Predominantly seafood, cooked in French, Creole, African or South-East Asian styles. The spicy flavor of Creole cuisine is unique. Dishes include lobster, turtle, red snapper, conch and sea urchin. The more formal restaurants will require appropriate dress. There are no licensing restrictions.
Island specialties:
• Stuffed crab.
• Stewed conch.
• Roast wild goat.
• Jugged rabbit.
• Broiled dove.
Island drinks:
• Rum punch (a brew of rum, lime, bitter and syrup).
• French wines.
• Champagnes.
• Liqueurs.
Legal drinking age: 18.
Tipping: 15% is sometimes
included on the bill. 10% is normal.
NightlifeThere are plenty of
restaurants,
bars and
discos, with displays of local
dancing and
music. The famous dance of the island is called the
Biguine, where colorful and ornate Creole costumes are still worn. There are two
casinos on Guadeloupe and opening hours are 2100-0300, which are extended on Fridays and Saturdays.
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