La Tartanaise, French and Caribbean restaurant in La Trinité, Martinique.
La Tartanaise offers French cuisine enhanced with Caribbean influences, specializing in fresh seafood and Creole specialties prepared using refined culinary techniques in a relaxed setting overlooking the coast.
Founded several years ago by a chef who previously worked in metropolitan France before settling in Martinique, the restaurant has established a solid reputation through authentic regional recipes and local sourcing from community fishermen.
The establishment celebrates local cooking methods and regional ingredients, becoming a favored destination for tourists and locals seeking authentic Caribbean seafood dishes with a distinctive French touch.
The restaurant operates Monday through Wednesday from 11:00 AM to 9:00 PM, located near popular tourist attractions in La Trinité with easy access by car or taxi, and reservations are recommended during peak seasons.
The coastal proximity allows daily incorporation of fresh catches, and chefs often prepare dishes using traditional Creole spices combined with French culinary techniques, creating unique flavor combinations.
Location: La Trinité
Address: Voie 5 Tartane, Bd Francois Mitterand, La Trinité 97220, Martinique 97220 La Trinité
Opening Hours: Wednesday-Monday 11:00-21:00
Phone: +596596585487
GPS coordinates: 14.76042,-60.91717
Latest update: September 12, 2025 14:23
Martinique features numerous dining establishments offering creole cuisine in various forms, from traditional recipes to gastronomic interpretations. This selection includes ten restaurants located in different communes of the island: the coastal towns of Sainte-Luce and Sainte-Anne facing the sea, the heights of Trois-Îlets overlooking the bay, the capital Fort-de-France, and the bays of Arlet and Marin. These venues serve local seafood such as spiny lobster, marlin, and prawns, prepared using creole methods or reinterpreted with influences from elsewhere. The restaurants in this collection offer a variety of menus: some focus on traditional Martinique dishes made with local produce, others develop more inventive cuisines combining local ingredients with international culinary techniques. Several establishments are situated by the sea or on elevated sites, providing views of the bays and the Atlantic Ocean. Dishes include agoulou, a typical dish made from offal, smoked marlin tartare, grilled spiny lobster, and various preparations of fish and shellfish from the Caribbean waters.
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