Lili en Ville, Restaurant in Fort-de-France, Martinique.
Lili en Ville offers diverse cuisine in a contemporary setting with comfortable seating arrangements that accommodate both small intimate gatherings and larger group dining experiences.
The establishment has evolved over the years from a community gathering spot into a favored dining venue recognized for its consistent quality and service.
The restaurant reflects Martinique's rich culinary heritage through menu options that incorporate traditional Caribbean spices and cooking techniques from the local gastronomic tradition.
Operating Monday through Friday from 10:00 to 23:30, Saturday from 09:00 to 23:30, and Sunday from 09:00 to 16:00 with nearby parking availability for guests.
The venue provides outdoor seating options allowing diners to enjoy their meals in an open-air environment while experiencing the tropical climate of the Caribbean island.
Location: Fort-de-France
Address: 8 Rue Professeur Raymond Garcin, Fort-de-France 97200, Martinique 97200 Fort-de-France
Opening Hours: Monday-Friday 10:00-23:30; Saturday 09:00-23:30; Sunday 09:00-16:00
Phone: +596596514439
GPS coordinates: 14.61317,-61.07805
Latest update: September 12, 2025 14:22
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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