Reunion cuisine is a unique blend of African, Indian, Chinese and European influences. Here are the must-tries during your stay.
The cari, the king dish
The base of Creole cooking: meat or fish simmered with onion, garlic, turmeric, ginger and tomato, served with rice, grains (lentils, beans) and a rougail. Chicken cari, fish cari and more — something for every taste.
Rougail saucisse
Probably the most popular dish: smoked sausages simmered in a spicy tomato sauce. A Sunday family classic.
Samosas & bouchons
The snacking stars: crispy samosas (often chicken or vegetable) and bouchons (steamed dumplings of Chinese origin). Perfect for an aperitif.
Chilli fritters (bonbon piment)
Lentil or Cape-pea fritters spiced with chilli — careful, they’re hot! An emblematic street treat.
Arranged rum
Rum macerated with fruit and spices (vanilla, lychee, pineapple, faham…). The friendly after-dinner drink par excellence — enjoy in moderation.
Where to taste it?
From food trucks to Creole tables and the Saint-Paul market, the West is full of good addresses. Ask us for tips on arrival!
Fancy cooking on site? Our equipped homes let you make your own caris.
The cari, the everyday dish
The cari is the foundation of Réunion cooking: meat or fish simmered with onion, garlic, tomato, thyme and turmeric — locally called safran péi. Chicken cari, fish cari, prawn cari: the variations are many, but the method stays the same.
It always comes with rice, grains (lentils or beans) and a rougail. A complete meal brings those three elements together on the plate, often with pickled vegetables alongside.
Rougail, achards and chilli
Rougail refers both to a raw condiment — tomato, onion, chilli, sometimes ginger — and to a family of dishes, including the well-known rougail saucisse. The first lifts the meal, the second is the heart of it.
Achards are finely cut vegetables preserved in vinegar and turmeric. Chilli is served separately: you take as much as you like, and it is wise to start cautiously.
Samoussas, bouchons and bonbons piment
Réunion street food is eaten at any hour. The samoussa, a fried triangle filled with meat, vegetables or cheese, is found everywhere. The bouchon, a steamed dumpling of Chinese influence, is often eaten in a sandwich.
The bonbon piment, a spiced split-pea fritter, completes the trio. All three are found in roadside vans as much as at the markets.
Fruit and market produce
The Saint-Paul open-air market, held by the sea at the end of the week, is the best place to discover local produce: Victoria pineapple, mangoes, papaya, passion fruit, and lychees as Christmas approaches.
You will also find spices, vanilla and rhums arrangés — rum infused with fruit and spices, which every family prepares its own way.
Where to eat in the West
The seafront at Saint-Gilles-les-Bains has the densest concentration of restaurants. Saint-Leu offers a more intimate scale, and the roadside vans along the coast serve Creole dishes to take away at the end of the day.
Staying in a property with a kitchen also lets you cook market produce — often the best way to genuinely discover the local food.
Want to stay in the West of Reunion Island?
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