Mauritius, June 29, 2024: Nothing screams a perfect vacation like a sip and a bite with a view of the azure blue water of the Île Aux Cerfs, Mauritius. The island known for its white sandy beaches and crystal clear expanse of the blue, has just the right restaurants you can unwind at by the beachside on the island.
As the island’s largest and most pristine lagoon shimmers with the streaming rays of the winter sun, Four Seasons Resort Mauritius at Anahita invites guests to enjoy a memorable island getaway with loved ones. A treat for all ages, the resort’s setting along the jungled east coast of Mauritius engages all the senses for a truly transformative experience. “The resort provides the perfect playground for bonding and meaningful connections through compelling activities – both on and off our premises,” shares the resort’s general manager Martin Dell.
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Stay and Dine
“Imagine spending quality time in our multi-bedroom Private Retreats cradled in a bountiful tropical landscape and shaded by misty mountain peaks,” he tempts, “Or simply laying back in your expansive pool villa overlooking infinite views of the Indian Ocean.” Now guests can enjoy all this and more with the recently launched Stay and Dine offer that not only includes a delectable breakfast every day but also a dinner at one of the seven diverse food and beverage outlets. Designed for the ultimate foodie, the package allows guests to choose a three-course meal from an extensive menu at each of the restaurants.
Renowned for its diversity in cuisines, Mauritius has been recognised for its multicultural influences that culminate in a melting pot of flavours. “Our resort is a true reflection of this diversity,” smiles Olivier Barre, the resort’s Executive Chef, “Through this newly launched experience, guests will get to taste a variety of cuisines – from Indian and Pan Asian to local Mauritian and European. There is no reason to repeat a dining venue during the stay!”
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BLU’ZIL, FOUR SEASONS RESORT MAURITIUS AT ANAHITA
Blu’Zil is where the evening comes alive. Experience the island vibe as you enjoy live music sessions in the evening, the perfect accompaniment to their crafted cocktails and the gentle sea breeze. The Bar Bites menu has been created by the Bar Manager, David Iyapah, along with the culinary team, for a sensorial journey that mirrors the vibrant destination. Alongside each crafted cocktail, they have paired a dish that both complements and enhances the flavours of your chosen drink.
Blu’Zil is the prime location for pre-dinner drinks or a chance to catch the buzz of the later evening. Al fresco seating invites social connection and Resort views to be enjoyed while sipping on handcrafted cocktails produced from the finest locally aged, dark-spiced rum.
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LA PLAZ BEACH GRILL, FOUR SEASONS RESORT MAURITIUS AT ANAHITA
The sun is out to play at the La Plaz Beach Grill at Four Seasons, one of the more popular restaurants at the shore of Île Aux Cerfs. Linger on swinging bar stools over local beers, fresh seafood dishes, and refreshing light bites as you dine at Four Seasons Resort’s casual beachfront grill. Satiate your hunger with some bites and grills while you sip on some cocktails, wine, mocktails, beers, or even milkshakes- there is something to suit every palette. Even the little guests are accounted for with a special Kid’s menu consisting of easy, yummy eats. Gather your group or visit with your special someone, your love for dining with a view, calls out to you.
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LAZY FISH, FOUR SEASONS RESORT MAURITIUS AT ANAHITA
Guests can experience a true taste of Mauritian beach culture at Lazy Fish, where charcoal-grilled seafood and authentic flavours of the island come alive. “We suggest the Fish Skewers marinated with curry leaves, coriander, and garlic,” suggests Olivier. The piece de resistance though, is the Vielle Rouge – a whole fish, charcoal-grilled and marinated with coriander and turmeric. “This signature dish offers a flavourful and aromatic taste of Mauritian cuisine,” he confirms.
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UPPER CUT & ACQUAPAZZA, FOUR SEASONS RESORT MAURITIUS AT ANAHITA
Inspired by the artistry of grill and slow cooking traditions, the menu at Upper Cut harmoniously blends the finest cuts of meat and freshly caught seafood with wholesome farm-to-fork salads. Across the barrachois, the trattoria-style Acquapazza brings the coziness of home cooking to the plate. “A taste of Italy straight from Nonna’s kitchen – simple, delicious, and full of flavour,” grins Olivier, “Chef Roberto Macigno keeps it authentic and fuss-free, so every bite feels like a warm hug from your favourite family recipe!” Must-have’s include Pollo Alla Cacciatora, a nostalgic journey back to childhood gatherings with his family, where chicken takes the place of the classic rabbit. Inspired by the flavours of Roberto’s hometown, Sicily, Seppia Al Nero reminds him of the taste of the sea.
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UMI ZAKA & CHATKAR, FOUR SEASONS RESORT MAURITIUS AT ANAHITA
At Umi. Zaka, Chef Sonam Dev’s playful, energetic, yet pure ingredients are the highlight, blending the Japanese word for “sea” and the African name for “pure”. Here, the Rainbow Maki is a highlight, featuring fresh, chilled salmon, tuna, and snapper, combined with avocado, cucumber, Japanese mayonnaise, and ponzu sauce. Showcasing the Indian connection with the island, Chatkar transports guests across the Indian peninsula through a menu of locally sourced ingredients, setting the scene to express Chef Vishal Mulay’s truest interpretation of his Indian heritage. “Slow-cooked lamb shank with brown onion, yogurt, and Indian spices, Nalli is soft, juicy, and bursting with authentic flavours,” says Olivier.
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BAMBOU, FOUR SEASONS RESORT MAURITIUS AT ANAHITA
While breakfast at the fresh and lively Bambou by the poolside is all the inspiration one needs to make an early start of each morning, the resort’s dinner venues are all set along the natural lagoon that is teeming with marine life. “We take our meal experiences very seriously,” grins the executive chef, “Whether you are a local or a visitor, we will ensure that you leave satiated, with a memorable flavour of Mauritius to recall.”
