La péniche, Waterfront restaurant in Sainte-Anne, Martinique.
This establishment serves contemporary Caribbean cuisine with a nautical theme, featuring a terrace that overlooks the crystal waters of Sainte-Anne's coastline and provides comfortable dining arrangements.
The restaurant has roots dating back several decades to the maritime trade era of Martinique, evolving from a simple floating eatery serving fishermen and travelers into a refined culinary destination.
The menu showcases traditional Creole dishes including fish tartare, grilled lobster, and accras, celebrating the authentic flavors and cooking techniques that define Martinique's gastronomic heritage.
Operating Tuesday through Sunday from 11:30 AM to 5:00 PM, the restaurant offers wheelchair accessibility, parking facilities, and accepts both cash and credit card payments for convenience.
The establishment stands out for its family management by two Michels who specialize in crafting innovative cocktails using local ingredients while maintaining traditional seafood preparation methods.
Location: Sainte-Anne
Address: C4QC+R4G, Sainte-Anne 97227, Martinique 97227 Sainte-Anne
Opening Hours: Tuesday-Sunday 11:30-17:00
Phone: +596696302534
GPS coordinates: 14.43957,-60.87966
Latest update: September 12, 2025 14:27
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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