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Royal Palm Mauritius - La BrezzaRoyal Palm Mauritius - La Brezza
Royal Palm Mauritius - La Table du CapitaineRoyal Palm Mauritius - La Table du Capitaine
Royal Palm Mauritius - La GoeletteRoyal Palm Mauritius - La Goelette
Royal Palm Mauritius - Le Bar PlageRoyal Palm Mauritius - Le Bar Plage
Royal Palm Mauritius - La BrezzaRoyal Palm Mauritius - La Brezza
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Restaurants

Experience the finest cuisine in Mauritius

At Royal Palm, a hotel renowned for ultimate luxury in the Indian Ocean region, gourmet food lovers will simply experience the finest cuisine in Mauritius.

This prestigious hotel is home to three gourmet restaurants acclaimed by connoisseurs around the world.
Priding themselves on a reputation that has ventured far beyond the bounds of Mauritius, La Goélette, La Brezza and Le Bar Plage restaurants serve delicious food that pleases the most discerning palates.

Inspired by Michelin-awarded Executive Chef, Michel de Matteis, signature dishes are crafted with the utmost care, using only the best ingredients sourced both locally and internationally.

Attention to detail being the hallmark of Royal Palm, sophistication is also reflected in beautiful food presentations that delight the eye and the palate.

At Royal Palm, menus reflect the glorious diversity of Mauritius and combine hand-picked local fruits and vegetables, fresh catches harvested from the deep blue sea off the island enhanced by exotic spices and premium overseas products.

To bring out the subtleties of the flavours, guests can rely on the experienced staff to help them select the best wines from an extensive selection to pair with their meal.

To complement the unique gastronomic experience offered at Royal Palm, all three restaurants pride themselves on fabulous locations on the coast of the island with panoramic views of the beach and sea.

Read more
    Restaurant - Royal Palm Mauritius - Dining
  • Restaurant - Royal Palm Mauritius - DiningRestaurant - Royal Palm Mauritius - Dining

 

 

Michel De Matteis
Michel De Matteis

For the last 12 years, French chef Michel de Matteis has been presiding over the kitchen at the Royal Palm where he weaves the magic to create memorable dishes.

When he first started back in 2003, he brought along 30 years of experience. Today, his name alone is a guarantee of refinement and excellence in gastronomy.

Gastronomic restaurant overlooking the bay. International cuisine and local specialities.

Cash, Credit card
Seats
80
Reservation
Recommended
    La Goélette - Royal Palm Mauritius - Restaurant
  • La Goélette - Royal Palm Mauritius - RestaurantLa Goélette - Royal Palm Mauritius - Restaurant
  • La Goélette - Royal Palm Mauritius - RestaurantLa Goélette - Royal Palm Mauritius - Restaurant
  • La Goélette - Royal Palm Mauritius - RestaurantLa Goélette - Royal Palm Mauritius - Restaurant
  • La Goélette - Royal Palm Mauritius - RestaurantLa Goélette - Royal Palm Mauritius - Restaurant
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Practical Information

Opens every day for breakfast and dinner.

  • Breakfast : 07:30 am to 10:30 am - Buffet/A la Carte
  • Dinner : 07:30 pm to 10:30 pm -

Attire :

Day: Casual.

Night: Elegant

La Goélette is Royal Palm's main restaurant. Whether it be for breakfast or dinner, a meal at La Goélette is a classy affair.

Housed on a large terrace overlooking the sea, La Goélette is an elegant venue that captures the unique sense of sophistication of the best hotel in Mauritius.

First-class service complements the restaurant's unique location, treating guests to spectacular views of the ocean by day and night.
Another highlight of the restaurant is its sleek walk-in wine cellar which invites guests to choose the wine to match their food or have the professional staff choose for them.
As for food, guests can expect the best. The restaurant has a superb menu that features both creative dishes and gastronomic classics with an inventive twist.

La Table du Capitaine

Designed to resemble a private dining room next to the main restaurant, La Table du Capitaine is available for small parties looking for an exclusive venue. It is perfect to celebrate a special occasion with close friends and  family in complete privacy.

Restaurant and beach bar. Set under a magnificent badamier tree, offering guests a relaxed and casual atmosphere

Cash, Credit card
Seats
70
Reservation
Not required. 
    Le Bar Plage - Royal Palm Mauritius - Restaurant
  • Le Bar Plage - Royal Palm Mauritius - RestaurantLe Bar Plage - Royal Palm Mauritius - Restaurant
  • Le Bar Plage - Royal Palm Mauritius - RestaurantLe Bar Plage - Royal Palm Mauritius - Restaurant
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Practical Information

Opens every day for lunch.

  • Lunch : 12:30 pm to 05:00 pm - A la Carte

Attire :

Casual

Bar :

10:00 am to 05:00 pm

Open for lunch, Le Bar Plage is a romantic beachfront restaurant which has acquired well-deserved international status over the years.

The restaurant's unparalleled charm resides in its unique setting looking over one of the most spectacular beaches in Mauritius. It features two crescent-shaped wooden decks set in the cool shade of a spreading age-old badamier tree. 

In this soothing atmosphere, guests can enjoy an eclectic mix of international and local favourites while looking at the sea which stretches to the far horizon.

The restaurant also has an elegant bar which opens all day from 10 a.m.

This is the perfect place to sip a cool drink in the afternoon.

Italian trattoria facing the lagoon

Cash, Credit card
Seats
40
Reservation
Required 
    La Brezza - Royal Palm Mauritius - Restaurant
  • La Brezza - Royal Palm Mauritius - RestaurantLa Brezza - Royal Palm Mauritius - Restaurant
  • La Brezza - Royal Palm Mauritius - RestaurantLa Brezza - Royal Palm Mauritius - Restaurant
  • La Brezza - Royal Palm Mauritius - RestaurantLa Brezza - Royal Palm Mauritius - Restaurant
  • La Brezza - Royal Palm Mauritius - RestaurantLa Brezza - Royal Palm Mauritius - Restaurant
Next Previous

Practical Information

Open every evening for dinner

 

  • Dinner : 07:30 pm to 10:30 pm -

Attire :

Elegant

 

La Brezza has two terraces just a few yards from the lagoon. The six-star hotel’s new restaurant is named after the late afternoon breeze that often wafts in from the sea.

La Brezza, which uses quality ingredients available in Mauritius and imported from Italy, specialises in truly authentic Italian cuisine – good, straightforward cooking that compliments the superb food available in the Royal Palm’s two other restaurants, La Goelette and Le Bar Plage.

Bars

Cash, Credit card
Hours :
From
10:00AM

Practical Information

Opens every day.
Live entertainment at night.

Attire :

Smart casual.

Overlooking one of the most spectacular beaches in Mauritius, the hotel's main bar breathes elegance and gentility.  

Located at the heart of the hotel, it is fitted with stylish and comfortable furniture arranged with impeccable taste to complement the open-plan design. Guests may enjoy commanding views of the beach and sea below, at any time of the day whether it be to relax, socialize with friends of admire one of the island ’s glorious sunsets.

Executive Chef

    Green asparagus ‘calisson’ with home made smoked Marlin
  • Green asparagus ‘calisson’ with home made smoked MarlinGreen asparagus ‘calisson’ with home made smoked Marlin
  • Yellow Fin Tuna with muesli, baby Bok-choy and fennelYellow Fin Tuna with muesli, baby Bok-choy and fennel
  • Pressed caramelised pear, bitter orange sorbetPressed caramelised pear, bitter orange sorbet
Next Previous

For the last 12 years, French chef Michel de Matteis has been presiding over the kitchen at the Royal Palm where he weaves the magic to create memorable dishes.

When he first started back in 2003, he brought along 30 years of experience. Today, his name alone is a guarantee of refinement and excellence in gastronomy.

Michel de Matteis is the proud winner of numerous awards attributed in recognition of excellence in the art of cuisine, namely the "Pierre Taittinger International Culinary Award" which he won in 1988 and "The Best Crasftman of France award" (MOF) obtained in 1991.

Prior to coming to the Royal Palm, he worked at several restaurants which have been honoured with Michelin stars, the highest recognition in the hospitality industry. Some of the prestigious properties he worked for include the Hotel Mirabeau in Monte Carlo and the Château de Divonne which were both awarded one Michelin star.

He also worked at the famous La Tour d'Argent (three Michelin stars), the St James Club and Taillevent (three Michelin stars), three famous restaurants located in Paris, the city which put art into cuisine.
Michel de Matteis strives for perfection and is all about attention to detail. For a man who says he enjoys "creativity and diversity", Royal Palm is the perfect place to constantly challenge himself.

Chef's Recipe

    Warm steamed artichokes with seafood and kaffir lime
  • Warm steamed artichokes with seafood and kaffir limeWarm steamed artichokes with seafood and kaffir lime

Ingredients

  • 8 pieces of purple artichokes
  • 60g baby squids
  • 80g prawns
  • 200g whelks
  • 600g freshwater shrimps
  • 2cl chilli-flavoured virgin olive oil
  • 30g chopped onion
  • 2 crushed cloves of garlic
  • 2 thyme sprigs
  • 20cl dry white wine
  • 50cl chicken stock
  • 15g Beurre Fin (fine butter)
  • 5cl olive oil
  • 1 pounded anchovy fillet

Preparation

Prepare the artichokes and soak them in cold water with a little ascorbic acid, lemon juice or parsley.

Sweat the onion, garlic and thyme sprigs in olive oil over low heat. After 5 minutes, add the artichokes and allow to sweat for another 3 minutes. Deglaze with the white wine and add the pounded anchovy. Reduce for 3 minutes, then add the chicken stock and leave to cook for 6-8 minutes, depending on the size of the artichokes. Prepare a carrot soup with citronella oil.

Place a 12x4cm rectangle of artichoke aspic in the centre of a large round plate and on top of it, put two artichoke hearts cooked barigoule style, i.e. stuffed with warm seafood salad (diced prawns, whelks, steamed freshwater shrimps sprinkled with olive oil, lemon juice, a slice of kaffir lime and at the last moment add some chives, parsley, thyme, basil) and braised in white wine.

Arrange the two hot artichokes on the aspic, add small croutons and pour the watery carrot soup around with peeled peas, Daikon Cress, flowers and fresh herbs.

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