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27 bites in Guadeloupe

I'm just here for the bananas

Have you heard of Guadeloupe? Where France meets the Caribbean, we found our absolute paradise.

A picturesque landscape, breathtaking beaches, and a variety of activities and sights make this French overseas territory island a very special travel destination.

Not only gastronomically speaking, Guadeloupe is a true gem in the Caribbean with something to offer for everyone.

Before our trip, I researched thoroughly and stumbled upon the wealth of various fruits, vegetables, and seafood. I was particularly excited about the taste of the local treasures, starting with the bananas...


Classics of the local cuisine:

Anyone who takes a vacation in Guadeloupe should definitely try the local cuisine and let themselves be seduced by the delicious aromas and flavors. A lot of fish and seafood is eaten in Guadeloupe. The food is a true delicacy, influenced by African, French, and Caribbean cuisine. In addition, many Caribbean spices and herbs, such as thyme, bay leaves, and cilantro, are used and give the dishes their special flavor. Fresh fruits and vegetables are also widely available in Guadeloupe, especially pineapples, bananas, mangos, and papayas.

Here is a small selection of delicacies:

Starters: Accras (= fried fish balls), Assiette de crudités (= fresh fruits and vegetables cut into thin slices or sticks), Souskai (= mango salad)

Main dish: Colombo (= a spicy chicken or pork meat curry), Grilled Red Snapper, Shrimp in coconut sauce, Bokit (popular cornmeal sandwich) Dessert: Crêpes de manioc a la noix de coco (= manioc pancakes with coconut flakes) croissants, and French pastries at the numerous bakeries

Drinks: Ti'Punch (= cocktail with rum), Limonade, Coco-Fré (= fresh coconut and water), Créole café (= traditional coffee)

Figues Pommes

As already mentioned, Guadeloupe is known for its fresh fruit. I was particularly fond of the bananas.

I was curious and wanted to try all the different varieties. Guadeloupe mainly grows Cavendish bananas. This variety is the most widely grown banana type worldwide and is mainly used for export.

However, there are also some local varieties that remain on the island.

"Figues Pommes," on the right in the picture, is a type of banana grown in Guadeloupe. They are especially appreciated for breakfast and enriched my world during that time. These mini-bananas are also known as Poyo, Poteau, and Makandia.

In contrast to dessert bananas, there are also cooking bananas on the island. Cooking bananas, also known as "plantains" or "bananes à cuire," are larger, greener and firmer than dessert bananas. They contain more starch and less sugar, making them ideal for cooking and frying. They cannot be eaten raw. On the island, they serve as a kind of vegetable substitute, and it's so much fun to cook with bananas on site - regardless of their type.

Michaelas-Must-Try: Incorporating bananas into recipes works exceptionally well. Here's my sugar and flour-free banana pancakes. (german only)

Bananas are considered a culinary treasure as they play an important role in both Creole cuisine and the French cuisine, which is prevalent in Guadeloupe.

  • Michaelas Video-Message: In my TikTok you'll see a short overview of the wealth of fruits on Guadeloupe.

  • F&B offer: On Guadeloupe, there is a wide range of food and beverage options that cater to every taste. From traditional Guadeloupean dishes like Colombo to French classics like croissants, there are many delicious ways to dine on the island.

  • Mealtimes: People on the island generally have three meals a day: breakfast, lunch, and dinner. However, there are also many snack options that can be consumed at any time of day. Breakfast (7:00 - 9:00 am): It consists of a selection of bread, cheese, sausage, jam, and coffee or tea. Lunch (12:00 - 2:00 pm): For lunch, people typically have a larger meal, which often consists of meat, rice, and vegetables. Dinner (7:00 - 9:00 pm): In the evening, a smaller meal is served, often consisting of soups, sandwiches, or cold plates.

  • Cost-to-value-ratio: The cost of food is generally higher than in Germany. However, overall, the island offers a good cost-to-value ratio for accommodations, food, and transportation options, especially compared to other Caribbean destinations. Cappuccino in Amsterdam ca. 4 Eur. Espresso in Guadeloupe ca. 4 Eur.

Striking on site:

  1. A popular way to eat on Guadeloupe is to buy snacks and meals from street vendors or markets.

  2. On Guadeloupe, there are many bakeries offering local and French baked goods, such as baguettes, croissants, and pastries.



Lunch with a view at Le Zagaya

The restaurant right by the sea with a view of the water is a true gem. From the scenery to the food and drinks, everything is perfectly set up. Overall, the dining experience at this restaurant was simply unforgettable and I highly recommend it to anyone looking for a special experience. The service is excellent, the food is outstanding and the environment is unique. It is advisable to make a reservation.

On Guadeloupe, there is even good beer. Outstanding good beer. The brewery "Lékouz" was located not far from the accommodation and we were extremely positively surprised by the cool location. The offering of food trucks in front of the brewery changes daily and allows guests to enjoy a varied and convenient meal.

Delicious fish dish with a view at Deshaies

The food at Chez Ernest was simply delicious and every bite was a feast for the senses. The highlight was the breathtaking view of Deshaies that the restaurant offered, among other things. It is advisable to make a reservation.

Looking for a truly unique accommodation? The West Indies Cottage is perfect for you. It stands out with its unique architecture, authentic Creole atmosphere, and tropical gardens and plants. Each Creole cottage also has a porch with amazing views of the property.

Take a break and relax: Le Relais du Moulin is the perfect place to do so. The hotel excels with its spa and yoga offerings, and the cuisine is excellent. Even outside guests can enjoy themselves at the Tipsy Bar and "Le Zamana" restaurant.

  • My conclusion: I came for the abundance of fruits and was delighted with the variety of bananas. When reminiscing, I will remember the picturesque scenery and friendly people.

Note: I paid for my own stay, including accommodation, admission fees, and food. My recommendations and tips are based on this. This article is not part of any cooperation.


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