top of page
    • Dec 12, 2023
    • 2 min read

Exotic Spices and Global Flavors: Dive into Reunionese Culinary Art

Updated: Dec 20, 2023


Reunionese Creole cuisine, a unique fusion of flavors, reflects the diversified cultural heritage of the island, infused with African, Asian, European, and Indian influences. It stands out for its generous use of spices, local ingredients, including fish and seafood, and iconic dishes such as curries and rougails.

Desserts like sweet potato cake and banana fritters add a sweet touch. Local eateries known as "bouchons" offer an authentic experience of this rich and vibrant cuisine, turning Reunionese tasting into an unforgettable gastronomic exploration between street food and gourmet cuisine.


Chef of the Year Trophy, elected

by the Kaspro guide

Reunionese cuisine dish from the palm hotel

Claude Pothin, chef at the Palm restaurant, secures the

Chef of the Year Trophy this year.

This Reunionese chef pays special attention to composing his cuisine with local products, using 80% of "produits péï" meaning local products.

This 5-star hotel based in the south of Reunion and therefore very renowned for its refined cuisine with local flavors







8th Edition of the Kaspro Guide, reference of reunion creole cuisine


The Kaspro Guide, a book compiling the best restaurants on the

island (making traditional Reunion Creole cuisine but also French cuisine),


represents a discerning selection due to the richness of culinary expertise.

Published annually, this edition features a list of 178 restaurants

across the island, with 14 making their debut this year.


The guide also has an application to assist you in choosing the restaurant that best suits your preferences.








Exceptional Products


The guide highlights not only restaurants but also wine shops and delicatessens. Indeed, the island's cuisine relies primarily on exceptional products typical of the territory.



5 Other Categories Honored:

  • Mixology Trophy (Cocktail Preparation): Daï’carry Rougail Saucisses, Niko Oltean, Apoteek in St-Denis.

  • Hope Trophy: Mathieu Payet from Dina Morgabine.

  • Service of the Year Trophy: Trio of women from Case Pitey restaurant in Rivière Saint-Louis: Clailie Payet, Anaïs Payet, and Sarah Mourgapamodely.

  • Sommelier Trophy: Florent Jonquille.

  • Pastry Chef Trophy: Pierre Severin from Copacabana Saline les Bains.





bottom of page