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Beachcomber is a pioneer of the hotel industry in Mauritius, where it now has eight luxury beachfront properties. Its portfolio also includes a private island in Seychelles and a vast estate in the shadow of the Atlas Mountains, Marrakech. The group is synonymous with superb service and world-class hospitality and in tribute to the resorts’ privileged oceanfront locations, there are abundant complimentary water sports, and mouth-watering fresh fish. 

Food-relationships

As we are naturally social ‘eaters’, every meal, particularly on holiday, becomes a wonderfully collective occasion. Beachcomber recognises the importance of every mealtime, considering decor, ambience, views and of course menus as contributing factors to a ‘delicious’ meal. Each hotel ensures that its guests find appropriate restaurants; romantic a la carte, fine-dining with a dress code is comfortable for a couple on honeymoon whilst a more relaxed, buffet-style restaurant may suit a family with children. Beachcomber have not left your dining happiness to chance!

All about the Chef – Royal Palm Mauritius

Investing in ingredients alone is a ‘recipe’ for disaster! Which is why Beachcomber choose only the highest calibre of chefs for their resort restaurants. At The Royal Palm Mauritius you will find the extraordinary French chef Michel de Matteis. Michel has been presiding over the kitchen at The Royal Palm for 12 years, and is the proud winner of numerous awards including the ‘Pierre Taittinger International Culinary Award’ and ‘The Best Craftsman in France’. He has progressed through several Michelin starred restaurants and brings his own style of ‘creativity and diversity’ to every detail of every dish.

What will Michel cook up for you?

The highlight of your stay at The Royal Palm Mauritius is likely to be edible! Let’s be clear, there are three gourmet restaurants here, with signature dishes inspired by Michel Me Matteis and created by his talented team. Each intimate restaurant (there are just 69 suites at this property), serves fine gourmet cuisine in elegant surroundings with professional service. La Goelette woos with its exquisitely presented, innovative dishes and chic wine cellar. With tables shadowed by an aged badamier tree, Le Bar Plage is the perfect lunchtime temptation whilst the elegant candle-lit tables of La Brezza, just feet from the lagoon, is the epitome of elegant Italian.

Shandrani’s French Star

The Shandrani is located close to the airport in the extreme south east of Mauritius, it is a resort that appeals to families, couples and friends, drawn by its many beaches, marine-park and of course its delectable cuisine. The four quite different restaurants at Shandrani are overseen by French executive chef Olivier Belliard; they typify the diversity that entices guests – and keeps them returning year after year. Le Grand Port with spacious interiors and terrace seating overlooks the beach as do all the restaurants at the resort, it specialises in international buffets and live cooking stations. Ponte Vecchio entices with its Italian and Mediterranean fare whilst a la carte Le Sirius is fully international. Finally the intimate Teak Elephant (over 12’s only), in its quiet garden setting creates a cosy romantic ambience in which to enjoy fragrant Thai specialities that include herbs and spices grown in the resort’s herb garden.

Romance is a fully fitted beach-kitchen!

Beachcomber’s Trou aux Biches may well be the most romantic hotel in Mauritius, and in turn, its six distinguished restaurants must be the most sensual places within it. Stepping stones over a pond to a walk-in wine cellar, a private over-water gazebo shaded only by stars and a traditional bindi (jewel), bestowed on the forehead of every lady – these are just a few of the delights to expect when dining here. And if you enjoy eating together, then you may enjoy cooking together! Under palm trees on the white sand helps of course, and this is where Chef sets up his open air kitchen inviting you to witness the skilful orchestration of fresh fish and colourful, aromatic spices. This weekly spectacle has charmed many a heart.

Chefs at the forefront of culinary art

The Beachcomber group delights in nurturing innovation in its chefs, there is no standard culinary model to constrain talented cooks. Take a look at Mauritian-born Le Cannonier Hotel chef, Mooroogun Coopen – his achievements include medals in the ‘Black Box’ competition and ‘Asian Culinary Cup’, but this world-travelled pace-setter is also a member of the ‘Disciples d’Escoffier’, an international association driving evolution in fine cuisine. And what does this mean for you as a customer? Your meal will be designed, prepared and cooked by people passionate about their art; their fulfilment is your enjoyment – there surely can be no better arrangement!

Fly home with a new culinary skillset

Holidays inevitably come to an end, but the flavours can live on for you at home if you take a few cooking tips whilst you’re there. The five star deluxe Dinarobin Hotel Golf & Spa offers guests a superb, full morning, Creole cooking class. This half-day of culinary enlightenment, will introduce you to Creole herbs & spices, you’ll create snacks and salads, curries and rougailles, chutneys and pickles and prepare a tasty lunch. As well as expertise you’ll get to take home a certified diploma, commemorative apron and photo – fun and achievement in one!

 

‘We live to love many things, but the love of great food, especially when it is prepared for us with care and pride, is truly a joy’

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