Restaurant La Détente, Creole restaurant in Sainte-Marie, Martinique.
Restaurant La Détente offers authentic West Indian cuisine in a relaxed waterfront setting, featuring local specialties prepared with fresh regional ingredients and traditional Caribbean cooking methods.
Established in the early 2000s, this restaurant has grown to become a favorite among locals and visitors, incorporating Martinique's culinary traditions while maintaining a welcoming atmosphere.
The establishment showcases Martinique gastronomy through dishes that reflect the island's diverse cultural influences, including African, French, and Caribbean heritage in every culinary creation served.
Located near Sainte-Marie town square, the restaurant is accessible by local transportation and recommends reservations during peak tourist season to ensure seating availability.
The restaurant occasionally hosts tasting events focusing on regional spirits and wines while offering both indoor and outdoor seating options with panoramic views of the surrounding landscape.
Location: Sainte-Marie
Address: PXXR+V29 Morne des Esses, Place Eugene Mona, Sainte-Marie 97230, Martinique 97230 Sainte-Marie
Phone: +596696956461
GPS coordinates: 14.74966,-61.00990
Latest update: September 12, 2025 14:49
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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