BEST RESTAURANTS SEYCHELLES
"Searching for the best restaurants in Seychelles? Jonathan and his family share some of their best restaurant experiences and unique dining at North Island, Seychelles..."
The island’s chef, David Godin, is so creative that there is no set menu - he just rolls with it, concocting dishes after consulting the guests. He references African, French, Southern Indian and South-East Asian cuisine and there are plenty of organic ingredients to choose from, especially in this pristine environment where the waters teem with fish. You can eat in privacy in your own villa or socialize a little in the restaurant or Sunset Bar.
The food is delicious and beautifully presented, again winning accolades - the cuisine made this year’s Condé Nast Traveler Gold List for Best Food. I loved the totally unique interplay between the North Island chef’s team and us; we could tell them ahead what food we felt like. In the mornings you can just turn up at the restaurant as well, but we ordered the night before and had the cook bring the ingredients to our villa kitchen, which is hidden in the back behind shutters. They cook your breakfast fresh ‘at home.’ You can theoretically still be sleeping and wake up, throw on your bathrobe, step outside to have a stretch and have a morning feast await you right there on the deck.
The kitchen staff set up LUNCH with the same sense of simplicity that you see in the whole design ethos. The table setting will be a bread basket with muslin draped over the top and a hurricane lamp. There are no plates with fish painted on them, no chi chi fussiness - just beautiful, simple, natural food. We appreciated how quietly and unobtrusively the staff usher in the dishes and move around, with no clunking and clanking.
We ate on the terrace in our villa, on a beautiful angular table made from a single piece of wood with a long, elongated bench. The staff would set up a table for us to graze on thoughout the day, with fruits, sweet banana, raw fish, salads, camembert cheese, little fishcakes and mounds of salt ‘n pepper in little oval bowls. Then they leave you with this gorgeous table… It’s around lunchtime that we had the whole island to ourselves because flights and helicopter connections aren’t scheduled until later.
We enjoyed dinner best in our own space at the villa, although we also went to the restaurant once. In buzzy resorts where everyone congregates by the main pool, beach or bar lounge you engage with people then subsequently see them come to dinner, when you have already broken the ice. But here, because people retreat, no-one sitting in the restaurant has laid eyes on each other for two days. Obviously people are holed up in their own fabulous villas so it creates more antisocial behaviour: nobody really talks to each other here. Guests get into the swing of things and take this castaway thing seriously, so you better bring your own Man Friday!
Food-wise, at this level of resort no expense is spared and there is a real sense of bounty. If you want a tuna flown in from Japan for high grade sushi, they will do it. We had sent our lobster and fillet steak preference ahead! We ate the sweetest, most incredible lobster, bbq’d right in front of us. They don’t stint on quantity - forget the drizzles and munchkin portions of nouvelle cuisine here! We’re talking a whole lobster each, a kilo of fillet steak and tropical salads. It was absolutely perfect.
Join Jonathan Said and his family on their luxury travel journeys as they share their best restaurants experiences and luxury hotels and resorts holidays around the world. The comprehensive travel tips and ideas include some of the most popular things to see and do at each destination including a local shopping guide, photos, video, music and much more.
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