Mauritian food is one of the best arguments for the island's multicultural heritage. Indian, Chinese, Creole, and French traditions have merged over centuries into a cuisine that's genuinely its own thing.
Dholl puri is the unofficial national street food — a thin flatbread made from ground yellow split peas, served wrapped around roti with curry, chutneys, and pickled vegetables. You'll find dholl puri vendors at every market and roadside for 15–25 rupees. Eat at least one.
The Chinese influence shows up strongly in mine frite (fried noodles), boulettes (steamed dumplings in broth), and the Chinatown restaurants of Port Louis. Creole cuisine leans on slow-cooked fish and seafood stews (rougaille), grilled octopus, and dishes built around coconut, chilli, and lime. French influence means excellent bread, good pastries, and the tendency to turn a simple grilled fish into something more elaborate.
Fish and seafood are excellent and plentiful — Mauritius is an island, and the fishing is good. Smoked marlin is a local speciality served as a starter or in sandwiches. Freshwater crayfish (ourite, or octopus) and red snapper are staples on most restaurant menus.
Phoenix is the local beer — drinkable and cheap. Rum is made on the island; the dark rum from Chamarel and the agricole-style rum from Medine are both worth buying if you drink spirits.
Avoid eating at the large resort hotels unless you're happy to pay international prices for unremarkable food. The best eating is in local restaurants in Port Louis, Quatre Bornes, and at roadside vendors around the island.