The open-sided Good Kitchen restaurant serves up healthy, tasty, organic fare. Sourced from local producers or often homemade (from the wild boar and venison sausages to the yoghurt), and using ancient cooking methods (such as the smoker, charcoal grill, wok and tandoor), the food is a blend of Mauritian, Mediterranean and Asian flavours, with vegetarian dishes on every menu (including vegan), and raw cuisine designed by Grace Van Berkum.
Delicious breakfasts of acai bowls, golden mango and turmeric, or avocado on toast make you want to rise and shine, while dishes on the dinner menu range from barley risotto with deer braised in red wine to salt-baked fish with tomato-coconut salsa.. The SALT bakery serves freshly baked bread from 6.30am-10.30pm and coffee 24 hours a day. Cooking lessons teach guests how to make chicken curry, artisanal bread, kombucha and raw cuisine. Guests who book a fishing experience can prepare their catch of the day Mauritian-style.
Clouds, the glass-fronted rooftop bar, is the spot for one of 30 original island-inspired cocktails, which each has a story, overlooking the ocean to the rhythm of a soft séga – or opt for an exclusive Salt Cuvee craft beer by the beach, with a live band and traditional séga show.
Source link : https://www.telegraph.co.uk/travel/destinations/africa/mauritius/belle-mare/hotels/salt-of-palmar-hotel/
Author :
Publish date : 2024-02-11 08:00:00
Copyright for syndicated content belongs to the linked Source.