Mauritius Food and Drink

Standards of cuisine, richly infused with French, Creole, Indian, Chinese and even English influences, are generally very high, but fruit, meat, vegetables and even ever-popular fresh seafood are often imported.

The range of influences gives Mauritian dishes a range from curries to coq au vin, via noodles and English bacon, while the basic ingredients of Creole dishes are tomatoes, onion, ginger and a mild spice palate.

Full of unique flavours as a result of centuries as a melting point, Mauritian cuisine helps define and unify an otherwise diverse population and its history.


Achard: Relish of pickled vegetables with mustard.
Camarons: Freshwater prawns in a hot sauce.
Fish vindaye: Curried fish with mustard, garlic, ginger and onion. It is served with rice and pickled vegetables.
Dholl puri: Wheat pancake stuffed with ground peas and served with curry.
Rougaille: Popular Creole tomato stew with meat or fish, garlic, onion and thyme.
Mine frites: Soy sauce fried noodles with spring onions and chilli.
Manioc goujons: Deep-fried cassava chips served as a street snack.
Mazavaroo: Hot finely chopped chillies or chilli paste served with almost every meal.
Gateaux piments: Lentil and chilli fritters.
Daube de poulet: Fried chicken stewed with tomato, onion and spices.
Bol renverse: Layer of rice followed by pork, chicken or fish, then vegetables all topped with a fried egg or omelette.
Phoenix: A local lager.
Rum: Commonly supped brands include Green Island and Pink Pigeon.
Alouda: Almond-flavoured milk drink.


10% is usual in most hotels and restaurants.

Drinking age


Visa and passport information is updated regularly and is correct at the time of publishing. You should verify critical travel information independently with the relevant embassy before you travel.