Fodor's Expert Review Le Touloulou Le Restaurant

On the curve of Plage de Petite-Anse, this casual hotel restaurant has tables in the sand, stylish Euro decor, and the freshest, most delicious seafood. Chef José Viator does wonders with fish carpaccio; ouassous (jumbo crayfish) in coconut sauce; bébélé (a flavorful creole dish with tripe and dumplings); and fricassee of conch or octopus with breadfruit. Set menus are the best value at both lunch and dinner. On weekends, the Creole Brunch from 11 to 4 is particularly celebratory; on weekend nights there's entertainment or dancing. Pergola's, the circular bar, has some of the island's best rum cocktails.