Martinican Cuisine

Martinican cuisine is among the most refined and delicious in the Caribbean, a sophisticated Creole tradition where African, French, Indian and island influences meet French culinary finesse. Beloved dishes include accras de morue, crispy salt-cod fritters, the fragrant colombo, a Martinican curry of chicken, pork or goat brought by Indian labourers, boudin créole blood sausage, and abundant fresh seafood, from grilled fish to lobster and the local blaff fish stew. To drink, Martinique is world-famous for its rhum agricole, made from fresh sugar-cane juice under an AOC designation, best enjoyed in the classic ti-punch of rum, lime and cane syrup.

What you actually see

• Accras - the crispy salt-cod fritters.
• Colombo - the fragrant Martinican curry.
• The fresh seafood - the grilled fish, lobster and blaff stew.
• Rhum agricole and ti-punch - the celebrated cane-juice rum.

When to go

Year-round; markets, Creole restaurants and beach eateries serve the island's refined Creole dishes and fresh seafood, and the many rum distilleries, several offering tours and tastings, are the place to explore the celebrated rhum agricole. The classic ti-punch is the aperitif of choice, and the food reflects Martinique's blend of Caribbean soul and French finesse.

Honest expectations

Martinican food, while delicious, reflects the island's French overseas status in its prices, which can be high, and the finest Creole cooking is found at proper restaurants and markets rather than the cheapest spots; as everywhere, the best is fresh and local. As a genuinely refined and flavourful Creole cuisine, blending Caribbean and French traditions, with superb seafood, fragrant colombo and the world-famous rhum agricole and its ti-punch, though, Martinique is a real highlight for food and drink lovers.

Nearby

Fort-de-France's markets, the Creole restaurants and the rum distilleries are the places.