La Villa Creole

This restaurant, which lies a 3- or 4-minute drive from the hotels of Pointe du Bout, has thrived since the late 1970s, offering a colorful, small-scale respite from the island's high-rise resorts. Set within a simple but well-maintained Creole house, with no particular views other than the small garden that surrounds it, the restaurant serves fairly priced set-price menus of such staples as accras de morue (beignets of codfish), boudin Creole (blood sausage), and feroce (a local form of pâté concocted from fresh avocados, pulverized codfish, and manioc flour). A special delight is the red snapper either prepared with tomato sauce or grilled. If Creole food doesn't appeal to you, there's also a short list of dishes inspired by the traditional cuisine of mainland France, focusing on such Gallic staples as terrine of duck liver, a terrine of smoked salmon, and a confit of duckling with a purée of shallots. Owner Guy Bruère-Dawson, a singer and guitarist, entertains as you dine.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.

Back to Top