Hunger, Creole restaurant in Le Robert, Martinique.
G Faim serves authentic Creole cuisine in a family-friendly setting, emphasizing fresh local ingredients and traditional Martinican recipes passed down through generations in a warm environment.
Established in the early 2000s, G Faim built its reputation on authentic Creole cooking and commitment to local suppliers, supporting the regional economy while maintaining culinary traditions.
The restaurant celebrates Martinican cultural diversity by serving Creole specialties influenced by French, African, and Indian traditions, enhanced by local music events and themed evenings.
Open Monday to Thursday from 11:00 AM to 4:00 PM and Friday to Saturday from 7:00 PM to 11:00 PM, the restaurant offers reservations and home delivery services.
G Faim organizes educational cooking workshops to introduce visitors to authentic Martinican culinary techniques and the historical background of each traditional recipe served.
Location: Le Robert
Address: Cite Mansarde Catalogne, Le Robert 97231, Martinique 97231 Le Robert
Opening Hours: Monday-Thursday 11:00-16:00; Friday-Saturday 19:00-23:00
Phone: +596596694988
Website: http://restaurantgfaim.com
GPS coordinates: 14.67523,-60.94734
Latest update: September 12, 2025 14:25
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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