Behind Baie du Cap’s charming little wooden post office, the Station A restaurant on the Anbalab estate<\/b>a c<\/b>oncreates local recipes with <\/b>the<\/b> vegetables,<\/b> the<\/b> fruit and <\/b>the<\/b> aromatic plants from its kitchen garden. Committed to the environment, <\/b>the establishment brings<\/b> products directly from the soil to the plate<\/b>without processing<\/b>.<\/b><\/p>\n
Linked to the IRS program of luxury Anbalaba villas just behind, out of sight and along the southern tourist route, Station A overlooks the lagoon. Its spacious, circular varangue with its black and white checkerboard pattern is ideal for a coffee as early as 8:30 in the morning, or for a gourmet lunch featuring fresh, healthy produce. The menu is resolutely oriented towards Mauritian cuisine, tinged with a French touch. A selection of tapas can be enjoyed daily as an aperitif. The restaurant comes alive with a musical program every Saturday. Happy hour is offered on Fridays and Saturdays between 5:30 and 7 p.m. <\/p>\n
To whet your appetite, start with an assortment of gadjacks or Mauritian-style bruschettas, or sesame caramel chicken. Every morning, the chef visits the kitchen garden to select the vegetables, fruit and aromatic plants he needs to create his recipes. Basil is used to make homemade pesto to accompany spaghetti with garden vegetables. A delicious fisherman’s salad is served in a stoup. Enjoy half-cooked tuna, baked capitaine, lobster flamb\u00e9ed in rum and scented with vanilla, and many other tasty dishes. <\/p>\n
Station A, Royal Road, Cape Bay
\nMonday to Thursday and Sunday, 8:30 a.m. to 6:30 p.m.
\nFriday and Saturday, 8:30 a.m. to 10 p.m.
\n5712 4976 or 659 1991<\/p>\n","protected":false},"excerpt":{"rendered":"
Behind Baie du Cap’s charming little wooden post office, the Station A restaurant on the Anbalab estatea concreates local recipes with the vegetables, the fruit and the aromatic plants from its kitchen garden. Committed to the environment, the establishment brings products directly from the soil to the platewithout processing. Linked to the IRS program of […]<\/p>\n","protected":false},"author":3,"featured_media":34424,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[1780],"tags":[],"class_list":{"0":"post-34423","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-focus-en-en"},"aioseo_notices":[],"amp_enabled":true,"_links":{"self":[{"href":"https:\/\/www.lagazette-mag.io\/en\/wp-json\/wp\/v2\/posts\/34423","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.lagazette-mag.io\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.lagazette-mag.io\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.lagazette-mag.io\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.lagazette-mag.io\/en\/wp-json\/wp\/v2\/comments?post=34423"}],"version-history":[{"count":0,"href":"https:\/\/www.lagazette-mag.io\/en\/wp-json\/wp\/v2\/posts\/34423\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.lagazette-mag.io\/en\/wp-json\/wp\/v2\/media\/34424"}],"wp:attachment":[{"href":"https:\/\/www.lagazette-mag.io\/en\/wp-json\/wp\/v2\/media?parent=34423"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.lagazette-mag.io\/en\/wp-json\/wp\/v2\/categories?post=34423"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.lagazette-mag.io\/en\/wp-json\/wp\/v2\/tags?post=34423"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}