table approach. Unlike other hotels that limit their own production to small vegetable gardens, the Denis Island farm is notable for its scale and level of self-sufficiency.
The island has extensive orchards, vegetable gardens, greenhouses, and hydroponic systems. It is also home to more than 200 cattle and 150 goats, among other species. As a result, it produces its own milk, yogurt, eggs, and meat, while fresh fish is sourced from the surrounding ocean, making Denis Island virtually self-sufficient. In fact, most of the food is grown on the island itself, with the exception of a few special products, such as salmon.
This model not only contributes to sustainability by reducing the carbon footprint, but also reinforces the vision of recovering the traditional values of Seychelles, when communities, isolated from the rest of the world, depended on the sea and the land for their subsistence, thus strengthening respect for the natural environment.
Reflecting this approach, Denis Private Island does not have fixed menus: its culinary offerings are constantly evolving, guided by the freshness of the ingredients, seasonality, and local availability. Among the most emblematic experiences is the weekly Creole Night, considered one of the most memorable experiences on the island. During this evening, La Pirogue, the historic boat shed, is transformed into a unique open-air Creole restaurant, set with bonfires on the beach that evoke the spirit of the traditional Moutya dance. The experience culminates with a generous buffet of Creole cuisine—both classic and contemporary—made exclusively with ingredients grown and produced on the island itself.
A journey through Creole cuisine aboard Mason's Travel experiences
Creole cuisine is an essential part of the experiences offered by Mason’s Travel in the Seychelles, a commitment that is also reflected in the cuisine served during its tours and catamaran excursions. On board, travelers can enjoy a careful selection of traditional Seychelles dishes, such as grilled fish, papaya and mango chutneys, lentils, local salads—including smoked fish salad—and typical desserts such as nougat and banana cake.
All dishes are made with local ingredients and are prepared by suppliers and chefs from the islands, reinforcing Mason’s Travel’s commitment to local produce and cultural authenticity. Among these names is Madame Alice Pool, an iconic figure in Creole cuisine, who has been collaborating with Mason’s Travel for over 40 years. Since then, she has been preparing her renowned gateaux banan (banana cake) following a secret recipe that has become one of the most representative flavors of traditional Seychelles cuisine.
La Belle Tortue, Creole haute cuisine in the Indian Ocean
The gastronomic offering at La Belle Tortue is one of the most distinctive features of its intimate luxury concept on Silhouette Island. In this privileged enclave, Seychelles Creole cuisine is presented from a contemporary perspective, respectful of local produce and deeply connected to the natural environment. At the helm of La Table d’Eva, chef Benjamin Cassé designs a four-course gourmet menu every evening, guided by the catch of the day and fresh ingredients from the market.
The culinary experience is built on a creative reinterpretation of the French-Creole heritage, where fish, seafood, tropical fruits, and native spices are integrated with French technique and modern sensibility. Dishes such as ceviches flavored with passion fruit, smoked fish with Creole salad, coconut and ginger soups, and seafood creations inspired by local tradition reflect the richness of Seychelles’ gastronomic heritage and its dialogue with contemporary flavors.
Carana Beach Hotel and Indian Ocean Lodge: freshness, seasonality, and local heritage
Carana Beach Hotel and Indian Ocean Lodge share a gastronomic philosophy based on freshness, seasonality, and the promotion of local culinary heritage. Both prioritize the use of fresh produce, meat, and other ingredients sourced from Denis Private Island’s farm, as well as from carefully selected local suppliers and producers, ensuring high standards of quality.
In line with this commitment, the hotels are committed to a dynamic culinary offering that evolves according to the season and the availability of ingredients, avoiding fixed menus. Instead, they offer seasonal tasting menus (table d’hôte) and weekly themed buffets, designed to surprise guests and reflect the changing flavors of the archipelago.
As an expression of this gastronomic identity, each hotel celebrates a weekly Creole Night, a tribute to traditional Seychelles cuisine and the multicultural influences that define the island. During these evenings, chefs Marcus Freminot (Carana Beach) and Dave Fostel (Indian Ocean Lodge) present a selection of local specialties and contemporary interpretations inspired by the island environment, creating an immersive culinary experience that connects visitors with the culture, history, and authentic flavors of Seychelles.
Through its various properties, Seychelles Authentic Hotels Collection demonstrates that gastronomy can be a powerful tool for cultural connection. Each ingredient, each recipe, and each culinary technique tells a story of respect for the environment, traditions, and the people who shape the identity of the islands. An invitation to discover Seychelles from the table, savoring its most authentic essence.
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About SEYCHELLES AUTHENTIC HOTELS COLLECTION
Seychelles Authentic Hotels Collection is an association of hotels and local services whose goal is to offer unique experiences in one of the most coveted and stunning islands in the world, the Seychelles. This collection of hotels is a true reflection of the essence of Seychelles, blending unpretentious luxury and comfort with the destination’s lush nature and the warm hospitality of its people. Each of the accommodations promises exclusive stays, where local tradition and culture, as well as the natural beauty of the surroundings, come together to forge unforgettable travel memories. From stunning white sand beaches to green mountain landscapes and dense tropical forests, the hotels are strategically located to provide an island experience from an authentically local perspective.
Source: SERGAT Comunicación