Samcielô, Creole restaurant in Les Trois-Îlets, Martinique.
Samcielô serves authentic Creole cuisine in a warm setting, featuring grilled dishes and Caribbean specialties prepared with carefully selected local ingredients by owners Laurence and Samuel who emphasize traditional cooking techniques and regional flavors.
Established in 2007 by Laurence and Samuel, the restaurant opened in February 2009 despite financial difficulties caused by strikes in the Caribbean, closed for renovations in May 2017, and reopened in January 2018 with improved facilities.
The establishment focuses on blending traditional Creole cuisine with French gastronomy, preserving Caribbean recipes passed down through generations while respecting Martinican culinary heritage through a family-oriented and welcoming approach to dining.
The restaurant operates Monday to Tuesday and Thursday to Friday from 7:00 PM to 10:00 PM, also offering private event rental services with advance reservations recommended to secure seating.
The name 'Samcielô' combines 'Sam' for Samuel, 'Ciel' referring to divine help received, and 'Lô' for Laurence, embodying their personal and professional partnership in this Martinican culinary adventure.
Location: Les Trois-Îlets
Address: Rue des Palmiers, Les Trois-Îlets 97229, Martinique 97229 Les Trois-Îlets
Opening Hours: Monday-Tuesday 19:00-22:00; Thursday-Friday 19:00-22:00
Phone: +596696079668
Website: https://restaurant-samcielo.fr
GPS coordinates: 14.55026,-61.05072
Latest update: September 12, 2025 14:19
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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