Food & Drink

The Creole cuisine in the Seychelles is influenced by French, Indian and African traditions. Emphasis is placed on the careful blending of fresh spices, and coconut milk and breadfruit are commonly used.

Specialities include coconut curries, salade de palmiste (palm heart salad) and seafood dishes. Lobster, octopus, pork and chicken feature more often than lamb or beef, which must be imported.

A wide selection of alcoholic beverages is available. The local lager is Seybrew, which is German in style.