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Restaurants in the East of Reunion island

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Spices for Creole cuisine

The Eastern region of Reunion shows the greatest concentration of people of Indian origin, because, together with the southwest of the island, it is a geographical area of sugar heritage. Indeed, the ancestors of today's Malbars (Reunionese people of Indian origin) were indentured to work mainly in the sugar estates after the abolition of slavery. Coming from Tamil Nadu, they brought with them their traditions together with their cuisine which has profoundly influenced the Reunionese gastronomy.

Ferme Auberge Eva Annibal
To taste the authentic and family atmosphere of a now unavoidable Creole address in Reunion Island, go sit at Eva Annibal’s table d’hote in Bras Panon. The FERME AUBERGE D’EVA ANNIBAL indeed welcomes guests since 1986 around large convivial tables serving homemade dishes, from appetizers to desserts, including Eva’s famous duck with vanilla!
Authenticity
Conviviality
Bras Panon


Ferme Auberge Lucinda
At the FERME AUBERGE LUCINDA, in the countryside of Bras Panon, the owner will make you taste the specialties of the region, and of her family: meat, vegetables, spices, condiments ... everything is produced on site! Lucinda and her parents concoct a sweet-smelling, generous and inventive Creole cuisine. The large restaurant room offers seats for 80 to 100 guests.
Traditional and inventive cuisine over a wood fire
Bras Panon


The Indian influence on the Reunionese cuisine

Carri wood fire Saint André
As proof, the Tamil language has left its mark in the culinary vocabulary of Reunion, especially with the word rougail (ûrugaï in Tamil), which refers in Reunion two different types of preparations. The first is a kind of condiment, made from small cubes of tomato, peanut butter, cucumber or grated green mango, mixed with chopped onions and some piments z'oiseau (hot peppers), that invariably accompanies caris and rougails. The second is a kind of spicy stew, a variant of cari, made with sausages (the famous rougail saucisses), cod or boucané (sort of bacon).




Cabri massale Saint Benoit

The cabri massalé (goat masala) can be considered a typical Indo-Reunionese dish. The masala is of course the mixture of spices (coriander, cumin, fenugreek, mustard seeds, cloves and turmeric), of which there are many variants. In Reunion, cabri is the word for goat, which the Tamil community sacrifices on the occasion of certain religious celebrations, and is then cooked and eaten around the temple. The preparation of cabri massalé has now extended to the entire population of Reunion, and is part of the traditional dishes of the island.



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