Tante Arlette, Hotel and restaurant in Grand'Rivière, Martinique.
Tante Arlette combines comfortable accommodation with local dining in a traditional building that offers both comfort and superior rooms along with a restaurant serving Caribbean cuisine throughout the day.
Originally established as a guesthouse in the 1950s, this family-run establishment has maintained its authentic character while adapting to modern hospitality standards over seven decades of continuous operation.
The restaurant specializes in Creole cuisine featuring fresh seafood and Caribbean lobster while the decor reflects authentic regional style that celebrates Martinique's rich culinary traditions and local heritage.
The establishment operates daily from 7:30 AM to 9:00 PM with comfort rooms starting at 70 euros and superior air-conditioned rooms at 90 euros, accessible via the N1 road from Fort-de-France.
The property features a rooftop solarium with jacuzzi exclusively for hotel guests and serves as a perfect base for the scenic trek from Grand'Rivière to Anse Couleuvre, considered one of the island's most beautiful hiking routes.
Location: Grand'Rivière
Address: 3 Rue Lucy de Fossarieu 97218 Grand'Rivière
Opening Hours: Tuesday-Sunday 07:30-21:00
Phone: +596596557575
Email: reservation@tantearlette.com
GPS coordinates: 14.87404,-61.18011
Latest update: September 12, 2025 14:13
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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