The palm heart and shrimp salad with eucalyptus honey, tuna tataki, Le Morne bouillabaisse, and the traditional Bel Ombre wild boar salmi are among the new offerings at Chamarel Restaurant. This exceptional venue is once again welcoming guests after three months of renovations. ZAK
Perched on the heights of Chamarel, with a breathtaking view of the southwestern lagoon, the property has reopened with a completely redesigned interior. The goal was not only to renovate the property but also to offer a more immersive experience, where fine dining blends with the region’s exceptional natural heritage.
The new concept emphasizes Mauritian authenticity. Wood, stone, natural fibers, and local crafts come together to create a warm atmosphere that blends harmoniously with its surroundings. The space has been redesigned to offer more light, a more open layout, and greater comfort, while preserving the atmosphere that has made the restaurant famous. “Today, guests enjoy a complete experience, featuring a revamped and more diverse menu, in a setting that blends authenticity and modernity,” says Aurélie Pitot, Chief Operations Officer of ER Hospitality’s Leisure division.
In the kitchen, local ingredients remain at the heart of the experience. The chef has completely revamped the menu, prioritizing local ingredients and short supply chains. Alongside the new creations are classics beloved by regulars, such as the dry curry with venison from Case Noyale or the chicken and shrimp curry. Vegetarian options also enrich the menu.
This reopening is part of an effort to make Chamarel Restaurant much more than just a gourmet dining destination. With its spectacular views, local flavors, and immersion in the world of Chamarel, the restaurant aims to cement its place among the must-visit destinations in southwestern Mauritius. “It’s about creating vibrant spaces where nature, culture, and Mauritian craftsmanship come together,” explains Thierry Montocchio, CEO of ER Hospitality.
