Case Coco, Gourmet restaurant in Sainte-Luce, Martinique.
Case Coco offers refined cuisine featuring fresh local seafood in a welcoming setting at the fishing port of Sainte-Luce with outdoor seating areas.
The restaurant was recently taken over by chef Philippe Coco, a former Paris firefighter who trained extensively in pastry and worked in Michelin-starred establishments.
The establishment celebrates culinary fusion by combining traditional Caribbean flavors with French haute cuisine techniques in its carefully crafted dishes and preparations.
The restaurant operates Tuesday through Saturday from 7:00 PM to 9:00 PM, offering a concise menu that ensures optimal freshness of all ingredients.
Chef Philippe Coco personally connects with diners, sharing his passion through customized service in a recently renovated interior blending authenticity with modern design elements.
Location: Sainte-Luce
Address: 58 Rue Victor Schoelcher, Sainte-Luce 97228, Martinique 97228 Sainte-Luce
Opening Hours: Tuesday 19:00-21:00; Wednesday 19:30-21:00; Thursday-Saturday 19:00-21:00
Phone: +596596623226
Website: https://restaurant-case-coco.fr
GPS coordinates: 14.46788,-60.92161
Latest update: September 12, 2025 14:16
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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