La Villa Creole

Description:

• This restaurant, which lies a 3- or 4-minute drive from the hotels of Pointe du Bout, has thrived since the late 1970s, offering a colorful, small-scale respite from the island's high-rise resorts. Set within a simple but well-maintained Creole house, with no particular views other than the small garden that surrounds it, the restaurant serves fairly priced set-price menus of such staples as accras de morue (beignets of codfish), boudin Creole (blood sausage), and feroce (a local form of pâté concocted from fresh avocados, pulverized codfish, and manioc flour). A special delight is the red snapper either prepared with tomato sauce or grilled. If Creole food doesn't appeal to you, there's also a short list of dishes inspired by the traditional cuisine of mainland France, focusing on such Gallic staples as terrine of duck liver, a terrine of smoked salmon, and a confit of duckling with a purée of shallots. Owner Guy Bruère-Dawson, a singer and guitarist, entertains as you dine.

• © Frommer's 2013

Awards:

Frommer's

•  Recommended 2010