Best Restaurants in Mahé
Five essential tables, ranked by occasion.
$$ SCR 300–800$$$ SCR 800–2000$$$$ Over SCR 2000
.JPG)
Mahé’s Top 5
Del Place Restaurant
Del Place Restaurant is considered one of the best dining experiences in Seychelles, set right by the water with breathtaking sunset views and exceptional fresh seafood. Signature dishes include snapper steamed in banana...
La Scala
La Scala is a renowned restaurant in Seychelles known for its high-end Italian cuisine with a Creole influence. Run by chef Gianni Torsi and his wife Silvana, it has been building a reputation for years as the most accom...
Eden Restaurant
With Grecian-inspired décor and marina view, Eden Restaurant specialises in Mediterranean cuisine including lamb racks with rosemary and fresh seafood. The candlelit tables provide the romantic setting; the European wine...
Mahek
Mahek offers refined Indian cuisine with a Seychellois touch along Beau Vallon Beach, known for tandoori prawns and biryanis, with floor-to-ceiling windows providing perfect views of the Indian Ocean. The Indian communit...
Moutya
Moutya, named after the UNESCO World Heritage dance that epitomises Creole culture, offers a menu designed by a local team inviting guests to explore the tantalising tastes of the Seychellois region. The name itself comm...
Les Lauriers
Les Lauriers delivers intimate dining with European dishes infused with Creole flair, such as duck breast in tamarind glaze and seabass with fresh local herbs, in a cozy polished setting. The combination of European cook...
Dining in Mahé — The Essential Guide
The Seychelles Main Island at Table
Mahé is the largest and most populous island of the Seychelles archipelago — a granite island of extraordinary natural beauty whose cooking tradition draws on the extraordinary complexity of its cultural history. The French colonial period, the enslaved African workers who brought their food culture from Madagascar and Mozambique, the Indian and Chinese traders who arrived in the 18th and 19th centuries, and the Arab influence that the Indian Ocean trade route embedded in the region have all contributed to the Seychellois Creole culinary tradition.
Del Place’s legendary red snapper in coconut-lemongrass sauce represents the finest expression of this tradition; La Scala’s Italian-Creole synthesis represents its European dimension; Mahek’s tandoori prawns represent its Indian heritage; and Moutya’s local team represents its most culturally committed contemporary expression.