Four Seasons Resort Mauritius at Anahita.

A trattoria with rustic Italian character, where the kitchen turns out house carbonara, cacio e pepe, ravioli with goat's cheese and morels, and wood-fired pizza.

Mediterranean cooking inspired by the French Riviera, alongside Mauritian specialities. Signature plates include New Zealand lamb shoulder candied in Mediterranean spices and Madagascan organic tiger prawns in crisp kadaif.

Japanese omakase precision opened out with pan-Asian flavours, from yellowtail carpaccio and aromatic duck salad to ebi shiitake gyoza and a short rib clay pot.

A feet-in-the-sand seafood restaurant built on island flavours, with dishes such as a beetroot tartar of local pickled vegetables, shallots and garden herbs.

Authentic Indian tandoor cooking given a modern turn, plated for sharing. Among the signatures is Fish Nirvana, a South Indian dish steamed in banana leaf with tropical vegetables and coconut milk.

A long-standing favourite on a secluded cove of Ile aux Cerfs, serving grilled seafood and cocktails under the palms. Fish ceviche and grilled smoked octopus salad are on the regular list.

A sundowner spot built around locally inspired drinks.

An intimate room given over to an extended selection of rums, plus local blends and botanicals.