Praslin

Dining on Praslin

Praslin is the second-largest island in the Seychelles archipelago — a granitic island of extraordinary natural beauty famous primarily for the Vallée de Mai, a primeval palm forest that shelters the coco de mer (double coconut), the world's largest seed. UNESCO has designated the Vallée de Mai a World Heritage Site; Charles Darwin called the coco de mer's palm grove 'the original Garden of Eden.' Dining here occurs within this frame of natural grandeur.

Seychellois Creole Cuisine

Seychellois Creole cuisine is the product of African, Asian, European, and Indian Ocean trading cultures filtered through the specific resources of a granite island ecosystem. Coconut milk, tamarind, vanilla, and cinnamon define the flavour profile; fresh fish, octopus, and crayfish from the surrounding reef provide the protein; the Indian Ocean's biodiverse waters supply an extraordinary range of seafood. The octopus curry, the grilled red snapper with coconut butter, and the fresh crab preparations are the most distinctively Seychellois preparations.

The Beaches

Praslin has three of the world's most photographed beaches. Anse Lazio, on the northern coast, regularly tops global beach rankings; Anse Georgette, on the northwestern tip, is accessible only through the Lémuria resort; Anse Volbert, the long eastern beach, provides the island's main tourist infrastructure. Each beach has its own dining character, from the resort formality of Lémuria to the simple beach-bar culture of Anse Volbert.

Practical Notes

Praslin has its own airport with connections to Mahé (20 minutes) and international routes. The island is also accessible by high-speed ferry from Mahé (1 hour). The Seychelles Rupee is the currency; euros and US dollars are widely accepted. Card payments are standard at resorts and most restaurants. The best weather is April to May and September to October; December to March can be rough with northwesterly swells.