Seychellois Creole cuisine is influenced by African, Chinese, English, French and Indian traditions. The careful blending of spices is a major feature and much use is made of coconut milk and breadfruit. Lobster, octopus, pork and chicken are used more frequently than beef or lamb, which must be imported. Most restaurants offer a few items of what is termed ‘international’ cuisine, generally with a bias towards preparations of fresh fish and shellfish, as well as the Creole cuisine mentioned above. Waiter service is the norm. A wide range of wines, spirits and other alcoholic
beverages is available in the Seychelles.
Things To Know: A hotel license permits hotel residents to drink at any time. Alcohol can be sold to anyone between Mon-Fri 1400-1800, Sat 0800-1200 and 1400-1800. Other bars open 1130-1500 and 1800-2200. It is illegal to drink alcohol on any road or in public.
National specialties: •
Kat-kat banane.
• Coconut curries.
•
Chatini requin.
•
Soupe de tectec.
•
Bouillon bréde.
National drinks:
•
Seybrew (a German-style lager made locally).
Legal drinking age: 18.
Tipping: Tips are usually already included, as 5 to 10% of the bill.
NightlifeThere is much to be enjoyed in the evenings and a specialty is the local
camtolet music, often accompanied by
dancers. Several
hotels have evening
barbecues and
dinner dances.
Theater productions are often staged (in Creole, English and French) and there is one
cinema in Victoria and
casinos at Beau Vallon Bay Hotel and the Plantation Club.
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