Under the watchful eye of the Executive Chef, Le Cardinal Restaurant serves breakfast and dinner daily in a beautiful open-air dining room that enjoys stunning views of the resort gardens, the resort’s pontoon bridge and the dazzling blue Indian Ocean.
The breakfast buffet includes fresh-baked pastries, omelet stations, savoury Creole dishes and fresh-squeezed juices. The nighttime buffet follows a different theme every night of the week—drawing on local seafood as well as Far Eastern, BBQ and Creole favourites as inspiration. On Sunday evenings, a splendid selection of dishes from around the world serves as a culmination of the different buffets highlighted during the week. An extensive international wine list complements each theme perfectly. A roster of local musicians performs for our guests every evening.
The open-air dining room hosts up to 50 diners comfortably at square tables covered in fresh white linens. Rattan love seats offer couples the opportunity to share a romantic meal.
Sit back in one of the rattan chairs in the bar area of Le Cocoloba, take a sip of our signature Champagne Passion Flower cocktail, nibble on one of the light dishes from the à la carte menu and bask in the splendour of our endless blue skies or multi-coloured sunsets.
Directly adjacent to the open-air bar, the chic Cocoloba Library offers a sophisticated ambiance for after-dinner drinks with its contemporary design and dramatic red colour palette.
Catering to the tastes of our younger guests, a children’s menu is available.
With its casual, contemporary design, the Sunset Bar sets a chic stage for enjoying signature cocktails made from local ingredients. Under a thatched gazebo, a pontoon extends out into the blue waters of the Indian Ocean.
Intimate tables for two dot the wood planked deck of the open-air Bourgeois Restaurant—offering candlelit privacy as you savour an exceptional à la carte menu of Creole cuisine, where each dish reflects the many cultural influences that make up the Seychelles. Under the auspices of the Executive Chef, subtle influences from classic French cooking blend with the exotic spices of Indian cooking and the piquant flavours of the Orient. A signature dish not to be missed is the popular Red Snapper fillet stuffed with cottage cheese.