Restaurants
Martinique

A seaside institution run by chef Guy Ferdinand, famous for its grilled spiny lobster and its convivial atmosphere with your feet in the sand.

Fine-dining restaurant in the L'Entrepôt complex, a former printing works between Fort-de-France and Le Lamentin. Chef Sébastien Jean-Joseph, trained at the Institut Paul Bocuse, serves blind tasting menus blending French technique with Martinican flavours (€59 to €100).

A family institution since 1950 in Grand'Rivière, at the foot of Mont Pelée, serving Creole seafood: titiri fritters, roucou-grilled lobster, the fisherman's marmite and crayfish fricassee. The 2-star hotel has ten rooms, and lunch is served Tuesday to Sunday.

Set in the heart of the Depaz distillery inside a former cane mill, this restaurant serves refined cooking from Martinican produce, blending tradition and modernity, on a terrace opening to Mont Pelée and the Caribbean Sea. Open for lunch Tuesday to Sunday.

The restaurant of the Domaine des Bulles, open to non-guests from breakfast to dinner, serving home-style Creole cooking with local produce, fish and herbs from the estate's garden. The menu is short, and the terrace overlooks the bay of Pointe du Vauclin.

A Creole restaurant with a sea-view terrace just past Salines beach, serving Martinican recipes since 1995: accras, boudin, colombo, chatrou fricassee, grilled fish and lobster, and homemade blancmange. It is open daily from 10 am to 5 pm.

Creole and Antillean cooking built around seafood, traditional meat dishes and homemade desserts, served on a seafront terrace with a view of Diamond Rock. Meals can also be served on a boat or taken away. Open Monday to Saturday.

A family-run waterfront restaurant in Les Anses-d'Arlet serving traditional Creole cooking with modern touches, made in-house from fresh produce: smoked chicken, ouassous (freshwater prawns) and grilled marlin. Open Tuesday to Friday, with a space for private events.