All Food and Drink
- Beau Champ
Classic French dishes are crafted in our open kitchen and made with style – taking full advantage of Mauritius’ abundant local seafood and produce. Dine indoors or by the water’s edge.
- Bambou
Meet for lunch or linger over a themed dinner under the thatched roofs of our laid-back, open-air restaurant, just steps from the beach and pool.
- Acquapazza
Set at the water’s edge, our chic, open-air restaurant serves handcrafted Italian specialties, which incorporate freshly caught seafood and pair perfectly with our extensive wine list.
- O-Bar
Sunset cocktails overlooking the lagoon, after-dinner cognacs and hand-rolled cigars, or a cold, midday beer – this welcoming lounge is open all day.
- La Plaz Beach Grill
Linger on swinging bar stools over local beers, fresh seafood dishes and refreshing light bites as you dine at our casual beachfront grill.
Events
SOIRÉE DES ZILES
Full of local flavour, our Soirée des Ziles combines island dishes with grilled seafood, showcasing the cuisine and culture of Mauritius in a vibrant evening with a live Sega show performance.
Barbecue Night
Everything tastes better when seasoned with fresh air, stars and smoke. At Bambou, experience the array of barbecued fish and meat, complemented by teppan, churrascaria and tandoor dishes.
Meet The Team
Nicolas Vienne
Executive ChefA Paris native, Chef Nicolas trained under several Michelin-starred chefs, including Alain Ducasse, before embarking on a culinary journey that took him to the United States, Lebanon and the South Pacific. The recipient of his own Michelin star, Nicolas brings traditions from three continents to the kitchens at Four Seasons Resort Mauritius, where his passion for the island’s intricate cuisine can be seen in every dish.
“Moving to Mauritius was a decision first led by the island’s reputation for fascinating cuisine, but when I discovered the passion and warmth of the people, I knew there could be no better place for me.”
Culinary Experiences
Mauritian cuisine is a real melting pot of cultures and traditions – there is something to suit everyone’s taste.
Patrick Soochit Executive Sous Chef
![Chef, couple wearing aprons garnish meat, vegetables on outdoor grill]()
Herb Garden Cooking ClassJoin one of our chefs in the Resort’s herb garden for a culinary journey of discovery, accompanied by snacks and wine.
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Chef’s Table at Beau ChampDelight in the flavours and aromas of your chosen menu for an interactive evening for up to four diners, set in front of our open kitchen in Beau Champ.
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Wine Cellar DinnerIn our private wine cellar, enjoy a menu prepared exclusively for you, with wine pairings from our sommelier.
