Le Régal de Tartane, Creole restaurant in La Trinité, Martinique.
Le Régal de Tartane offers local and international cuisine in a welcoming environment featuring Caribbean-inspired décor with wooden furniture and vibrant color accents.
Established several years ago in La Trinité, this restaurant has built a solid reputation through consistent quality service and authentic culinary experiences.
The menu showcases Creole specialties and fresh seafood dishes, reflecting the rich French and Caribbean culinary influences that define Martinique's gastronomy.
The restaurant operates daily from mid-afternoon until late evening, provides nearby parking facilities and recommends advance reservations during peak tourist seasons.
The establishment regularly hosts themed nights featuring local music and culinary events that highlight the diverse gastronomic traditions of the island.
Location: La Trinité
Address: Q36M+8JG, La Trinité 97220, Martinique 97220 La Trinité
Phone: +596696316969
Website: https://m.facebook.com/Chez-gato-1552325618350041/?ref=page_internal
GPS coordinates: 14.76082,-60.91591
Latest update: September 12, 2025 14:24
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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