(USA & Canada) Call 1 800 745 8883
(Austria, Belgium, France, Germany, Ireland, Netherlands, Norway, Spain, Switzerland, UK) Call 00800 10 10 11 11
(Japan) Call 0120 086230
(Italy) Call 800 822 005
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Situated on the sandy shores of Trou d’Eau Douce Bay, Barlen’s serves contemporary cuisine with an East-meets-West fusion of flavors. Enjoy lunch or dinner at tables set in a thatched-roof dining room, or on the beach. An open kitchen features a sushi counter, a Japanese grill and European volcanic-rock grill for meat and fish preparation.
Executive Chef: Kiran Ramkalawon
Manager: Barlen Ramsamy
After a short boat ride to Ilot Mangénie, guests will arrive to Crusoe's Restaurant and Robinson’s Bar. In a relaxed setting, castaways will discover sparkling wines, house-made rums, locally-caught fish, a salad bar and pizzas. On Sundays, enjoy a Mauritian outdoor buffet of spit-roasted lamb and chicken, Asian stir-fry and desserts.
Executive Chef: Pierre Wilson-Rose
The Langer’s Bar and Grill features panoramic views of one of the most beautiful golf courses in Mauritius, the Indian Ocean and the distant mountains. Golfers and non-golfers alike can enjoy the atmospheric clubhouse open all day, where international cuisine, freshly-caught fish and grilled meats are served.
Executive Chef: Kalupnath Rishiraj
After walking along a path that meanders around the outcrops of volcanic rock, guests will discover Masala, which serves authentic Indian specialties. This restaurant features an eclectic collection of wooden huts perched on the hillside of Ile aux Cerfs, beneath a canopy of palm trees overlooking the beach.
After a morning of water sports or relaxing on the beach, enjoy lunch at Paul and Virginie and the Sands Bar. Most visitors to these casual beachside spots come barefoot to order refreshing drinks, lightly grilled, fried or steamed local fish, seafood, pizzas and simple dishes like a palm-heart salad. Private events can be hosted here.
Overlooking Hibiscus Bay, Safran is an enchanting restaurant where Chef Ramesh Bundi presents modern interpretations of classic Indian cuisine. In an open kitchen, tandoori ovens produce main courses and a variety of Indian breads, like roti and naan. A signature dish is the ghee-roasted chicken with coriander, ginger, red chili powder and cumin.
Executive Chef: Ramesh Bundi
Considered the heart of Le Touessrok, the Séga Bar, situated poolside, is famed for its exceptional selection of pure malt Scotch whiskies and single barrel bourbons. It also features house-made Mauritian rums–which mingle with fine rums from around the world–plus tropical cocktails, lights snacks and a live jazz band at night.
Executive Chef: Richard Fortuno
Designed using Feng Shui principles, Three-Nine-Eight is the resort's signature restaurant, serving breakfast and dinner. In the three-story dining room, nine different regional cuisines are prepared–Mauritian, Indian, Middle Eastern, Chinese, Thai, Japanese, Spanish, Italian and French–in one of eight theatrical show kitchens.
Executive Chef: Barnaby Jones
(USA & Canada)
Call 1 800 745 8883
(Austria, Belgium, France, Germany, Ireland, Netherlands, Norway, Spain, Switzerland, UK)
Call 00800 10 10 11 11
Call 0120 086230
Call 800 822 005
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