Martinique Martinique Food
The French Caribbean island has a fascinating gastronomy, drinks and restaurant scene, with Martinique known for its bold pastels, aqua blues and cottages.
As for food and drink, there is a wealth of culinary experiences to discover, with a wide selection of drinks and cocktails. From the incredible rum punch that can be found literally everywhere to the long established culinary traditions that combine the grandeur of French cuisine with spicy tropical elements, Martinique has a real treat to offer in terms of food. Accompanied by a rich range of dishes, such as stuffed crab (one of the best in the Caribbean), Martinique's rich culinary heritage is just as interesting to explore on the island itself. Here are some examples of Creole dishes you will find in Martinica's restaurants, ranging from roadside grills to air-conditioned brasseries.
Martinique cuisine can be a true voyage of discovery for the curious, and this simple recipe for Creole cuisine will add a Caribbean touch to your dinner. Throw some elements from Africa, the Caribbean and Asia into the mix and you will find a rich palette of flavors, with colors and aromas added.
Lunch is served on the beach at Le Petibonum, which specialises in a variety of local dishes including curry meat, chicken, fish and seafood. For lunch, enjoy these delicious doughnuts for about $5 as a quick starter or sell them at the local market for a more complex meal. Restaurants in Martinique offer a wide range of ways to consume local food, and you can buy everything from fresh fruit and vegetables to curry meat and fish. You can find them all over the island, as well as in some of the most popular restaurants in the city.
The chef, originally from the south of France, has been in Martinique for almost 20 years and the menu includes duck, fresh fish and foie gras. A mainstay of the Creole appetizer menu is the boudin creole (also called bouillon noir), a black pudding with a hint of bloody flavor. The tarte tatin or apple pie is ooh-la-la, but the tarts and tatts are, like the apple pie, the ooohs and la-loos.
Although traditionally eaten for breakfast, it is now better known as an appetizer, made with salt, fish, avocado, parsley and garlic and thoroughly seasoned. In Martinique, delicious starters are often accompanied by the Ti Punch cocktail, a powerful aperitif made from rum, lime juice, lemon juice and a hint of sugar. It is served with a spicy garlicky salsa, originally from the French West Indies. The Ti Punch cocktail is simple, so you can enjoy the best rum Martiniques to the fullest.
The doughnuts are mainly made with salt, fish, prawns and vegetables, called accra morue in Martinique and consist of a dough in which salt and fish are the main ingredients. This Creole dish is based on seafood prepared with curry and chips and is served on the grill, in roasted casseroles, stews and pancakes. A main course of Martiniques, it is an appetizer, served with a spicy garlic salsa, avocado, parsley and garlic and a hint of sugar.
A popular specialty in Martinique is cod, but local recipes vary from island to island. This is very common, so you can expect to see sea bream or sea bream on the menu of most restaurants. It may not be something you're used to and it's not a staple in Martinique, just like chatrou, but it can be very popular in other parts of the world, such as the Caribbean and the Middle East, as well as in the United States, Canada, Australia, New Zealand and other countries in Europe and North America. But maybe it's not something we're used to eating: In Martiniques, this is just another staple food, added to salt, fish and vegetables, or even some sugar.
Ti Punch ("tea - paunch" in Creole) is so deeply rooted in the culture that it is hard to miss, it is one of the most popular dishes in Martinique.
It may not be something you are used to eating, but like Chatrou it is a favourite at Martinique's food markets.
The Chatrou octopus is one of the everyday treats you will see in the restaurant, best served in two types of dishes and tastes best. Martinique has a number of creperies, brasseries and restaurants specialising in cuisine from different French regions. The abundance of Creole and French restaurants reflects this, and the menu includes Caribbean dishes that include a variety of local ingredients such as shrimp, crab, shrimp and crab. You will also find more French-inspired cuisine, including crepes, soups, stews, pastries, desserts and more, as well as more traditional dishes.
It is also impressive that Martinique has so many artisanal rum makers on a tiny island, so don't forget to dive into the local rum scene. Restaurants in Martiniques offer authenticity in everything from fresh fruit and vegetables to spices and herbs, wine and spirits.