O'Buzz, Restaurant in Ducos, Martinique.
O'Buzz offers semi-gastronomic Creole cuisine in a warm and intimate setting, featuring exclusively fresh local ingredients prepared in-house by an artistic chef who prioritizes quality presentation and authentic Martinican flavors throughout the dining experience.
The establishment has been serving the Ducos community for several years, gradually becoming a culinary reference point for local residents and visitors exploring this central region of Martinique's diverse restaurant scene.
The restaurant regularly hosts lively evenings with live music events, particularly zouk and dancehall genres, creating a festive atmosphere that reflects Martinique's vibrant musical culture and encourages social interaction among patrons.
Open Monday to Wednesday from 11:30 AM to 3:00 PM and Thursday to Saturday evenings with extended hours until 2:00 AM, accepting payments via bank cards, American Express, and cash.
The establishment features an experienced bartender who creates original customized cocktails, providing a sophisticated bar experience that perfectly complements the semi-gastronomic Creole cuisine within the same convivial venue.
Location: Ducos
Address: Payé Noyé, N5, Ducos 97224, Martinique 97224 Ducos
Opening Hours: Monday-Wednesday 11:30-15:00; Thursday 19:00-00:00; Friday-Saturday 19:00-02:00
Phone: +596696408339
Website: https://obuzz-martinique.com
GPS coordinates: 14.58041,-60.98386
Latest update: September 12, 2025 14:36
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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