Experiences

Off-the-Beaten-Path: Foodie Trails in Rodrigues

Rodrigues Island is often described as Mauritius’s quieter cousin—but for food lovers, it’s a world of its own. Here, time slows down and so does cooking. Traditional recipes are still made over wood fires, octopus is caught at dawn, and family kitchens double as informal restaurants. This blog uncovers Rodrigues’s secret foodie trails—where to eat, what to try, and how to truly taste the island beyond the tourist map.

3 min

Located 600 km northeast of Mauritius, Rodrigues Island offers a hyper-local food scene rooted in community farming, fishing, and oral tradition. The food here is rustic, resourceful, and deeply tied to the land and sea. Rodrigues has preserved a form of island cooking that has nearly disappeared elsewhere.

You won’t find fusion cuisine here—only authenticity in every pot of stew, every sun-dried octopus strand, and every tamarind-laced chutney.

What Sets Rodrigues Cuisine Apart

  • Simplicity: Ingredients are few, but fresh and unprocessed
  • Preservation Techniques: Smoking, sun-drying, and pickling are everyday practices
  • Sustainable Sourcing: Most ingredients are grown or caught locally
  • Woodfire Cooking: Adds a distinct smoky flavor to curries and grilled meats
  • Community Markets: The center of local trade and recipe exchange

Top Foodie Trails and Stops in Rodrigues

1. Port Mathurin Market (Morning Trail)

Start your day early at the main market in Port Mathurin, where local women sell handmade spice blends, fresh brèdes (wild greens), pickled lime, and the island’s beloved dry octopus.

Try:

  • Sun-dried octopus skewers
  • Salted fish with green chili paste
  • Small-batch chili sauces

Best Time to Visit: 6:30 AM to 10:00 AM

2. Saint Gabriel to Mont Lubin (Village Kitchen Trail)

This trail winds through small inland villages, where families run informal eateries from their homes.

Must-Visit Stops:

  • Chez Marie in Saint Gabriel: Known for her cassava cake and fresh tamarind juice
  • Madam Lucette’s Outdoor Kitchen in Mont Lubin: Serving grilled fish and green papaya salad with crushed peanuts

Dish to Try: Masalé cabri (goat curry) with rice and crushed chili-peanut chutney

3. Graviers Coastal Road (Seafood Trail)

Follow the coastal path from Graviers to Anse Bouteille for seafood grilled on the beach and ocean-to-plate cooking.

Don’t Miss:

  • Grilled ourite (octopus) with lemon and sea salt
  • Sea urchin ceviche, when in season
  • “Zourite kari” slow-cooked in tomato and garlic

Some homes and lodges will prepare your catch of the day if you bring it from a local fisherman.

4. Rivière Banane (Honey & Citrus Trail)

Rodrigues is known for its unique, intensely floral honey. Rivière Banane is dotted with small apiaries and citrus orchards.

Experiences to Try:

  • Honey tasting at Rodrigues Apiculture Cooperative
  • Citrus-infused teas and candied peels
  • Mango or lime jam cooked slowly in copper pots

Take a guided tasting walk with a local beekeeper and enjoy honey-based desserts at a nearby homestay.

5. Caverne Patate and Surroundings (Farms & Foraging Trail)

Caverne Patate isn’t just a geological marvel—it’s surrounded by kitchen gardens, goats, and spice farms.

What to Try:

  • Spicy pickled green papaya
  • Goat milk cheese with local herbs
  • Sautéed pumpkin and greens with garlic

This area also offers foraging tours where you can learn to identify edible greens and roots.

Signature Flavors of Rodrigues to Look Out For

Rodrigues cuisine thrives on fresh, local ingredients that reflect the island’s rustic charm and cultural fusion. One of the most iconic ingredients is dried octopus (ourite), often grilled over open flames or cooked into rich curries with homemade chili paste. It’s a beloved delicacy and a staple of Rodrigues’ coastal kitchens.

Green papaya is another versatile favorite, used in crunchy salads, tangy pickles, or sautéed with island spices for a warm side dish. Locals also rely on wild greens, known as brèdes, which are typically stir-fried or gently boiled with garlic and oil—simple yet deeply nourishing.

A standout flavor in many dishes is the Rodriguan masalé, a homemade spice blend used in goat, fish, and chicken curries. It offers a bold, aromatic punch that reflects the island’s Indian and Creole influences.

To balance out the spice, tamarind is often incorporated into sauces, beverages, or even traditional candies, adding a tangy twist to many recipes. Lastly, no Rodrigues food journey is complete without a taste of Rodrigues honey—a rare and treasured product enjoyed with pancakes, in herbal teas, or paired with local goat cheese.

Eating Like a Local: Tips and Etiquette

  • Ask before you enter: Many eateries are literally someone's home
  • Bring cash: Card payments are rare outside Port Mathurin
  • Be flexible: Menus change based on what’s fresh that day
  • Expect slow service: Good food takes time, and in Rodrigues, no one rushes
  • Say thank you in Kreol Rodriguais: “Mersi” goes a long way

Rodrigues isn’t just a destination—it’s a way of eating that honors the seasons, the sea, and the skills passed down from grandmother to granddaughter. In a world of fast food and Instagrammable dishes, Rodrigues offers something rare: a deeply human, slow, and soulful food experience.

Every trail here is a reminder that the best meals aren’t always found in restaurants—they’re found in stories, in smoke, in salt, and in someone’s backyard. Let Hi DMC design a personalized Rodrigues Foodie Trail for you. From home kitchens to secret grills by the sea, we’ll connect you with islanders who cook from the heart. Contact us today to begin your off-the-map culinary journey.

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