The signature dishes of Les Marmites du Monde

This is the Mauritian Sunday dish: a whole fish, scored, rubbed with spices and grilled, served with a Creole tomato-onion-chilli sauce. The flesh stays firm, the skin crisps, the sauce does the rest.

The species changes with the catch: freshness always beats routine. Prices and details are on the menu.

Mauritian biryani stands out for the potatoes cooked inside the rice, the saffron and the slow covered cooking. Nothing like fried rice: the aroma builds over an hour of layered cooking.

It is the most generous plate in the house, often ordered for group meals.

The octopus is cooked slowly, then thinly sliced and lifted with lime, coriander and chilli: a fresh starter that prepares the palate for spiced dishes.

Alongside it, the Mauritian aperitif classics: samosas, chilli cakes and fritters with homemade chutneys. The allergens for each dish are listed on the site.

The best way to discover Mauritian cooking is to share: one or two starters for the table, two different mains, then a vanilla dessert. The team will guide you according to your tolerance for chilli.

At midday the same standard applies to the 3-course lunch. In the evening, book ahead: the room fills up quickly.