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Authentic Mauritian Food Tasting
Cooked that morning, eaten together
Cooked the way it was always cooked
Clay pots on a wood fire, a heavy-bottomed karay, and no shortcuts our grandmothers would not recognise. The masala goes in fresh, the onion and thyme take their time, and nothing is finished in a hurry.
Depending on the day and the garden you might taste a chicken or vegetable curry, a tomato rougaille, dholl puri or farata, brèdes picked that morning, a coconut or lime chutney, a spoonful of achard, and vanilla or lemongrass tea to end.
You will taste the difference the stone makes
This is the moment the grinding pays off. Spice crushed cool on volcanic rock keeps the oils that heat destroys, and the same recipe made with shop powder is simply a quieter dish.
Most people notice it before we say anything.
Eaten together, not served at you
There is no restaurant here and no menu card. You sit at the family table, dishes are passed, and someone tells you what is in each one and which grandmother is responsible for it. Vegetarian and mild versions are always available — tell us when you arrive.
Continue exploring
Come and see it today
MUR 200
Museum, grinding demonstration, herbal tea and the boutique.
MUR 375
Museum, ancestral kitchen, spice garden, hand-grinding and tastings. Children MUR 200.
Daily
Last entry 17:00. Free onsite parking at the gate.
Visits begin at 09:00, 11:00, 13:00, 15:00 and 17:00, every day. Book to hold your place and we will be expecting you — or simply turn up and join the next one. Full detail on the visit page.