Chez chantalou, Creole restaurant in Fonds-Saint-Denis, Martinique.
Chez Chantalou serves authentic Creole cuisine prepared with fresh local ingredients in a welcoming and relaxed setting that emphasizes traditional Caribbean flavors and regional specialties.
This family-run establishment was founded several decades ago by Mirella Privat to preserve and showcase the culinary heritage of Martinique for future generations.
The restaurant embodies the Creole culinary traditions of Martinique by blending African, French, and Indigenous influences in its authentic regional dishes and flavorful preparations.
The restaurant is easily accessible from main roads in Fonds-Saint-Denis, provides parking options for guests, and recommends reservations during peak dining hours.
The owner often shares stories behind each dish, explaining their origins and significance in local history to enrich the dining experience for guests.
Location: Fonds-Saint-Denis
Address: PVQ7+C46, La Tranchee, Fonds-Saint-Denis 97250, Martinique 97250 Fonds-Saint-Denis
Phone: +596596558048
GPS coordinates: 14.73854,-61.13722
Latest update: September 12, 2025 14:32
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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