Seychellois cooking goes by the name Creole, but it's more specific than that label suggests. It's the product of French technique, African spicing, Indian aromatics, Chinese influences, and above all the extraordinary seafood that the Indian Ocean provides. Fresh fish are the backbone of every good meal here.
Octopus curry is the dish most Seychellois identify as their own — typically cooked with coconut milk, turmeric, ginger, and chilli until the octopus is tender and the sauce is fragrant. Order it wherever you see it. Kari koko (fish or chicken curry in coconut milk) is another constant. Grilled tuna, marlin, and parrotfish appear everywhere, and at their best — caught that morning, cooked simply over charcoal — they need nothing else.
Ladob is the most common dessert: bananas or sweet potato simmered in coconut milk with vanilla and sugar. It's mild, comforting, and pairs well with coffee.
The best place to eat is a table d'hôte — a home restaurant run by a family, often serving a set Creole spread for a fixed price. These are reliably better and cheaper than hotel restaurants, and give you a more accurate sense of what people actually eat. On La Digue and the outer islands, guesthouses are often the main options and they tend to cook well.
Fruit is excellent year-round: papaya, mango, breadfruit, and fresh coconuts. Street food is limited compared to mainland Africa or Asia, but you'll find grilled snacks and fresh juice at local markets.
Beer (Seybrew is the local lager), fresh coconut water, and a variety of fruit juices cover most drinking needs. Bring your own wine if you care about it — imported wine is expensive.