La Canne à Sucre is a well-regarded Creole restaurant in Pointe-à-Pitre, near the waterfront. The cooking is solidly traditional: accras, boudin, grilled fish caught that morning, colombo de poulet, and the slow-braised meat dishes that are central to Guadeloupe's table. The ti' punch — rum, lime, cane syrup — arrives before anything else, as it should.
The restaurant occupies a colonial-era building and the room is pleasant without being fussy. Lunch is the main event: Guadeloupean restaurants peak at midday, and this one is no exception. Portions are generous and prices are fair by island standards. Reservations are worth making for Friday and Saturday lunch.