15 Best Food & Drinks in Mauritius (2026 Guide)
If you’re planning your trip around Food & Drinks in Mauritius, you’re in the right place—and it pairs perfectly with sightseeing tours in Mauritius, as many of the island’s best culinary secrets are hidden along the routes to its most famous landmarks. Food in Mauritius is a true island melting pot, where Indian, Creole, Chinese, and French influences come together into a world-class Mauritian Cuisine that is bold, comforting, and proudly local. Integrating food into your itinerary is easy; you can often pause your exploration of botanical gardens or coastal viewpoints to try authentic snacks from local vendors right where the action is. Below are 15 must-try picks—ranging from quick street snacks you can grab during your travels to hearty mains and refreshing Local Drinks in Mauritius—that locals genuinely love and visitors remember long after their journey has ended.
1. Dholl Puri (Dholl Puri / Dhal Puri)
Dholl puri is the street-food icon of Mauritius: thin, soft flatbreads stuffed with ground yellow split peas, cooked on a hot tawa, then filled and folded at lightning speed. What makes it addictive isn’t only the bread—it’s the full “set”: butter bean curry (often called cari gros pois), a spoon of satini (chutney), and a hit of pickles or chilli paste if you’re brave.
Locals debate their favourite stall the way other countries argue about pizza. The best dholl puri is usually eaten standing up, still warm, with curry soaking into the bread so every bite is tender, savoury, and just a little messy (in the best way). If you want to understand Food in Mauritius, start here.
2. Bol Renversé (Magic Bowl)
Bol renversé is comfort food with a “ta‑da” moment. The dish is assembled in a bowl—rice, stir-fried vegetables, a saucy protein (chicken, beef, seafood, or tofu), then topped with an egg—then flipped onto a plate so the egg sits proudly on top. It’s simple, filling, and found everywhere from small snack shops to casual restaurants.
3. Rougaille (Rougail)
Rougaille is one of the most “home kitchen” flavours on the island: a tomato-based sauce cooked down with onion, garlic, ginger, thyme, and chilli. It can be made with sausage (rougaille saucisse), fish, seafood, or even eggs—and it almost always comes with rice and a couple of sides (lentils, greens, or pickles).
What visitors love is how the sauce tastes both familiar and new: tomato-rich like a stew, but perfumed with island aromatics. When Mauritians say something is “bien bon,” rougaille is often the kind of dish they mean—warm, satisfying, and made to be eaten slowly.
4. Vindaye (Fish or Octopus Vindaye)
Vindaye is a bold, tangy dish—often fish or octopus—typically seasoned with turmeric, mustard seeds, onion, garlic, and ginger, then left to develop flavour. Think “spiced, pickled, and punchy.” You’ll see it served with rice, bread, or as part of a spread where you try a few different dishes at once.
This is a must for anyone who likes sour-salty heat. The seasoning cuts through richness, so vindaye pairs beautifully with fried items and creamy sides. It also represents a big theme in Food in Mauritius: food that’s designed for the tropical climate—flavourful, bright, and never bland.
5. Briyani (Mauritian Biryani)
Mauritian briyani is a celebration dish: fragrant rice layered with marinated meat (often chicken, beef, or mutton), potatoes, fried onions, and warm spices. It’s slower, richer, and more aromatic than most quick street foods, and it often shows up at gatherings, family events, and special lunches.
What makes it distinctly Mauritian is the balance—spiced but not one-note, with texture from potatoes and caramelised onions. Ask locals where to get the best briyani and you’ll get confident answers (and sometimes friendly arguments). If you want one plate that feels like a “complete meal,” this is it.
6. Boulettes (Mauritian Dumplings)
Boulettes are steamed dumplings served in a light broth—usually with noodles, greens, and a range of fillings (fish, chicken, beef, or vegetable). They’re a classic Chinatown-style comfort food, but with unmistakable Mauritian habits: chilli on the side, extra sauces, and the kind of casual slurp-you-don’t-apologise-for vibe.
They’re especially satisfying on a rainy day or when you’ve been in the sun too long and want something soothing. The broth is gentle, the dumplings are soft, and the meal is easy to customise. In the landscape of Food & Drinks in Mauritius, boulettes are a staple “any day, any time” choice.
7. Gato Pima (Gateaux Piments / Gato Dhall)
Gato pima deserves its own spotlight. This is one of the most beloved street snacks on the island: deep-fried fritters made from soaked and ground yellow split peas (dhall), mixed with herbs and chilli. They’re aromatic, savoury, and dangerously easy to keep eating because they’re small, hot, and crisp.
Locals often eat gato pima as-is, but you’ll also find it stuffed into a baguette (sometimes with butter, chutney, or extra chilli) for a bigger snack that feels like a full meal. If you want a “local reality check” on Food in Mauritius, skip the idea of fancy plating and follow the smell of frying dhall—gato pima is the real deal.
8. Haleem (Halim)
Haleem is a thick, spicy, and incredibly hearty soup that is a staple of Mauritian street food, especially during the winter months or in the evenings. It is made by slow-cooking a variety of lentils, cracked wheat, and meat (usually lamb or beef) for several hours until the ingredients break down into a rich, porridge-like consistency. It is heavily seasoned with cumin, ginger, and garlic, giving it a deep, earthy flavor.
When you order a bowl of haleem from a street vendor, it is topped with a generous handful of fresh spring onions and a squeeze of lemon juice to brighten the flavors. Many locals also add a splash of vinegar or extra chili paste. It is a deeply satisfying and warming dish that is often eaten with a piece of crusty bread to soak up every last drop. The complex blend of textures and the slow-cooked depth of the broth make haleem one of the most comforting items in the Mauritian repertoire.
9. Farata / Roti with Curry (Street-Style Wrap Meal)
The farata (a local version of the Indian paratha) is a flaky, buttery, multi-layered flatbread that serves as the perfect vessel for the island’s many curries. Unlike the dholl puri, which is thin and soft, the farata has a bit more substance and a slightly crispy exterior. It is made by folding dough with oil or ghee multiple times to create layers that pull apart easily.
In a typical street food setting, a vendor will take a fresh farata and fill it with a variety of “curry maison” (home-style curries), such as chicken, lima beans, or pumpkin, along with spicy pickles and chutneys. It is then rolled up into a tight wrap that is easy to eat while walking. The richness of the bread combined with the spicy, saucy fillings makes for a incredibly satisfying meal that is both cheap and delicious. It is a true workhorse of the Mauritian diet.
10. Seafood, Island-Style (Octopus, Fish, Prawns)
Being an island nation, seafood is naturally a cornerstone of Mauritian Cuisine. However, the local way of preparing it is what makes it special. Whether it’s a spicy octopus curry simmered with mustard seeds and chilies, or fresh red snapper grilled over charcoal and basted with garlic butter and lime, the emphasis is always on the freshness of the catch and the vibrancy of the seasonings.
One of the most iconic seafood experiences is “Creole-style” fish, where the catch of the day is smothered in a thick tomato and onion sauce enriched with ginger and local herbs. Prawns are often prepared “à la Mauricienne,” sautéed with plenty of garlic, parsley, and a hint of chili. Enjoying a seafood platter on the beach with your toes in the sand, accompanied by a side of heart-of-palm salad, is the ultimate luxury dining experience in Mauritius, reflecting the island’s bounty and its relaxed, tropical lifestyle.
11. Salad Confit (Salad Confi / Fruits Confit / “Salade confite”)
In Mauritius, the term “confit” refers to a unique and refreshing street-food snack: pickled tropical fruits. A Salad Confit (often called salad confi or salade confite) is a vibrant mix of crunchy, under-ripe fruits like pineapple, green mango, cucumber, and jicama (patate chinois), which are sliced and steeped in a pickling liquid of vinegar, water, sugar, salt, and chilies.
This snack is a sensory explosion—sweet, sour, salty, and spicy all at once. It is traditionally served in a small bag or cup, topped with a thick, dark tamarind sauce (compote tamarin) and a sprinkle of chili salt. It is the perfect palate cleanser and a favorite for locals to enjoy while strolling along the beach or through a busy market. The crunch of the green mango combined with the zingy vinegar and the heat of the chili makes it an incredibly refreshing treat in the tropical heat.
12. Alouda (Mauritian Falooda-Style Drink)
Alouda is the most famous of the Local Drinks in Mauritius, a sweet and creamy milk-based beverage that is as much a dessert as it is a drink. It is made with cold milk, basil seeds (toukmaria), and agar-agar jelly shreds, flavored with vanilla, almond, or rose syrup. The basil seeds give the drink a unique, slightly chewy texture, while the jelly adds a fun, slippery element.
The most legendary place to try alouda is at the Central Market in Port Louis, where vendors serve it in tall glasses, often topped with a scoop of vanilla ice cream for extra indulgence. It is the perfect antidote to a spicy meal or a long day of sightseeing. The combination of the cold, sweet milk and the refreshing basil seeds makes it incredibly soothing and a nostalgic favorite for Mauritians of all ages.
13. Vanilla Tea (Bois Chéri Style)
Tea is a significant part of the island’s colonial heritage, and the local vanilla tea is a must-try for any visitor. Produced primarily at the Bois Chéri estate, the tea is a black tea blend infused with natural vanilla flavoring. It has a smooth, rounded taste with a beautiful floral aroma that is comforting without being overly sweet.
Mauritians typically enjoy their tea with a splash of milk and a bit of sugar, often accompanied by local biscuits or a slice of cake. Visiting a tea plantation for a tasting session allows you to appreciate the process from leaf to cup while enjoying panoramic views of the southern highlands. It is a sophisticated and calming part of the local beverage culture, offering a gentle contrast to the bold and spicy flavors found in the island’s food.
14. Mauritian Rum & Rum Arrangé
The island’s history is inextricably linked to sugar cane, and as a result, Mauritius produces some of the finest rums in the world. While aged rums are excellent, the local specialty is Rum Arrangé—white rum that has been infused for months with various fruits, spices, and botanicals. Common flavors include vanilla, coffee, pineapple, ginger, and even chili.
These infused rums are often served as a digestif after a meal or as a welcoming drink in local guesthouses. Each “arrangement” has its own character, ranging from sweet and fruity to spicy and medicinal. Sampling a flight of different rums at a local distillery or a specialized rum bar is a fantastic way to explore the island’s agricultural heritage and the creative ways locals use their abundant natural ingredients to create complex, warming spirits.
15. Phoenix Beer (Local Lager)
No list of Local Drinks in Mauritius would be complete without mentioning Phoenix Beer. This award-winning pale lager has been the island’s favorite beer since 1963. It is a crisp, refreshing, and easy-drinking beer with a light malt flavor and a clean finish, specifically designed to be enjoyed in a tropical climate.
Whether you are at a fancy resort or a tiny beach shack, a cold “Phoenix” is the universal accompaniment to a Mauritian meal. It is particularly good at cutting through the heat of a spicy curry or the richness of fried snacks like gato pima. For many visitors, the sight of the iconic red and yellow label is synonymous with relaxation and the start of a perfect island evening. It is more than just a beer; it is a piece of Mauritian identity.
The Mauritian cuisine is, indeed, a culinary melting pot. You would not want to miss the above-mentioned dishes on your vacation in Mauritius.
If you treat Mauritian Cuisine as a lived culture rather than just a checklist, you will find it to be one of the most rewarding parts of your trip. What to do after you’ve tried the Food & Drinks is simple: keep exploring the island’s diverse landscapes and cultural landmarks. A smart way to experience Food in Mauritius is to plan “theme days” that align with the best places to visit in Mauritius; for instance, you can spend a morning in the capital of Port Louis hunting for street food like dholl puri and farata, then head to the cooler southern highlands to discover the fragrant history of Vanilla in Mauritius at a local tea estate or plantation. By grouping your flavors—focusing on Sino-Mauritian dumplings one day and Creole seafood the next—you’ll taste the island’s cultural mix more clearly and notice the patterns that make this food so unique.
For the most authentic Food & Drinks in Mauritius, don’t rely only on hotel menus or international buffets. While you will certainly find some of the best restaurants in Mauritius offering refined Creole fusion and high-end seafood, you should also mix in visits to bustling markets, small village “snacks,” and beach vendors where the locals actually eat during the day. This culinary journey is easily one of the Top 20 Things To Do in Mauritius Island, especially when you venture off the beaten path to find the freshest batches of street food. Remember that the best food is often found early in the day when turnover is high; if you see a long line of locals waiting at a glass-fronted cart, that is usually your best “review” and a guarantee of quality.
If you are sensitive to spice, you can still enjoy nearly everything the island has to offer by simply asking for your chili on the side. Start with milder staples like a comforting bowl of boulettes broth or a fragrant briyani, and then build up to the punchier flavors of vindaye and pickles once you have found your comfort zone. Pairing matters just as much as the main dish; a sweet, cold alouda is the perfect reset after a spicy snack, while a crisp local lager is the ideal companion for fried fritters like gato pima. By understanding these pairings, you make the whole experience smoother and more enjoyable, allowing you to appreciate the complex layers of ginger, garlic, and thyme that define the local palate.
Most importantly, remember that Mauritian food is deeply social—it is built around shared snacks, quick lunches on the go, and large family-style plates. When you eat the way locals do—holding a warm dholl puri in hand at a busy street corner, enjoying a jar-style salad confit on a hot afternoon, or sipping a slow cup of vanilla tea as the sun sets—you move beyond being a tourist and start to experience the island’s true identity. This connection to the people and their traditions is why Food & Drinks in Mauritius remains one of the most memorable and rewarding parts of any visit, leaving you with a deeper appreciation for the island’s history and its vibrant, welcoming spirit.