Discover five standout dishes from the islands of the Seychelles, each one rooted in local ingredients, island kitchens and Creole tradition, and learn where to savour them in style amidst warm hospitality and a relaxed coastal atmosphere.

1. Grilled Fish (Pwason Griye)

There is nothing quite like freshly caught fish in the Seychelles, often stuffed with garlic, chilli and ginger, then grilled over hot coals until the skin crisps and the flesh retains a glisten of salt-sea breeze. On the west coast of Mahé, you might find this dish served with simple steamed rice or fried breadfruit chips, alongside a tangy papaya or golden apple salad.
For a refined experience, consider dining at the resort of Avani+ Barbarons Seychelles. The beachside restaurant describes itself as the best restaurant in Seychelles for fresh seafood with a view. Expect the coast-to-table freshness to shine here, making it a safe “must” for this staple island meal.

2. Octopus Curry (Kari Zourit)

Tender octopus slow-cooked in coconut milk, garlic, ginger, turmeric and local spices offers a creamy, richly flavoured dish that exemplifies the islands’ fusion of Indian, African and French influences. Usually served with white rice or breadfruit, it’s best enjoyed when the sauce has been allowed to mellow, the octopus should almost melt on the tongue.
Seek it out at a seaside Creole restaurant on Mahé or Praslin, where local catches arrive daily. Locals often praise this dish for its comforting texture and aromatic depth, making it a favourite among both visitors and residents.

Image via Wikimedia Commons

3. Shark Chutney (Satini Rekin)

A dish both bold and authentic: small pieces of skinned shark are boiled, mashed, then cooked with bilimbi juice, lime, onion, turmeric and chilli to produce a tangy, spicy relish. Often served with rice, lentils or breadfruit, it is one of the more adventurous offerings on the islands.
While shark-based dishes may be less common today due to sustainability concerns, the chutney remains widely recognised as part of Seychelles’ cultural cuisine. You might find it in smaller local eateries or Creole buffets, where cooks still prepare it in the traditional home-style way. It’s worth trying if you are looking to taste something truly local and off-the-tourist-track.

4. Creole Fish Curry (Kari Pwason)

Curried fish is arguably one of the most representative dishes of Seychellois cuisine, fresh fish stewed in coconut milk, tomato, onions, garlic and island spices, served with rice or breadfruit. The beauty of this dish lies in its simplicity and its reliance on local catch.
It appears across a range of settings, from fine-dining menus to modest beachside cafés and market stalls, offering a great way to sample everyday island fare. For a refined yet authentic option, you can try superb versions that capture the true essence of Creole flavours with elegant presentation and oceanfront ambience.

5. Ladob (Sweet or Savoury)

Distinct among these five, Ladob is a dish that can function either as a dessert or as a savoury side. In its sweet form, it consists of ripe plantain, cassava or breadfruit simmered in coconut milk with sugar, vanilla and nutmeg until soft and creamy.
The savoury version replaces the sweet elements with salted fish or simply salt and pepper, offering a comforting accompaniment to heavier mains. This dish allows you to sample a cross-section of island ingredients, tropical produce, coconut milk, root vegetables and more. Try it at a Creole buffet or in a family-run eatery where home-style cooking preserves the tradition.