Lili au Lagon, Seaside restaurant in Le François, Martinique.
This waterfront establishment offers refined Caribbean cuisine prepared with fresh local ingredients while providing guests with direct access to lagoon views and a relaxed dining atmosphere by the water.
The restaurant operates in the Le François area, which has maintained strong fishing traditions and maritime heritage that continue to influence the establishment's focus on fresh seafood dishes.
The menu showcases traditional Martinican flavors through Creole specialties and modern interpretations of regional dishes, reflecting the island's rich culinary heritage and French Caribbean influences.
Operating hours vary throughout the week, opening from 10:00 AM to 5:00 PM on Wednesdays and Sundays, extending until 11:00 PM Thursday through Saturday, with advance reservations strongly recommended.
Guests can rent deck chairs and towels to relax on the outdoor terrace while enjoying food and cocktails, creating a zen-like experience combining dining with beachside leisure activities.
Location: Le François
Address: H5Q2+F3, Le François 97240, Martinique 97240 Le François
Opening Hours: Wednesday 10:00-17:00; Thursday-Saturday 10:00-23:00; Sunday 10:00-17:00
Phone: +596596514438
Website: http://restaurantslili.fr
GPS coordinates: 14.58854,-60.84979
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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