Sea to Table
One of the things that makes the island’s culinary flare stand out is that the Seychellois try to eat as close to nature as possible, from preparing fresh fish and octopus caught the very same day to plucking fruits and herbs straight from trees and plants to use in their cooking.
Four Seasons Resort Seychelles follows the island's "slow food culture" by buying fish directly from local fisherman to serve as their “catch of the day.”
Local Seychellois fishermen go out every day to catch fish such as grouper and red snapper, as well as hunt for octopus, which are delivered to the Resort for their fresh seafood menu.
Whatever fishermen bring in from the water becomes the fresh “catch of the day” at the Resort’s stunning beachside Kannel restaurant.
The Resort’s Junior Sous Chef Jeffrey and others make fresh salads and ceviche, as well as grilled, baked and curried seafood dishes with the fresh fish.
Every week, Zez Restaurant also hosts the Seafood Spectacular, where diners can pick whatever fresh fish and shellfish they’d like from the boat display, which are then grilled and cooked to order. Traditional Seychellois cuisine is a blend of flavours influenced by African, Chinese, English, French Creole and Indian cuisine.
