Travel Reference
In-Depth Information
stays around Mahébourg - the most common elements are fish and seafood. Marlin is a
big favourite, as are mussels, octopus, prawns, lobster and calamari.
Drinks
Unsurprisingly the national drink is rum. Although most experts agree that Mauritian rum
isn't up to the standard of the Caribbean equivalent, there are still some excellent brands
produced, particularly Green Island - the dark variety of which is superb. Despite a long
history of rum production in Mauritius, the socially preferred spirit tends to be whisky - a
hangover from the 150-year British rule.
The national beer is Phoenix, an excellent pilsner produced at the
Phoenix Brewery
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since the 1960s and a regular prizewinner at festivals around the world. The
other premium brand of the brewery, Blue Marlin, is also very good.
The Mauritians are also great tea drinkers and you shouldn't miss trying the range of
Bois Chéri teas on sale throughout the country. The vanilla tea is the most famous and is
quite delicious and refreshing even in the heat of the day. You'll have a chance to see it
being made and can taste it at the Bois Chéri tea plantation (
Click here
)
in southern Maur-
itius.
During Hindu and Muslim festivals, deliciously flavoured drinks such as
lassi
(Indian
yoghurt drink) and almond milk (almond- and cardamom-flavoured milk) are prepared.
Where to Eat & Drink
There tends to be quite a bit of segregation between 'tourist' restaurants and 'local' ones,
particularly around bigger resort areas. In places such as Port Louis and the central high-
lands this is a lot less pronounced, and most places have a mixed clientele.
Nearly all restaurants have menus in English, or at least staff who speak English, so
communication difficulties are at a minimum.
Most restaurants have several cuisines served up cheek by jowl, although they're nearly
always separated from each other on the menu. While in better restaurants this will mean
each cuisine is prepared by a different expert chef, on the whole most chefs are decent at
cooking one cuisine and prepare the remaining dishes with something approaching indif-
ference. The rule is a fairly obvious one - don't go to a Chinese restaurant for a good
curry.
