Safran

Safran (Le Touessrok Hotel, Trou d’Eau Douce) – located on the island’s east coast, this restaurant serves Michelin-standard food. The chef, Ramesh Bundi, does modern interpretations of Indian cuisine: marinated tandoori salmon with green herbs, mustard and pan-seared scallops; lamb cutlet encrusted with curry leaf and red onion, with rose petal and lamb jus and saffron puri (a deep-fried unleavened bread); and coconut cremeux with Granny Smith jelly, cucumber and mint ice cream.