ECLECTIC DINING

ECLECTIC DINING

The adjectives that best describe the food here are: authentic, tasty, paradoxal. The first two are obvious. The Carry’s Bar serves up slow-cooked, wood-fire curries from spicy sausage rougail to freshly-caught fish curry. A staple of local cuisine. Fiery, warm, nourishing. Tasty too. The paradox? One minute you can be seated at La Plage’s deck or under a filao tree by the beach, your toes digging into the grass, sipping flavorful and intoxicating rum arrangé. The next, you’re at Orangine, where a 27-year old chef, Marcelin, who’s spent time in the kitchens of Anne-Sophie Pic and Alain Ducasse, is plating dish after dish of haute gastronomie. A real treat!