Guadeloupe Restaurants

Read our Guadeloupe restaurant reviews. Or post your own.

Guadeloupe Restaurant Reviews

View all »

Creole cooking is the result of a fusion of influences: African, European, Indian, and Caribbean. It's colorful, spicy, and made up primarily of local seafood and vegetables (including squashlike christophenes), root vegetables, and plantains, always with a healthy dose of pepper sauce. Favorite appetizers include accras (salted codfish fritters), boudin (highly seasoned blood sausage), and crabes farcis (stuffed land crabs). Langouste (lobster), lambi (conch), chatrou (octopus), and ouassous (crayfish) are considered delicacies. Souchy (like ceviche and Tahitian-style), raw fish that is "cooked" when marinated in lime juice or similar marinades, is best at seafront restaurants. Moules et frites (mussels in broth served with fries) can be found at cafés in Gosier and at the Bas du Fort Marina. As of January 2008, all restaurants and bars are smoke-free, as decreed by French law. More »

Fodor's Choice

View all Fodor's Choice »

Find Guadeloupe Restaurants

By Price

By Cuisine

By Location



Get the Fodor's Newsletter

For more travel ideas, tips, and deals, sign up for the Fodor's newsletter here. Read the current issue. Browse previous issues.




Copyright © 2009 Fodor's Travel, a division of Random House, Inc.