The cuisine in Guadeloupe, with it's variety of flavors, fragrances and colors, is well represented by its wide selection of restaurants.
 

Guadeloupe today is especially geared towards tourism and in its main tourist areas like Sainte Anne, and Saint Francois Le Gosier, you'll find many restaurants have reinterpret the Creole cuisine with nouvelle-cuisine, calling it "progressive cuisine." Choices also vary from, traditional Creole cuisine, French, Italian, Chinese, Tex-Mex, Lebanese, Indian and pizza.
Away from these major touristic points the chose will be between French or Creole.
Do not miss the chance to eat in one of the common "lolo" which you can find on the roadsides near the beaches A good way to sample the traditional cooking, normally stilled cooked by "mami" and cheap (10/12 Euros for fish dishes accompanied with rice, local vegetables and red beans etc.) Recently many BBQ restaurants have sprung up roadside in many of the main touristic destinations. They serve up, grilled pork ribs, chicken and fish in a free style atmosphere and are often cheap.
 

90% of night clubs are located in Gosier, which also hosts many discos, bars and a casino and live a fuller appreciation of the Gwada.

Bars & traditional restaurants offer live music and are lively. All around the island, but mainly around the tourist centers, you can eat while listening to music and enjoy dancing after your meal to zouk, salsa, traditional mazurkas polches and other various beats.

The local "westernised" style discos & bars are also located at Le Gosier, Marina Bas du Fort and Saint François. The clubs come alive from midnight onwards and are all in the main touristic centres.

There are two casinos, one at Saint François near the golf, the other at Gosier in the hotel area.
 

We suggest you look for concerts and events through local media.

"The cuisine of a people is the exact testimony of its civilization" ... through Guadeloupe's cuisine traditions you can retrace the history of its colonisation and the union of its different peoples and cultures. In the cuisine you will encounter spices from India, a strength of flavours from Africa, a French sophistication and some Amerindian traditions. Its origins have given rise to an original and colourful cuisine, with strong dishes, based on substantial ingredients, usually consisting of one very rich and abundant serving of meat or fish and accompanied by vegetables and rice. Chicken, pork and goat are the most common among meat dishes. Fish is the bases of many of its plates, where you will come across tuna steaks, bream, wahoo, snapper, octopus, conch and other shell foods including shrimp, lobster and crab.

Cooked in various ways or simply grilled and normally served with a sauce, (Sauce chien, vanilla sauce, pepper sauce etc.) served with rice, fresh vegetables and gratin. Whilst travelling through Guadeloupe you'll easily come across "bokit" stands, (A kind of sandwich in a dumpling filled with fried chicken, ham, vegetables etc.) They also normally sell roasted peanuts, home-made sorbets, cod accras/fritters.
 

Accras: Fritters, normally cod or shrimp
Bélélé: balls of bread with tripe (specialty Marie Galante)
Blaff: it is a way to cook fish and shellfish, with spicy broth. It goes well with rice
Blanc manger: a coconut dessert
Bokit: fried bread with meat, fish, vegetables fried bread dumpling sandwhich normally stuffed with meat, fish or vegetables
Boudin créole: Blood pudding spicy Creole style normally pork or fish based.
Calalou: soup made of herbs, vegetables, pork and crab.
Chatrou: octopus cooked hot pot style
Chélou: a dish based on sheep/bovine intestines and rice
Chiquetaille de morue: chopped and grilled cod, served with a dressing.
Colombo: is a curry type powder used to cook up meat or fish
Crabe farci : land crab stuffed with a spicy filling.
Cristophine : A pear shaped Caribbean vegetable with a delicate flavour often used in gratins.
Dombré : Dumplings
Féroce : avocado, cod, cassava flour and chilli's.
Flan de Coco : a dessert made from milk and coconut
Gratin de bananes jaunes: there are two main types of bananas; dessert and cooking bananas. Both can be used for gratin. Gratin is often served with main dishes.
Igname: it is root vegetable used like a potato.
Conch: It is the flesh of strombus giant, a large shellfish popular in the entire Caribbean region, cooked in different ways and often served with a spicy Creole sauce.
Matete: is a land crab type soup served with rice, often traditionaly served at Easter.
Ouassou: freshwater prawns, very tasty.
Paté en pot: soup made with sheep innards and vegetables
Poulet boucané: smoked chicken, seasoned on the grill. The smoke is based on sugar cane fibbers and other husks.
Sauce chien: a sauce/infusion that accompanies grilled meat or fish, slightly spicy
Sorbet: coconut, guyava or passion fruit, the home-made sorbets are a speciality.
Souskai: a conserve made with often cod, garlic, oil and lime. Used in Feroce.
Tinain: green bananas to be cooked like potatoes.
Ti-nain morue: typical Creole dish of dried cod and green banana.
Tourments d'amour: biscuits made with coconut and goyava