Au Poisson d'Or| | 596-66-01-80 | The Au Poisson d'Or Restaurant serves delicacies such as grilled fish, occasionally cooked in coconut milk; grilled conch scallops saut�ed in white... more info La Canne a Sucre| | (596) 63-33-95 | La Canne a Sucre is a food connoisseur�s delight with Chef-owner Gerard Virginius pampering the gourmets with spicy specialties in fine blend with... more info La Villa Creole| | 596/66-05-53 | It offers the French panache menu that concentrates on Gallic staples as terrine of duck liver, a terrine of smoked salmon, and a confit of duckling... more info La Yole| Fine Dining | 05 96 62 12 00 | Guests of La Yole will have a number of tough decisions when faced with the delicious Creole-contemporary dishes found here. If choosing only one... more info le Dome| Fine Dining | 596 (0) 596 75 75 75 | The emphasis here is on the local Creole-Caribean style that makes use of the island's fresh produce and French heritage. more info Le Fromager| | (596) 78-19-07 | The Le Fromager Restaurant serves culinary delicacy specialties such as Curried Goat or Chicken, Grilled Fish, Grilled Conch or Lobster, and... more info Le Planteur| | 596-63-17-45 | Want to enjoy continental cuisine in a comfortable, quaint atmosphere? Try Le Planteur in Fort-de-France, a sweet little restaurant where the food... more info Marie-Sainte| | 596-70-00-30 | Marie-Sainte is like an oasis in a busy port. Grab a table here and enjoy the appetizing lunch specials. more info Pignon sur Mer| | 596/68-38-37 | The Pignon sur Mer Restaurant serves island-inspired delicacies including delices du Pignon, shellfish, grilled fish, Lambi, shrimp, crayfish, and... more info Ti Plage| | (696) 29-58-89 | The drinks are inventive, true works of art. And the food � let's just say that the chef is very creative with typical island seafood fare. The... more info Yva Chez Vava| | 596/55-72-72 | Tasty family recipes are the mainstay of this modest and very ethnic bistro. A la carte items include Creole soup, lobster, shark steak, and various... more info |
Sunday September 07, 2008