The island's signature dish — smoked Creole sausages stewed with tomatoes, onions, garlic, ginger, turmeric, and sometimes chili. Fiery and deeply flavorful, it’s the beating heart of Réunion’s comfort food. ¹⁾

An octopus curry made with fresh zourite (octopus), slow-cooked with turmeric, garlic, ginger, and thyme. Tender and oceanic, often served with rice and lentils. ²⁾

Made with salted cod, tomatoes, onions, and green chilies — this cold condiment-like dish is bold, salty, spicy, and eaten alongside rice or curry. ³⁾

Goat curry cooked in a deeply aromatic massalé spice blend (Réunion’s version of garam masala), sometimes thickened with tomato and flavored with cloves and cinnamon. ⁴⁾

A smoky vegetarian classic — smoked pork belly (boucané) cooked with eggplant (bringelles), turmeric, garlic, and tomato. A comforting, rich combination of smoke and spice. ⁵⁾

Chayote (chouchou) sliced and baked in a béchamel sauce with grated cheese — a French-style gratin with a tropical twist. ⁶⁾

A wild boar (or goat) stew cooked with red wine, bay leaves, garlic, and spices — a Réunion-style take on civet, influenced by French and Creole techniques. ⁷⁾

A pickled vegetable medley — thinly sliced carrots, green beans, cabbage, and turmeric sautéed with vinegar and mustard seeds. Served cold with meats or rice for a tangy crunch. ⁸⁾

Steamed dumplings of Chinese origin, filled with pork or shrimp, often eaten with spicy soy sauce. Popular as street food or snacks. ⁹⁾

Large, mildly spicy green chilies stuffed with minced meat, battered, and deep-fried — crisp outside, juicy and savory inside. A hot favorite at local markets. ¹⁰⁾

Triangular fried pastries, filled with spiced meat, vegetables, or cheese. Spicier than their Indian counterparts, they’re a ubiquitous street snack on the island. ¹¹⁾

A highly traditional dish made from tenrec, a small wild mammal, prepared in a red wine and spice stew. Rare and controversial, but historically part of Réunion's rural diet. ¹²⁾

Literally “reheated rice” — a stir-fried rice dish using leftovers, including eggs, pickles, sausage, or curry, making it a flavorful, no-waste breakfast staple. ¹³⁾

Deep-fried lentil fritters made with chili, cumin, scallions, and curry leaves. Crispy, spicy, and addictive — often served as appetizers or snacks. ¹⁴⁾

A sweet and fragrant sweet potato cake, often flavored with vanilla, coconut, and rum. A must-try dessert that’s soft, warm, and deeply aromatic. ¹⁵⁾