Maloya

The kitchen balances French, African, and Asian influences using Créole spices and tropical produce. The compact, reasonably priced menu features starter samplers with crispy samoussas and creamy boulettes, followed by hearty mains like rougail saucisses (homemade sausage medallions in gravy) and espadon massalé. Most entrees are served alongside fluffy rice, lentils, and beans. The drink list supports the island flavors with a selection of rhum, French wines, and Belgian beers, all served in a warm, relaxed setting.