Magic is synonymous with many Caribbean islands, but the kind found in Martinique is, quite simply, culinary. It is an art practiced by wizardly chefs who can take something very ordinary, like little spiny sea urchins, do secret things to them, and -- with just a whisper of "open sesame" to the oven door -- bring forth a soufflé that is positively spellbinding. It's what sets Martinique apart from the other Caribbean islands. Here, chefs are seasoned sorcerers; elsewhere, they are apprentices.
Roche, several lovely new restaurants, each with an outdoor café, have made nearby Jambette area, on the Magic is synonymous with many Caribbean islands, but the kind found in Martinique is, quite simply, culinary. It is an art practiced by wizardly chefs who can take something very ordinary, like little spiny sea urchins, do secret things to them, and -- with just a whisper of "open sesame" to the oven door -- bring forth a soufflé that is positively spellbinding. It's what sets Martinique apart from the other Caribbean islands. Here, chefs are seasoned sorcerers; elsewhere, they are apprentices.
Magic aside, Martinique also happens to be French, and shows its Frenchness very noticeably in its love affair with good food. Many shops close from noon to 2:30 for the sacrosanct tradition of a copious and leisurely lunch, and dinner is often a gastronomic adventure lasting all evening. Since local people dine out as a matter of course, visitors to Martinique haveone of the widest choices of restaurants in the Caribbean, more than 150 for the 1999 season. Hotels and better-known spots have menus in English, but many little places do not, so it's wise to bring along a French phrase book and pocket dictionary.
Many dining rooms offer both French cuisine and Creole, a wondrous mix of African, Indian, European and Caribbean flavors. Others combine the best from both. To classic French dishes, for example, might be added such exotic local fruits and vegetables as guava, soursop, cassava, christo-phine, breadfruit, okra and plaintain.
Fish is King
On every menu, fish is king, with daily specialties varying according to the morning's catch. Typical are red snapper, kingfish, sunfish, soudons (small clams),z'habitants or cribiches (fresh water crayfish), lambi (conch), oursin (sea urchin) and langouste (clawless Caribbean lobster). Sometimes the fish is prepared in traditional Creole fashion using piquant spices and herbs, at other times it is served in the more lightly seasoned French style, and often it is a marriage of the two.
For fine French-cum-Creole cooking in Fort-de-France, the island's capital, try Le Blénac, a tiny, tidy and inexpensive restaurant at 3 rue Blénac, just off La Sa vane, the city's pristinely landscaped "central park." This is a good place to sample two staples of Creole cuisine: crabes farcis, a blending of land crabs and breadcrumbs, highly seasoned and baked in the shell, and blaff, a succulent broth made of fish poached in wine, and spiced with limes, garlic, cloves, onions, bay rum berries, thyme and peppers. Blaff is supposedly named for the sound the fish makes when it is first plopped into simmering water.
Interesting Creole fare is also served at La Vieille Chaumière, but here it's done with a continental flair. This upstairs dining room, downtown on rue Ernest Deproge, lists such delicacies as sea bream in pastry, veal escallop with fresh crab, and gratin of crayfish in sea urchin butter. La Case, on the same street, offers both Creole and French food, with shrimp in aged rum a specialty.
Long a favorite on rue Ernest Deproge is Le Crew, where meals are served family style in rustic dining rooms. On the bill of fare are a few Creole dishes, but the emphasis is on such typically French bistro dishes as fish soup, snails, country pâté, frogs' legs, grilled chicken and steak. Portions are ample, prices are moderate, and Le Crew is nicely located two minutes from the Martinique Tourist Office.
A Complimentary Gourmet Guide
To find out on-the-spot "what's good," "what's new" and "what's where" in dining, visitors, especially first-timers, should drop by the Tourist Office, located between the rue Ernest Deproge and the waterfront Boulevard Alfassa. This is also a good spot to pickup a complimentary copy of "Ti Gourmet," an illustrated guide in English and French to some 100 restaurants,with details on types of food served, location, telephone, price ranges, etc. Guests who present the booklet at any of these restaurants are offered special dining bonuses, ranging from a free rum punch to 10% off their check. A very winning entry in the city's culinary sweepstakes is Le Planteur, also just a two-minute walk from the Tourist Office. Sure to please both eye and palate, Le Planteur is ensconced on the second floor of 1 rue de la Liberté, with views of the boat-filled bay and La Savane. This friendly spot, crisp and neat in décor, is the creation of André-Charles Donatien, a Martinican chef who learned the basics of cooking in his family's kitchen in Carbet and fine-tuned them during a stint in Burgundy. His recipes, many with seafood at their core, have earned him a Gault Millau "Golden Key."
A host of good little restaurants dot the narrow balconied streets of the capital: Second Souffle on rue Blénac has a vegetarian menu featuring such exotica as yam soufflés and okra quiches; Chez Gaston on rue Félix Eboué is a delightful "quick service"; the intimate El Raco on rue Lazare-Carnot, one of the town's oldest eateries, boasts French cuisine, while King Kréole on the Avenue des Caraïbes offers traditional Creole fare. Highly recommended is the calm and placid La Cave à Vin, at 118 rue Victor Hugo, whose specialties are Southwestern French: foie gras, duck, truffled chicken, entrecôte bordelaise, etc., all accompanied, of course, by the fine wines of Bordeaux. Farther up on rue Victor Hugo, at 160, is a spot so in-demand that people often line up to get in, although only breakfast and lunch are served. This is Marie-Sainte, a cheerful, inexpensive, easygoing rendezvous, especially popular with people who share two passions: authentic Creole cooking and good political small talk.
Several hotels in Fort-de-France have restaurants worth noting, among them the Impratrice on La Savane, whose dining room, Le Joséphine, carries a different Creole menu every day. Seafood dishes also vary daily, among them a delicious braised fish with freshwater shrimp and breaded fillets of balaou, a local delicacy. On the Boulevard de la Marne in the lively Squash Hotel is Le Bistrot de la Marne, a Paris-type brasserie that's great for a Creole paella or a steak tartare.
Food From Far Off Places
Tucked into the back streets and hills of Fort-de-France, or along its riverbanks, are "foreign" restaurants whose names are a clue to the type of food offered: Las Tapas de Sevilla in town is true Andalusian, Le Thé à la Menthe , at Rond Point du Vietnam, is Maghrebian and Moroccan, and Le New Pekin, on the way to Schoelcher, is Chinese. Like many island restaurants, except for those in hotels, they close on Sundays. Another restaurant with a foreign flavor is the venerable La Muraille on rue Martin Luther King, a short cab ride from downtown. Here the food is Chinese, with touches both of French and Creole. Also on rue Martin Luther King is the highly recommended old-timer, Le Coq Hardi, perfect for anyone wanting steaks and other grilled meats cooked over a wood fire.
A bit farther along, at Pointe des Nègres, is Max Merlin's homey and inviting Le Mareyeur, whose kitchen turns out wonderful Creole family cooking: féroce d'avocat, a hotly seasoned avocado and minced cod dish; seafood couscous; conch sausage; curried turtle; fish paella, and shark, a house specialty. There's music on weekends.
Elegant Dining in the Outskirts of Town
At nearby Route de Cluny is the elegant, romantically lighted Le Citron Vert, whose stylish menu includes a variety of local fish dishes: fillets of raw fish marinated in lime; blanquette of conch; seafood cassoullet, among many others. And at the Patio de Cluny is Martinique's newest restaurant, La Canne à Sucre, a divine little maison coloniale which has created quite a buzz since the day it opened. The reason for its instant success is the reputation of owner/chef, Gérard Virginius, whose original restaurant of the same name in Guadeloupe won plaudits galore from respected local and international food critics. Among his memorable nouvelle cuisine créole creations is a brioch de langouste, a cassoulette de chatrou (octopus), and a fillet of flying fish in a chive cream sauce.
North of here at suburban Rond Point de Didier, one finds Papagayo, great for rich desserts, exotic drinks and late-night music, and in Didier itself, Martine Diacono's sophisticated La Belle Epoque, a turn-of-the-century house with a very haute cuisine menu. One dines exquisitely and very leisurely on such Belle Epoque specialties as puff pastry stuffed with curried shrimp, red snapper flamed in antique rum, roasted stuffed pigeon, and rack of lamb glazed in honey and lemon.
Taste and presentation are also key words at Magdeleine and Guy Karschesz' La Mouina, which moved some seasons ago from Lamentin outside Fort-de-France into an old colonial villa on Route de Redoute above town. Only La Mouina's address has changed, little else. The menu is consistently gastronomic French, with such savory standbys as soufflé aux écrevisses, fillet of bonito, and raspberry charlotte.
Dining in and Around Lamentin
Going to or from Lamentin Airport one finds the sleek and handsome Hotel Valmeniére on the Avenue des Arawaks. Its large and lovely restaurant, Le Dôme, serves remarkable food of high epicurean quality. In the rue Piétonne de Riviére recent debuts. Among the mare Coeur Créole,a typically Antillean dwelling with typically Creole cuisine, L'Ami Fritz, which introduces an Alsatian menu to Martinique, L'Ambassade de Bretagne, whose specialties include Breton crepes, La Plazza/La Yole, where pizzas and pastas are the draw, and Délices d'Asie, for Chinese dishes.
In the Pays Mélé section of Lamentin is a charming inn, Martinique Cottages, whose restau-rant, La Plantation, has won awards from Gault Millau. Jean-Marc and Peggy Arnaud, a brother-sister team, run the fashionable dining room as a country retreat for knowledgeable gourmands. Their new young chef, Eric Voiron, who trained with such celebrated masters as Roger Vergé, Lenôtre and the Troisgros brothers, does up some very innovative dishes combining the best of French and Martinican foods. His own favorite dish is a terrine of boiled calf's head with pressed tomato served with a sauce of virgin olive oil, balsamic vinegar and sweet peppers.
Also in Lamentin, and also excellent, is Le Verger at Place d'Armes, with French and Creole dishes augmenting foods from the Pˇrigord region of France. Likewise of note is the Baghdad Café, an enterprise of Muriel Palandri whose name is well-known and respected in local culinary circles. Lastly, the new international airport at Lamentin boasts a smart and comfortably appointed restaurant that's quickly become popular with the populace. Its name is L'Oursin Bleu and its menu features dishes not usually associated with airport dining: fresh salmon mousse with artichockes; duck liver pâté with a vinaigrette of morilles and Alsatian wine; a rich pot au feu with veal, poultry and beef; veal medallions in a roquefort sauce; braised guinea hen stuffed with apples and pineapples, and a panoply of imported cheeses and island desserts. An excellent three-course prix fixe menu (carpaccio of beef, medallions of lamb, and a coconut flan, for example) is priced at $22.50, without wine.
Lots of Good Spots along the Caribbean Coast
North of Fort-de-France along the Caribbean coast are a plethora of good places to eat. In the town of Schoelcher, there is Le Foulard, Catherine and Marcel Jame's fabulous old seaside rendez-vous; and, just up the coast, Le Jardin de Jade, a grand China palace. One kilometer after nearby Fond-Lahaye one finds Les Deux Gros, where one feasts on fine meats and fresh fish.
Farther along, Joseph Rangon's Le Maniba is a simple but good find in the village of Case-Pilote. North of here, at the entrance to Carbet, is an elegant and very gastronomic find, Corinne and Frédéric D'Orazio's Le Trou Crabe. The couple, originally from Lyons, successfully blend the haute cuisine française for which their native city is famed, with local delicacies, expertly prepared by their French chef, M. Donzeau. On Thursdays, mussels and oysters arrive fresh from France; on Saturdays, there is dancing, and always there is a sea world to gaze at in Le Trou Crabe's 2,000-gallon aquarium.
To see how Carbet's fishermen live and to taste their catch, try O-Ra-La-Lanme, a Creole re-treat near where Gauguin lived and painted. Carbet, though tiny, has a dozen eateries, including Joel Griffith's La Datcha, whose lobster is as appetizing as the beach setting, L'Imprévu, where one can dine to guitar strumming, and Le Poids du Roy, a good lunch spot in the Valley of the Butterflies.
Historic St-Pierre is next on the itinerary and a wonderful choice here is Le Fromager, perched on a hillside above the famous town. The domain of the friendly Demant family, it rewards visitors with both delectable meals and a spectacular panorama of the bay. Just beyond is Mt. Pelée, the volcano that erupted some 95 years ago and instantly made a New World Pompeii of St-Pierre.
A 15-minute drive north leads to Précheur, one of Martinique's oldest villages, whose nearby Habitation Céron is an Eden of flora, fauna and relics of 17th-century sugar plantation life. The Marraud des Grottes family has lovingly restored Céron and offers not only tours but also exquisite lunches of crayfish caught fresh from estate ponds. Farther up, at Anse Couleuvre, is another exotic oasis, Jean Louis de Lucy's Moana, where the specialties include fresh fish prepared Tahitian style, lobster wrapped in banana leaves, and chicken en brochette cooked in coconut milk. A visit to Moana can quite easily become an all-day adventure: one can scuba dive at the offshore Ilet de la Perle, hike to Grand'Rivière (with a return trip by yawl) or simply enjoy the paradisiacal setting from a hammock.
Playing Peekaboo with Pelée
Other dining spots in the environs of St-Pierre include Auberge de la Montagne Pelée, inland near Morne Rouge in a Shangri-la setting at Pelée's base. Here guests can watch the clouds play peek-aboo with the volcano while supping on calalou aux ciriques, a thick soup of dasheen leaves, spices and peppers, served with fresh sea crabs, or fricassée de volaille fonds cacao, cocoa-flavored chicken.
At Ajoupa-Bouillon, on the opposite side of the volcano, L'Abri is a friendly, flowery stopover whose menu lists fricassee of river shrimp, goat ragout, rabbit with chestnuts, pumpkin flan, and a myriad of similar dishes.
Not far away are two of Martinique's most beautiful properties: Leyritz Plantation at Basse-Pointe, which dates back to the 1700's and has been restored as an inn, and Habitation Lagrange, also an 18th-century Creole mansion which Jean-Louis de Lucy has turned into a deluxe little hotel. Lagrange sits one mile inland from the main road between Marigot and Lorrain on the northeast coast. Dining here is a wondrous, romantic experience -- dishes inspired by the grand tables of France but composed of local products seasoned with cinnamon, nutmeg, cloves and other island spices. Like the foods and wines, the table settings are exquisite -- fresh flowers, fine linens, china, crystal and silver.
To the north is La Sikri, a cheery and immaculate hostelry with good food and an ambiance familiale, the family being the Galvas, mother Suzette and daughters Yolette and Marie-Laure. Farther north, outside the village of Grand'Rivière, is Le Carbet Caraïbe, two rustic sheds covered with coconut palm leaves, offering wondrous food and wondrous views. In the village itself are Yva Chez Vava, a modest roadside bistro lauded for the purity of its cuisine -- recipes handed down generation after generation by fishermen's wives to their daughters, just as the legendary Vava has done with her daughter Yva. Also here is Tante Arlette, a Creole spot that a year or two ago swept away nearly every island prize for cuisine, quality and welcome.
Lunching in a Private Home
At nearby Basse-Pointe, lunch is flavored with a soupé on spécial at the home of Mally Edjam, whose porch and dining room comprise Chez Mally. Though plain and truly off the beaten path, it was discovered by adventurous food writers a dozen years ago and has been welcoming non-French-speaking guests (with the help of a phrase book) ever since. The menu lists lobster vinaigrette, soufflé de papaye, and coconut cake served with highly unusual confitures. While Mally's smile still greets old friends, the new owner is Martine Hugé, a gracious hostess who does Mally proud. Inland at Morne des Esses, the Palladino family home also serves as a restaurant, Le Colibri. Locals rhapsodize over Josy Palladino's delicacies (sea urchin tarts, stuffed pigeons, fresh water crayfish) and how they are served.
At Forêt de Philippe near Ste-Marie is Tatie Simone Adelise's La Découverte, whose name translates into "the discovery," although it's been around for ages, as Tatie Simone is proud to tell. Its long success is due to modest prices and delicious food, with lobster or shark couscous a specialty.
South of here, at Anse Azérot, is the Primerêve, where copious buffets draw both hotel guests and local visitors, especially horticulturists who enjoy the hotel's beautiful gardens. Farther on, close to Trinitˇ, is Brin d'Amour for Creole, French and Indian dishes served in an old country mansion overlooking the Atlantic. Tartane, on Caravelle Peninsula, offers Le Madras for idyllic beachfront dining and the newer, more contemporary Baie du Galion and La Goêlette for dining with a pano-ramic view. In the same area, La Caravelle is another terraced dining room that never disappoints.
At Le François on the Atlantic is Marie-Anne and Erick Prian's La Riviera, a gem of a hotel serving Antillean and European dishes. From their pier one can look out on the Club Nautique, where the noon meal is often preceded by a boat trip to the coral reefs of offshore islets. At the Club, lunch begins with a décollage (which translates into "take-off" as in jet, but here means a potent rum drink aged with herbs until it turns green), or a ti'punch, which also packs quite a wallop, or a less heady planteur, made of rum and fruit juices. And for the best in cod fritters, grilled clawless lobsters and scrumptious quail and rice in St-François, Chez Léger, while modest (no menu) is a must.
Seafood Down South
stops: Pol et Virginie, an inviting aerie on the sea reachable by car or boat, the St-Cyr family's beloved antique-laden Manoir de Beauregard, restored to perfection after a serious fire, and La Dunette, a cozy inn at water's edge whose owner is the masterful chef de cuisine Gérard Kambona. A two-minute drive from the village center is Anse Caritan, transformed recently from a "just folks" type of hotel to 3-star status. With the upgrading, a second restaurant was added, this one overlooking the bay. And in a handsome hillside colonial villa overlooking the opposite side of Ste-Anne Bay, about a five-minute drive from the center of town, is Frédéric, the area's ne plus ultra in elegant, relaxed, refined dining. Amazingly, Frédéric and his partner Ange are able to offer a 3-course prix fixe dinner, without wine, for only 150 F (about $27). Ste-Anne is blessed with a glorious beach that houses some mighty special dining spots. While waiting for your lobster, you can enjoy a swim, savor a rum drink, and luxuriate in an incredible euphoria. This mix of swim-and-dine is very enticing throughout Martinique and places like Anse Noire at Anse Noire or Ti'Sable at Grande Anse even offer shower facilities to guests.
At Le Marin, the boating life adds to the appeal of lunching at Le Lagon Bleu, the neighboring Le Kaoma, and L'Indigo. Not far away, Ste-Luce this year has several new hotels that offer good dining, notably the Amyris and the Village Pierre & Vacances. In the town itself, Kai Armande has long been a charmer, as is Armande herself. Her love of art is reflected in the local paintings she ex-hibits. On a hillside above town is Serge Kilo's La Corniche, a quiet spot that becomes quite animated on weekends when local musicians play. Worth a detour from here are Chez Julot in Vauclin, Chez Mireille on the road to the lovely Cap Chevalier sands, and Chez Gracieuse at Cap Chevalier itself.
An ever-growing resort down south is Le Diamant, bursting with places to eat. Some, such as the Diamant-Novotel and La Marine, are sizeable hotels; others, Le Relais Cara•bes and Diamant-les-Bains, for example, are small family-run inns with surprisingly fine kitchens. One thing they all have in common is a great view of the historic offshore wonder, HMS Diamond Rock. Of note in the hills above Le Diamant is La Quenette, a simple abode that seldom sees foreign tourists.
Seafood Down South
Martinique's larger hotels, including the Bakoua, Meridien and Carayou at Pointe du Bout, a bustling resort area across the bay from the capital, offer informal beachfront terrace cafés, "dressier" indoor restaurants, and, one night a week, opulent buffets topped off with sell-out performances by such dance troupes as Les Grands Ballets and Les Balisiers. Pointe du Bout's marina has the look of the Côte d'Azur, with yachtsmen swapping sea stories over the chopsticks at Le Cantonnais, or the French pizzas at La Marine, or the seafood at Le Davidiana's Chez Choukroun. Around the cove at Anse Mitan, busy day and night, favorites include the lovely Regal de la Mer, Le Bambou, La Chabine, La Matadore, Guy Bruêre-Dawson's La Villa Créole (great for classic guitar and late night dinner-dancing) and L'Eden Beach. At nearby Anse-à-l'Ane, the popular Calalou in the Frantour is a poolside dining room with pretty views of Fort-de-France across the bay.
Serving all these resorts is the Golf de l'Impératrice, which welcomes golfers and non-golfers alike to its dining oasis, Le Country. Its chef tees up both international and local island fare. Here, as everywhere on Martinique, reservations are suggested. Dining on this island is serious business.
For further information, contact the Martinique Promotion Bureau, 444 Madison Ave., NY 10022. Tel: (800) 391-4909, Fax: (212) 838-7855.
By e-mail: info@martinique.org.
Creole cuisine is pure magic! Martinique is proud of its fine cuisine which reflects the tang of
the soil: exotic, varied, colourful ... You wouldn't want to refuse a "ti-punch" aperitif before
a meal: one part white rum, sugar cane syrup and a zest of lime!
A few examples of a Creole menu:
APPETIZERS
Accras
Deep-fried fritters, also called "marinades", with either fish, codfish, shellfish or vegetable
filling.
Féroce
Mixture made from crushed avoca do, codfish, cassava flour with a touch of hot pepper
"piment".
Pâté en pot
Soup with a mutton giblets and vegetable base, an abundance of capers and white wine.
Crabes farcis
Stuffed crabshell with a spicy crab base stuffing.
MAIN COURSE DISHES
Blaff de poisson / crustacés (poached fish or shellfish)
The ingredients are poached in a bit of highly flavoured water containing thyme, parsley,
laurel, local chives, and "piment".
Colombo de cabri, porc, etc. (goat, porc, etc. curry stew)
The meat is stewed in an Indian-style curry sauce.
Court-bouillon
Method of cooking fish by poaching in a fresh tomato and spice base.
The above dishes are served with local vegetables such as yams, fruitbread, plantain -
daschine.
DESSERT
Blanc-Manger
Dessert made from a grated coconut and coconut milk base including grated coconut
enhanced with vanilla, cinnamon, and nutmeg.
For those who want to know more about coktails...
I have to say that all of these cocktails are not from me, even if I have tried almost all of them ...
Try them, tell me what you think !
A Day at the Beach
1 oz Coconut Rum
1/2 oz Amaretto
4 oz Orange Juice
1/2 oz Grenadine
Shake rum, amaretto, and orange juice with ice and pour into a highball glass over ice. Top with grenadine and garnish with a pineapple wedge and a strawberry.
Apple Pie
3/4 oz Light Rum
4/3 oz Sweet Vermouth
1 tsp Apple Brandy
1/2 tsp Grenadine
1 tsp lemon juice
Shake with ice and strain into cocktail glass.
Bahama Mama
1/2 oz Dark Rum
1/2 oz Coconut Liqueur
1/4 oz 151-proof Rum
1/4 oz Coffee Liqueur
Juice of 1/2 Lemon
4 oz Pineapple Juice
Combine ingredients and pour over cracked ice into highball glass. Garnish with a strawberry or cherry.
Banana Cow
1 oz Light Rum
1 oz Creme de Banana
1 1/2 oz Cream
1 dash Grenadine
Shake ingredients with crushed ice and strain into cocktail glass. Garnish with a banana slice and sprinkle with nutmeg.
Beachcomber
1 1/2 oz Light Rum
1/2 oz Triple Sec
1/2 oz Grenadine
1 oz Sour Mix
Shake with ice and strain into cocktail glass with sugared rim. Garnish with a lime rim.
Bermuda Triangle
1 oz Peach Schnapps
1/2 oz Spiced Rum
3 oz Orange Juice
Pour ingredients into ice-filled old-fashioned glass.
Black Devil
2 oz Light Rum
1/2 oz Dry Vermouth
Stir with cracked ice and strain into cocktail glass. Add a black olive.
Black Maria
2 oz Coffee-flavored Brandy
2 oz Light Rum
4 oz Strong Black Coffee
2 tsp Powdered Sugar
Stir in brandy snifter and add cracked ice.
Blue Hawaiian
1 oz Light Rum
1 oz Blue Curacao
2 oz Pineapple Juice
1 oz Cream of Coconut
Combine ingredients with 1 cup crushed ice in blender at high speed. Pour into highball glass. Garnish with a slice of pineapple and a cherry.
Bolero
1 1/2 oz Light Rum
3/4 oz Apple Brandy
1/4 tsp Sweet Vermouth
Stir well with cracked ice and strain into cocktail glass.
Borinquen
1 1/2 oz Light Rum
1 tbsp Passion Fruit Syrup
1 oz Lime Juice
1 oz Orange Juice
1 tsp 151-proof Rum
Put 1/2 cup of crushed ice in blender. Add all ingredients and blend at low speed. Pour into old-fashioned glass.
Boston Cooler
Juice of 1/2 Lemon
1 tsp Powdered Sugar
2 oz Club Soda
2 oz Light Rum
Club Soda or Ginger Ale
Into collins glass, pour lemon juice, sugar, and 2 oz club soda. Stir. Fill glass with cracked ice and add rum. Fill with club soda or ginger ale and stir again. Add a spiral of orange or lemon peel and dangle end over rim of glass.
Boston Sidecar
3/4 oz Brandy
3/4 oz Light Rum
3/4 oz Triple Sec
Juice of 1/2 Lime
Shake with ice and strain into cocktail glass.
Buck Jones
1 1/2 oz Light Rum
1 oz Sweet Sherry
Juice of 1/2 Lime
Ginger Ale
Pour ingredients into highball glass over ice cubes and stir. Fill with ginger ice.
Burgundy Bishop
Juice of 1/4 Lemon
1 tsp Powdered Sugar
1 oz Light Rum
Red Wine
Shake with ice and strain into highball glass over ice cubes. Fill with red wine and stir. Decorate with fruits.
Canado Saludo
1 1/2 oz Light Rum
1 oz Orange Juice
1 oz Pineapple Juice
5 dash Lemon Juice
5 dash Grenadine
5 dash Bitters
Serve over ice cubes in 6 oz glass with pineapple slices, orange slice, and a cherry.
Caribbean Champagne
1/2 tsp Light Rum
1/2 tsp Creme de Banana
Chilled Champagne
Pour rum and banana liqueur into champagne flute. Fill with champagne and stir lightly. Add a slice of banana.
Caribbean Romance
1 1/2 oz Light Rum
1 oz Amaretto
1 1/2 oz Orange Juice
1 1/2 oz Pineapple Juice
1 splash Grenadine
Shake well with ice and pour into highball glass. Float grenadine on top and garnish with an orange, lemon, or lime slice.
Casa Blanca
2 oz Light Rum
1 1/2 tsp Lime Juice
1 1/2 tsp Triple Sec
1 1/2 tsp Maraschino
Shake with ice and strain into cocktail glass.
Cherie
Juice of 1 Lime
1/2 oz Triple Sec
1 oz Light Rum
1/2 oz Cherry-flavored Brandy
Shake with ice and strain into cocktail glass. Add a cherry.
Cherry Rum
1 1/4 oz Light Rum
1 1/2 tsp Cherry-flavored Brandy
1 tbsp Light Cream V
Shake with ice and strain into cocktail glass.
Chinese Cocktail
1 tbsp Grenadine
1 1/2 oz Jamaica Rum
1 dash Bitters
1 tsp Maraschino
1 tsp Triple Sec
Shake with ice and strain into cocktail glass.
Chocolate Rum
1 oz Light Rum
1/2 oz Creme de Cacao (brown)
1/2 oz Creme de Menthe (white)
1 tbsp Light Cream
1 tsp 151-proof Rum
Shake with ice and strain into old-fashioned glass over ice cubes.
Cocomacoque
Juice of 1/2 Lemon
2 oz Pineapple Juice
2 oz Orange Juice
1 1/2 oz Light Rum
2 oz Red Wine
Shake all incredients except wine. Pour into collins glass over ice cubes and top with wine. Add a pineapple stick.
Continental
1 3/4 oz Light Rum
1 tbsp Lime Juice
1 1/2 tsp Creme de Menthe (green)
1/2 tsp Powdered Sugar
Shake with ice and strain into cocktail glass. Add a twist of lemon peel.
Cool Carlos
1 1/2 oz Dark Rum
2 oz Cranberry Juice
2 oz Pineapple Juice
1 oz Orange Curacao
1 splash Sour Mix
Mix all ingredients except curacao with ice. Shake well. Pour into collins glass and float curacao on top. Garnish with pineapple and orange slices, and a cherry.
Corkscrew
1 1/2 oz Light Rum
1/2 oz Dry Vermouth
1/2 oz Peach-flavored Brandy
Shake with ice and strain into cocktail glass. Garnish with a lime slice.
Cream Puff
2 oz Light Rum
1 oz Light Cream
1 tsp Powdered Sugar
Club Soda P
Shake with ice and strain into highball glass over 2 ice cubes. Fill with club soda and stir.
Creole
1 1/2 oz Light Rum
1 dash Tabasco Sauce
1 tsp Lemon Juice
1 1/2 oz Beef Bouillon
Salt and pepper to taste
Shake with ice and strain into old-fashioned glass over ice.
Cuba Libre
Juice of 1/2 Lime
2 oz Light Rum
Cola
Put lime juice and twist of lime into highball glass and add rum. Fill with cola and ice cubes.
Cuban Cocktail No. 1
Juice of 1/2 Lime
1/2 tsp Powdered Sugar
2 oz Light Rum D
Shake with ice and strain into cocktail glass.
Cuban Special
1 tbsp Pineapple Juice
Juice of 1/2 Lime
1 oz Light Rum
1/2 tsp Triple Sec
Shake with ice and strain into cocktail glass. Decorate with a slice of pineapple and a cherry.
Daiquiri
Juice of 1 Lime
1 tsp Powdered Sugar
1 1/2 oz Light Rum
Shake with ice and strain into cocktail glass.
Derby Daiquiri
1 1/2 oz Light Rum
1 oz Orange Juice
1 tbsp Lime Juice
1 tsp Sugar
Combine all ingredients with a 1/2 cup of shaved ice in blender. Blend at low speed. Pour into champagne flute.
Dingo
1/2 oz Light Rum
1/2 oz Amaretto
1/2 oz Southern Comfort
2 oz Sour Mix
2 oz Orange Juice
1 splash Grenadine
Combine all ingredients and shake with ice. Pour into highball glass and garnish with an orange slice.
El Presidente Cocktail No. 1
Juice of 1 lime
1 tsp Pineapple Juice
1 tsp Grenadine
1 1/2 oz Light Rum
Shake with ice and strain into cocktail glass.
El Presidente Cocktail No. 2
3/4 oz Dry Vermouth
1 1/2 oz Light Rum
1 dash Bitters
Stir with ice and strain into cocktail glass.
Fair-and-Warmer Cocktail
3/4 oz Sweet Vermouth
1 1/2 oz Light Rum
1/2 tsp Triple Sec
Stir with ice and strain into cocktail glass.
Fireman's Sour
Juice of 2 Limes
1/2 tsp Powdered Sugar
1 tbsp Grenadine
2 oz Light Rum
Club Soda
Shake with ice and strain into sour glass. Fill with club soda if desired. Decorate with 1/2 slice of lemon and a cherry.
Fog Cutter
1 1/2 oz Light Rum
1/2 oz Brandy
1/2 oz Gin
1 oz Orange Juice
3 tbsp Lemon Juice
1 1/2 tsp Orgeat Syrup
1 tsp Sweet Sherry
Shake all ingredients except sherry and strain into collins glass over ice cubes. Top with sherry.
Fort Lauderdale
1 1/2 oz Light Rum
1/2 oz Sweet Vermouth
Juice of 1/4 Orange
Juice of 1/4 Lime
Shake with ice and strain into old-fashioned glass over ice cubes. Add a slice of orange.
Gauguin
2 oz Light Rum
1 tbsp Passion Fruit Syrup
1 tbsp Lemon Juice
1 tbsp Lime Juice
Combine ingredients with a cup of crushed in a blender at low speed. Serve in old-fashioned glass and top with a cherry.
Golden Friendship
1 oz Amaretto
1 oz Sweet Vermouth
1 oz Light Rum
Ginger Ale
Mix first 3 ingredients in collins glass wth ice, then fill with ginger ale. Garnish with an orange spiral and a cherry.
Gorilla Milk
1 oz Light Rum
1/2 oz Coffee Liqueur
1/2 oz Irish Cream Liqueur
1/2 oz Creme de Banana
1 oz Light Cream
Shake with ice and pour over ice into hurricane or parfait glass. Garnish with a banana slice.
Havana Cocktail
1 1/2 oz Pineapple Juice
1/2 tsp Lemon Juice
3/4 oz Light Rum
Shake with ice and strain into a cocktail glass.
Hop Toad
Juice of 1/2 Lime
3/4 oz Apricot-flavored Brandy
3/4 oz Light Rum
Stir with ice and strain into a cocktail glass.
Hurricane
1 oz Dark Rum
1 oz Light Rum
1 tbsp Passion Fruit Syrup
2 tsp Lime Juice
Shake with ice and strain into a cocktail glass.
Hurricane Leah
1/4 oz Light Rum
1/4 oz Gin
1/4 oz Vodka
1/4 oz Tequila
1/4 oz Blue Curacao
1 dash Cherry Brandy
3 oz Sour Mix
3 oz Orange Juice
Pour over ice into hurricane or parfait glass, stir. Garnish with an orange wheel.
Jacqueline
1 oz Triple Sec
2 oz Dark Rum
1 oz Lime Juice
1 pinch Powdered Sugar
Shake well with cracked ice and strain into a cocktail glass.
Jade
1 1/2 oz Light Rum
1/2 tsp Creme de Menthe (green)
1/2 tsp Triple Sec
1 tbsp Lime Juice
1 tsp Powdered Sugar
Shake with ice and strain into a cocktail glass. Add a lime slice.
Jamaican Crawler
1 oz Light Rum
1 oz Melon Liqueur
3 oz Pineapple Juice
1 splash Grenadine
Combine rum, melon liqueur, and pineapple juice with ice. Stir well. Pour into a collins glass, then float grenadine on top.
Knickerbocker Special Cocktail
1 tsp Raspberry Syrup
1 tsp Lemon Juice
1 tsp Orange Juice
2 oz Light Rum
1/2 tsp Triple Sec
Shake with ice and strain into a cocktail glass. Decorate with a small slice of pineapple.
Little Devil Cocktail
Juice of 1/4 Lemon
1 1/2 tsp Triple Sec
3/4 oz Light Rum
3/4 oz Gin
Shake with ice and strain into a cocktail glass.
Little Princess
1 1/2 oz Sweet Vermouth
1 1/2 oz Light Rum
Shake with ice and strain into a cocktail glass.
Look Out Below
1 1/2 oz 151-proof Rum
Juice of 1/4 Lime
1 tsp Grenadine
Shake with ice and strain into a old-fashioned glass over ice cubes.
Lounge Lizard
1 oz Dark Rum
1/2 oz Amaretto
Cola
Pour rum and amaretto into ice-filled collins glass. Fill with cola. Garnish with a slice of lime.
Mai Tai
1/2 tsp Powdered Sugar
2 oz Light Rum
1 oz Triple Sec
1 tbsp Orgeat or Almond-flavored Syrup
1 tbsp Grenadine
1 tbsp Lime Juice
Shake with ice and strain into large old-fashioned glass about 1/3 full of crushed ice. Decorate with a maraschino cherry speared to a wedge of fresh pineapple. For a hair raiser top with a dash of 151-proof rum; for a true Polynesian effect, float an orchid on each drink. Serve with straws.
Malmaison
Juice of 1/2 Lemon
1 oz Light Rum
1/2 oz Cream Sherry
Shake with ice and strain into cocktail glass rimmed with Anisette.
Mandeville
1 1/2 oz Light Rum
1 oz Dark Rum
1 tsp Anisette
1 tbsp Lemon Juice
1 tbsp Cola
1/4 tsp Grenadine
Shake with ice and strain into old-fashioned glass over ice cubes.
Mariposa
1 oz Light Rum
1/2 oz Brandy
1 tbsp Lemon Juice
1 tbsp Orange Juice
1 dash Grenadine
Shake with ice and strain into cocktail glass.
Mary Pickford Cocktail
1 oz Light Rum
1 oz Pineapple Juice
1/4 tsp Grenadine
1/4 tsp Maraschino
Shake with ice and strain into cocktail glass.
Miami
1 1/2 oz Light Rum
1/2 oz Creme de Menthe
1 dash Lemon Juice
Shake with ice and strain into cocktail glass.
Midnight Express
1 1/2 oz Dark Rum
1/2 oz Cointreau
3/4 oz Lime Juice
1 splash Sour mix
Shake with ice and pour over ice into old-fashioned glass.
Mississippi Planters Punch
1 tbsp Powdered Sugar
Juice of 1 Lemon
1/2 oz Light Rum
1/2 oz Bourbon
1 oz Brandy
Club Soda
Shake all with ice and strain into colins glass filled with ice cubes. Fill with club soda and stir.
Monkey Wrench
1 1/2 oz Light Rum
Grapefruit Juice
Pour rum into ice-filled collins glass. Fill with grapefruit juice and stir.
Moon Quake Shake
1 1/2 oz Dark Rum
1 oz Coffee-flavored Brandy
1 tbsp Lemon Juice
Shake with ice and strain into cocktail glass.
Nevada Cocktail
1 1/2 oz Light Rum
1 oz Grapefruit Juice
Juice of 1 Lime
1 dash Bitters
3 tsp Powdered Sugar
Shake with ice and strain into cocktail glass.
New Orleans Buck
1 1/2 oz Light Rum
1 oz Orange Juice
1/2 oz Lemon Juice
Ginger Ale
Shake all ingredients with ice and strain into collins glass over ice cubes. Fill with ginger ale and stir.
Night Cap
2 oz Light Rum
1 tsp Powdered Sugar
Warm Milk
Put rum and sugar in irish coffee glass, fill with warm milk, and stir. Sprinkle a little nutmeg on top.
Palmetto Cocktail
1 1/2 oz Light Rum
1 1/2 oz Dry Vermouth
2 dash Bitters
Stir with ice and strain into cocktail glass.
Passion Daquiri
1 1/2 oz Light Rum
Juice of 1 Lime
1 tsp Powdered Sugar
1 tbsp Passion Fruit Juice
Shake with ice and strain into cocktail glass.
Pina Colada
3 oz Light Rum
3 tbsp Coconut Milk
3 tbsp Crushed Pineapple
Blend at high speed with 2 cups crushed ice for a short time. Strain into a collins glass and serve with a straw.
Pineapple Cocktail
3/4 oz Pineapple Juice
1 1/2 oz Light Rum
1/2 tsp Lemon Juice
Shake with ice and strain into cocktail glass.
Pineapple Fizz
1 oz Pineapple Juice
1/2 tsp Powdered Sugar
2 oz Light Rum
Club Soda
Shake with ice and strain into highball glass over 2 ice cubes. Fill with club soda and stir.
Pink Creole
1 1/2 oz Light Rum
1 tbsp Lime Juice
1 tsp Grenadine
1 tsp Light Cream
Shake with ice and strain into cocktail glass. Add a black cherry soaked in rum.
Pink Paradise
1 1/2 oz Coconut Rum
1 oz Amaretto
3 oz Cranberry Juice
1 1/2 oz Pineapple Juice
Combine ingredients over ice in hurricane or parfait glass. Garnish with a pineapple wedge and a cherry.
Planter's Cocktail
Juice of 1/4 Lemon
1/2 tsp Powdered Sugar
1 1/2 oz Jamaica Rum
Shake with ice and strain into cocktail glass.
Planter's Punch No. 1
Juice of 2 Limes
2 tsp Powdered Sugar
2 oz Club Soda
2 dash Bitters
2 1/2 oz Light Rum
1 dash Grenadine
Mix first 3 ingredients in collins glass, add ice cubes, and stir until glass is frosted. Add bitters and rum. Stir and top with grenadine. Decorate with slices of lemon, orange, pineapple, and a cherry. Serve with a straw.
Planter's Punch No. 1
Juice of 1 Lime
Juice of 1/2 Lemon
Juice of 1/2 Orange
1 tsp Pineapple Juice
2 oz Light Rum
1 oz Jamaica Rum
2 dash Triple Sec
1 dash Grenadine
Pour first 5 ingredients into collins glass filled with ice. Stir until glass is frosted. Add Jamaica rum, stir, and top with Triple Sec and grenadine. Decorate with slices orange, lemon, pineapple, a cherry, and a sprig of mint dipped in powdered sugar. Serve with a straw.
Poker Cocktail
1 1/2 oz Sweet Vermouth
1 1/2 oz Light Rum
Stir with ice and strain into cocktail glass.
Quaker's Cocktail
3/4 oz Light Rum
3/4 oz Brandy
Juice of 1/4 Lemon
2 tsp Raspberry Syrup
Shake with ice and strain into cocktail glass.
Quarter Deck Cocktail
1/3 oz Cream Sherry
1 1/2 oz Light Rum
Juice of 1/2 Lime
Stir with ice and strain into cocktail glass.
Rain Man
1 1/4 oz 151-proof Rum
3/4 oz Melon Liqueur
4 oz Orange Juice
Shake and pour into hurricane or parfait glass filled with ice.
Robson Cocktail
2 tsp Lemon Juice
1 tbsp Orange Juice
1 1/2 tsp Grenadine
1 oz Jamaica Rum
Shake with ice and strain into cocktail glass.
Rum Cobbler
1 tsp Powdered Sugar
2 oz Club Soda
2 oz Light Rum
In goblet dissolve sugar in club soda. Fill goblet with shaved ice and add rum. Stir and decorate with fruits in season. Serve with a straw.
Rum Collins
Juice of 1 Lime
1 tsp Powdered Sugar
2 oz Light Rum
Club Soda
Shake with ice and strain into collins glass. Add several ice cubes, fill with club soda, and stir. Decorate with a slice of lemon and a cherry. Serve with a straw.
Rum Cooler
1/2 tsp Powdered Sugar
2 oz Club Soda
2 oz Light Rum
Club Soda or Ginger Ale
In collins glass dissolve sugar in 2 oz club soda. Stir. Fill glass with ice and add rum. Fill with club soda or ginger ale and stir. Dangle spiral of orange and/or lemon peel over rim of glass.
Rum Daisy
Juice of 1/2 Lemon
1/2 tsp Powdered Sugar
1 tsp Grenadine
2 oz Light Rum
Shake with ice and strain into stein or metal cup. Add 1 ice cube and decorate with fruit.
Rum Fix
Juice of 1/2 Lemon or 1 Lime
1 tsp Powdered Sugar
1 tsp Water
2 1/2 oz Light Rum
Stir first 3 ingredients together in highball glass and fill glass with ice. Add rum. Stir and add a slice of lemon. Serve with a straw.
Rum Highball
2 oz Light or Dark Rum
Ginger Ale or Club Soda
Pour rum into highball glass over ice cubes and fill with ginger ale or club soda. Add a twist of lemon peel and stir.
Rum Martini
4-5 parts Light Rum
1 dash Dry Vermouth
Serve over ice in cocktail glass with a twist of lemon.
Rum Milk Punch
1 tsp Powdered Sugar
2 oz Light Rum
1 cup Milk
Shake with ice and strain into collins glass. Sprinkle nutmeg on top.
Rum Old-Fashioned
1/2 tsp Powdered Sugar
1 dash Bitters
1 tsp Water
1 1/2 oz Light Rum
1 tsp 151-proof Rum
Stir sugar, bitters, and water in old-fashioned glass. When sugar is dissolved add ice cubes and light rum. Add a twist of lime peel and float the 151-proof rum on top.
Rum Relaxer
1 1/2 oz Light Rum
1 oz Pineapple Juice
1/2 oz Grenadine
Lemon-Lime Soda
Pour first 3 ingredients over ice and shake well. Pour into hurricane or parfait glass and fill with lemon-lime soda. Garnish with an orange slice and a cherry.
Rum Rickey
Juice of 1/2 Lime
1 1/2 oz Light Rum
Club Soda
Pour into highball glass over ice cubes and fill with club soda and ice cubes. Stir. Add a wedge of lime.
Rum Screwdriver
1 1/2 oz Light Rum
5 oz Orange Juice
Combine ingredients in highball glass with ice cubes.
Rum Sour
Juice of 1/2 Lemon
1/2 tsp Powdered Sugar
2 oz Light Rum
Shake with ice and strain into sour glass. Decorate with a 1/2 slice of lemon and a cherry.
Rum Swizzle
Juice of 1 Lime
1 tsp Powdered Sugar
2 oz Club Soda
2 dash Bitters
2 oz Light or Dark Rum
Put lime juice, sugar, and 2 oz club soda into collins glass. Fill glass with ice and stir. Add bitters and rum. Fill with club soda and serve with a swizzle stick.
Rum Toddy
1/2 tsp Powdered Sugar
2 tsp Water
2 oz Light or Dark Rum
In old-fashioned glass dissolve sugar in water. Stir and add rum and a cube of ice. Stir again and add a twist of lemon peel.
Santiago Cocktail
1/2 tsp Powdered Sugar
1/4 tsp Grenadine
Juice of 1 Lime
1 1/2 oz Light Rum
Shake with ice and strain into cocktail glass.
Saxon Cocktail
Juice of 1/2 Lime
1/2 tsp Grenadine
1 3/4 oz Light Rum
Shake with ice and strain into cocktail glass. Serve with a twist of orange peel.
Sewer Water
1 oz 151-proof Rum
1/2 oz Gin
3/4 oz Melon Liqueur
Pineapple Juice
Lime Juice
Grenadine
In hurricane or parfait glass splash some grenadine. Add ice, then rum, gin, and melon liqueur. Fill with pineapple juice and float lime juice on top.
Shanghai Cocktail
Juice of 1/4 Lemon
1 tsp Anisette
1 oz Jamaica Light Rum
1/2 tsp Grenadine
Shake with ice and strain into cocktail glass.
Sir Walter Cocktail
3/4 oz Light Rum
3/4 oz Brandy
1 tsp Grenadine
1 tsp Triple Sec
1 tsp Lemon Juice
Shake with ice and strain into cocktail glass.
Sloppy Joe's Cocktail No. 1
Juice of 1 Lime
1/4 tsp Triple Sec
1/4 tsp Grenadine
3/4 oz Light Rum
3/4 oz Dry Vermouth
Shake with ice and strain into cocktail glass.
Spanish Town Cocktail
2 oz Light Rum
1 tsp Triple Sec
Stir with ice and strain into cocktail glass.
Stone Cocktail
1/2 oz Light Rum
1/2 oz Sweet Vermouth
1 oz Dry Sherry
Stir with ice and strain into cocktail glass.
Strawberry Daquiri
1 oz Light Rum
1/2 oz Strawberry Schnapps
1 oz Lime Juice
1 tsp Powdered Sugar
1 oz Fresh or Frozen Strawberries
Shake with ice and strain into cocktail glass.
Susie Taylor
Juice of 1/2 Lime
2 oz Light Rum
Ginger Ale
Pour into collins glass over ice cubes and fill with ginger ale. Stir.
Tahiti Club
2 oz Light Rum
1 tbsp Lemon Juice
1 tbsp Lime Juice
1 tbsp Pineapple Juice
1/2 tsp Maraschino
Shake with ice and strain into old-fashioned glass over ice cubes. Add a slice of lemon.
Third-Rail Cocktail
3/4 oz Light Rum
3/4 oz Apple Brandy
3/4 oz Brandy
1/4 tsp Anisette
Shake with ice and strain into cocktail glass.
Three-Miller Cocktail
1 1/2 oz Light Rum
3/4 oz Brandy
1 tsp Grenadine
1/4 tsp Lemon Juice
Shake with ice and strain into cocktail glass.
Torridora Cocktail
1 1/2 oz Light Rum
1/2 oz Coffee-flavored Brandy
1 1/2 tsp Light Cream
1 tsp 151-proof Rum
Shake with ice and strain into cocktail glass. Float 151-proof rum on top.
Tropica Cocktail
1 1/4 oz Light Rum
5 oz Pineapple Juice
2 oz Grapefruit Juice
1 dash Grenadine
Mix ingredients in collins glass filled with ice cubes. Garnish with a pineapple wedge.
Van Vleet
3 oz Light Rum
1 oz Maple Syrup
1 oz Lemon Juice
Shake with ice and strain into old-fashioned glass over ice cubes.
White Lily Cocktail
3/4 oz Triple Sec
3/4 oz Light Rum
3/4 oz Gin
1/4 tsp Anisette
Shake with ice and strain into cocktail glass.
White Lion Cocktail
Juice of 1/2 Lemon
1 tsp Powdered Sugar
2 dash Bitters
1/2 tsp Grenadine
1 1/2 oz Light Rum
Shake with ice and strain into cocktail glass.
Wiki Waki Woo
1/2 oz Vodka
1/2 oz Rum
1/2 oz 151-proof Rum
1/2 oz Tequila
1/2 oz Triple Sec
1 oz Amaretto
1 oz Orange Juice
1 oz Pineapple Juice
1 oz Cranberry Juice
Combine all ingredients with ice and pour into hurricane or parfait glass. Garnish with an orange slice and a cherry.
X.Y.Z. Cocktail
1 tbsp Lemon Juice
1/2 oz Triple Sec
1 oz Light Rum
Shake with ice and strain into cocktail glass.
Zombie
1 oz Unsweetened Pineapple Juice
Juice of 1 Lime
Juice of 1 Small Orange
1 tsp Powdered Sugar
1/2 oz Apricot-flavored Brandy
2 1/2 oz Light Rum
1 oz Jamaica Rum
1 oz Passion Fruit Syrup (optional)
1/2 oz 151-proof Rum
Blend all ingredients at low speed for 1 minute with 1/2 cup crushed ice. Strain into frosted highball glass. Decorate with a stick of pineapple and one green and one red cherry. Carefully float 151-proof rum and then top with sprig of fresh mint dipped in powdered sugar. Serve with a straw.
Restauration rapide
ALLO PIZZA
51,rue Clairière
97200 FORT DE FRANCE
Tél. : 0596 71 97 97
AMERICAN PIZZA CHATEAUBOEUF
Morne Morissot Voie n*4
97200 FORT DE FRANCE
Tél. : 0596 75 45 75
DELIFRANCE
115, rue Victor Sévére
97200 FORT DE FRANCE
Tél. : 0596 60 29 99
EPI SOLEIL
118, bd du Général de Gaulle
97200 FORT DE FRANCE
Tél. : 0596 63 93 73
LINA'S CAFE
rue Victor Hugo
97200 FORT DE FRANCE
Tél. : 0596 71 91 92 - Fax : 0596 71 90 92
MAC DONALD'S
Carrefour Dillon
97200 FORT DE FRANCE
Tél. : 0596 75 77 73
PIZZ'AMERICA
25, rue M. Luther King
97200 FORT DE FRANCE
Tél. : 0596 70 63 63
PIZZA MARIO
200, av. Maurice Bishop
97200 FORT DE FRANCE
Tél. : 0596 73 12 12
PIZZA J ET R
Voie n*8 Ravine Vilaine
97200 FORT DE FRANCE
Tél. : 0596 79 45 28
QUICK RESTO
94, rue République
97200 FORT DE FRANCE
Tél. : 0596 70 10 96
SUBWAY
48, av des Caraïbes
97200 FORT DE FRANCE
Tél. : 0596 71 65 65
Les Restaurants
pour destins
Index Alphabétique des restaurants
Abri Auberge Verte
97216 AJOUPA BOUILLON
Tél. : 53 33 94
Acacia
97228 SAINTE LUCE
Tél. : 68 19 49
Africa Grill
97232 LE LAMENTIN
Tél. : 51 07 42
Amandier (L')
97290 MORNE ROUGE
Tél. : 52 33 29
Anse Noire (L')
97217 ANSES D'ARLET
Tél. : 68 62 82
Arrosoir (L')
97200 FORT DE FRANCE
Tél. : 75 35 54
Assiette Créole (L')
97220 LA TRINITE
Tél. : 58 02 01
Athanor
97227 SAINTE ANNE
Tél. : 76 72 93
Au bon Coin
97213 GROS MORNE
Tél. : 67 75 50
Au Dessous du Volcan
97217 ANSES D'ARLET
Tél. : 68 69 52
Au Fin Palais
97200 FORT DE FRANCE
Tél. : 71 34 11
Au Poisson d'Or
97229 LES TROIS ILETS
Tél. : 66 01 80
Au Traiteur Gourmet
97200 FORT DE FRANCE
Tél. : 61 54 11
Auberge du Fond Béni
97224 DUCOS
Tél. : 55 83 66
Auberge Mont Pelé
97260 MORNE ROUGE
Tél. : 52 32 09
Aux Délices Créoles
97260 MORNE ROUGE
Tél. : 52 41 51
Aux Délices de la Mer
97228 SAINTE LUCE
Tél. : 62 50 12
Aux Fruits de Mer
97231 LE ROBERT
Tél. : 65 10 33
Aux Fruits de Mer
97212 SAINT JOSEPH
Tél. : 57 62 99
Ay! Caramba
97232 LE LAMENTIN
Tél. : 50 07 71
Bagdad Café
97232 LE LAMENTIN
Tél. : 51 10 99
Bakoua (Le)
97229 LES TROIS ILETS
Tél. : 66 02 02
Balaou (Le)
97227 SAINTE ANNE
Tél. : 76 75 75
Balisier (Le)
97222 SAINTE MARIE
Tél. : 69 40 40
Bambou (Le)
97229 LES TROIS ILETS
Tél. : 66 01 39
Bambou (Le)
97290 MORNE ROUGE
Tél. : 66 01 39
Bam's Club
97233 SCHOELCHER
Tél. : 61 54 31
Ban-Lao
97212 SAINT JOSEPH
Tél. : 57 86 26
Belle Capresse (La)
97250 LE PRECHEUR
Tél. : 52 96 23
Belle Epoque (La)
97200 FORT DE FRANCE
Tél. : 64 41 19
Bidjoul
97217 ANSES D'ARLET
Tél. : 68 65 28
Bistrot de la Marne (Le)
97200 FORT DE FRANCE
Tél. : 63 00 01
Blénac (Le)
97200 FORT DE FRANCE
Tél. : 70 18 41
Bleu Marine (Le)
97200 FORT DE FRANCE
Tél. : 63 58 71
Bleu Marine (Le)
97233 SCHOELCHER
Tél. : 61 49 49
Bohéme (La)
97200 FORT DE FRANCE
Tél. : 64 70 52
Bonne Auberge (La)
97229 LES TROIS ILETS
Tél. : 66 01 55
Brasserie Antillaise
97232 LE LAMENTIN
Tél. : 50 40 12
Brasserie de l'Ami Fritz
97200 FORT DE FRANCE
Tél. : 71 70 61
Brin d'Amour (Le)
97220 LA TRINITE
Tél. : 58 53 45
Brisants (Les)
97240 LE FRANCOIS
Tél. : 54 40 29
Cabana Plage
97280 LE VAUCLIN
Tél. : 74 32 08
Calalou (Le)
97229 LES TROIS ILETS
Tél. : 68 31 67
Cannelle
97229 LES TROIS ILETS
Tél. : 66 03 66
Cantonnais (Le)
97229 LES TROIS ILETS
Tél. : 66 02 33
Caravelle (La)
97220 LA TRINITE
Tél. : 58 07 32
Carbet Caraïbe (Le)
97218 GRAND RIVIERE
Tél. : 55 73 11
Cargo Bleu (Le)
97250 SAINT PIERRE
Tél. : 78 26 60
Caribou
97220 LA TRINITE
Tél. : 58 09 40
Carène (La)
97290 LE MARIN
Tél. : 74 70 22
Case (La)
97200 FORT DE FRANCE
Tél. : 63 04 00
Case à Langoustes (La)
97231 LE ROBERT
Tél. : 65 58 01
Case Créole (La)
97223 DIAMANT
Tél. : 76 10 14
Case Créole (La)
97229 LES TROIS ILETS
Tél. : 66 00 00
Case Philippe (La)
97227 SAINTE ANNE
Tél. : 76 74 49
Cave àVin (La)
97200 FORT DE FRANCE
Tél. : 70 33 02
Cave du Roi (La)
97200 FORT DE FRANCE
Tél. : 60 22 63
Céleste's (Le)
97222 CASE PILOTE
Tél. : 78 72 78
Central (Le)
97250 SAINT PIERRE
Tél. : 78 28 07
Chalet du Bord de Mer (Le)
97225 MARIGOT
Tél. : 53 52 09
Chanteur Vacances
97218 GRAND RIVIERE
Tél. : 55 73 73
Chatrou (Le)
97227 SAINTE ANNE
Tél. : 76 77 16
Chaudières (Les)
Vert-Pré
97231 LE ROBERT
Tél. : 65 83 12
Chez Choukroun
97229 LES TROIS ILETS
Tél. : 66 09 44
Chez Christiane
97223 DIAMANT
Tél. : 76 49 55
Chez Gaby
97217 ANSES D'ARLET
Tél. : 68 65 04
Chez Gilles
97229 LES TROIS ILETS
Tél. : 66 12 87
Chez Ginette
97250 LE PRECHEUR
Tél. : 52 90 28
Chez Hugo
97250 SAINT PIERRE
Tél. : 78 11 00
Chez Jojo
97229 LES TROIS ILETS
Tél. : 66 37 43
Chez Julot
97280 LE VAUCLIN
Tél. : 74 40 93
Chez Milo
97240 LE FRANCOIS
Tél. : 54 65 70
Chez Mireille
97227 SAINTE ANNE
Tél. : 76 76 43
Chez Titine
97220 LA TRINITE
Tél. : 58 27 28
Chinatown
97200 FORT DE FRANCE
Tél. : 71 82 62
Citron Vert
97200 FORT DE FRANCE
Tél. : 63 12 43
Clos Notre Dame
97223 DIAMANT
Tél. : 76 41 44
Coeur Créole (Le)
97200 FORT DE FRANCE
Tél. : 71 70 60
Coin des Braves (Le)
97225 MARIGOT
Tél. : 53 51 84
Colibri (Le)
97222 SAINTE MARIE
Tél. : 69 91 95
Collier Chou
97222 SAINTE MARIE
Tél. : 69 31 67
Corniche (La)
97228 SAINTE LUCE
Tél. : 62 47 48
Coq Hardi (Le)
97200 FORT DE FRANCE
Tél. : 63 66 83
Corossol
97229 LES TROIS ILETS
Tél. : 66 02 07
Côte de Boeuf (La)
97200 FORT DE FRANCE
Tél. : 60 24 73
Couleurs Locales
97226 MORNE VERT
Tél. : 55 59 12
Country (Le)
97229 LES TROIS ILETS
Tél. : 68 37 76
Couscoussier (Le)
97200 FORT DE FRANCE
Tél. :
Créole (La)
97223 DIAMANT
Tél. : 76 19 19
Créole (La)
97200 FORT DE FRANCE
Tél. : 63 27 56
Créolizza (Le)
Specialités italiennes, pizzas, pâtes
97223 DIAMANT
Tél. : 76 46 00
Crêperie (La)
97200 FORT DE FRANCE
Tél. : 60 62 69
Crew
97200 FORT DE FRANCE
Tél. : 73 04 14
Crinière (La)
97226 MORNE VERT
Tél. : 55 53 08
Datcha (La)
97221 LE CARBET
Tél. : 78 04 45
Découverte (La)
97222 SAINTE MARIE
Tél. : 69 44 04
Dégustavin
97200 FORT DE FRANCE
Tél. : 61 61 41
Délices de Jeanine (Les)
97231 LE ROBERT
Tél. : 65 59 41
Délices de la Mer (Les)
97227 SAINTE ANNE
Tél. : 76 97 36
Délices de la Mer
92217 ANSES D'ARLET
Tél. : 68 69 69
Deux Terres (Les)
97213 GROS MORNE
Tél. : 67 79 83
Diamant Les Bains
97223 DIAMANT
Tél. : 76 40 14
Diamant Plage
97223 DIAMANT
Tél. : 76 40 48
Diamantine (La)
97223 DIAMANT
Tél. : 76 10 58
Diam's (Le)
97223 DIAMANT
Tél. : 76 23 28
Différence (La)
97213 GROS MORNE
Tél. : 67 51 44
Don de la Mer (Le)
97220 LA TRINITE
Tél. : 58 26 85
Dragon d'Or (Le)
97200 FORT DE FRANCE
Tél. : 70 14 70
Dubuc (Le)
97220 LA TRINITE
Tél. : 58 60 81
Dunette (La)
97227 SAINTE ANNE
Tél. : 76 73 90
Du Soleil Plein l'Assiette
97200 FORT DE FRANCE
Tél. :
EL CHICO CHICO
FORT DE FRANCE
Tél. :
Ecrin Bleu (L')
97223 DIAMANT
Tél. : 76 41 92
Eden (L')
97229 LES TROIS ILETS
Tél. : 66 01 19
Endroit (L')
97200 FORT DE FRANCE
Tél. : 63 20 93
El Patio
97229 LES TROIS ILETS
Tél. : 66 15 29
El Raco
97200 FORT DE FRANCE
Tél. : 73 29 16
Escale (L')
97220 LA TRINITE
Tél. : 58 41 06
Escalier (L')
97220 LA TRINITE
Tél. : 58 72 28
Espace Elysée
97200 FORT DE FRANCE
Tél. : 63 85 90
Etoile de Mer (L')
97227 SAINTE ANNE
Tél. : 76 74 00
Etoile du Nord (L')
97250 LE PRECHEUR
Tél. : 52 96 73
Factorerie (La)
97250 SAINT PIERRE
Tél. : 78 12 53
Filets Bleus (Les)
97227 SAINTE ANNE
Tél. : 76 73 42
First (Le)
97232 LE LAMENTIN
Tél. : 61 79 80
Flamboyant (Le)
97223 DIAMANT
Tél. : 76 42 42
Flamboyant des Iles (Le)
97217 ANSES D'ARLET
Tél. : 68 67 75
Fontane (La)
97200 FORT DE FRANCE
Tél. : 64 28 70
Food Circus
97232 LE LAMENTIN
Tél. : 50 62 50
Fortuna (Le)
97200 FORT DE FRANCE
Tél. : 75 55 75
Foulard (Le)
97233 SCHOELCHER
Tél. : 61 15 72
Gîte Péléen (Le)
97260 MORNE ROUGE
Tél. : 52 45 16
Gommier (Le)
97227 SAINTE ANNE
Tél. : 76 74 12
Gommier des Caraïbes (Le)
97217 ANSES D'ARLET
Tél. : 68 62 79
Grain d'Or (Le)
97221 LE CARBET
Tél. : 78 06 91
Grand'voile (La)
97200 FORT DE FRANCE
Tél. : 70 29 29
Green Garden
97233 SCHOELCHER
Tél. : 61 04 67
Grill de Belfond (Le)
97227 SAINTE ANNE
Tél. : 76 92 32
Guetto (Le)
97225 MARIGOT
Tél. : 53 64 33
Guinguette (La)
97250 SAINT PIERRE
Tél. :
Habitation Céron (L')
97250 LE PRECHEUR
Tél. : 52 94 53
Habitation Lagrange (L')
97225 MARIGOT
Tél. : 53 60 60
Hostellerie Alamanda (L')
97211 RIVIERE PILOTE
Tél. : 68 14 72
Hybiscus (L')
97229 LES TROIS ILETS
Tél. : 66 05 30
Hyppocampe (L')
97217 ANSES D'ARLET
Tél. : 68 65 80
Ifruimer (L')
97231 LE ROBERT
Tél. : 65 28 57
Il Verde
97220 LA TRINITE
Tél. : 58 22 24
Ilets de l'Impératrice (Les)
97240 LE FRANCOIS
Tél. : 65 82 30
Impératrice Village
97229 LES TROIS ILETS
Tél. : 66 08 09
Imprévu (L')
97221 LE CARBET
Tél. : 78 01 02
Jardin Créole (Le)
97211 RIVIERE PILOTE
Tél. : 62 70 11
Jardin de Jade (Le)
97233 SCHOELCHER
Tél. : 61 15 50
Jardins de Lady Créole (Les)
97232 LE LAMENTIN
Tél. : 50 77 50
Joséphine (Le)
97200 FORT DE FRANCE
Tél. : 63 06 82
Jument Verte (La)
97200 FORT DE FRANCE
Tél. : 64 76 41
Kaï Amande
97228 SAINTE LUCE
Tél. : 62 52 67
Kaoma
97290 LE MARIN
Tél. : 74 64 72
King Créole
97200 FORT DE FRANCE
Tél. : 70 19 17
Kreyole (La)
97240 LE FRANCOIS
Tél. : 54 56 30
Koray (Le)
Restaurant local haut de gamme en bord de piscine
97223 DIAMANT
Tél. : 76 46 00
Lafayette (Le)
97200 FORT DE FRANCE
Tél. : 70 14 70
Lagon Bleu (Le)
97290 LE MARIN
Tél. : 74 80 10
Langouste (La)
97229 LES TROIS ILETS
Tél. : 66 04 99
Langouste d'Or (La)
97227 SAINTE ANNE
Tél. : 76 96 27
Las Tapas de Sevilla
97200 FORT DE FRANCE
Tél. : 63 71 23
Last Resort
97290 LE MARIN
Tél. : 74 83 88
Lauréat (Le)
97200 FORT DE FRANCE
Tél. : 70 63 29
Louis d'Or (Le)
97216 AJOUPA BOUILLON
Tél. : 53 31 67/53 32 85
Madras (Le)
97220 LA TRINITE
Tél. : 58 33 95
Mango Tango (Le)
97200 FORT DE FRANCE
Tél. : 70 32 49
Maniba (Le)
97222 CASE PILOTE
Tél. : 78 73 89
Mally Edjam
97218 BASSE POINTE
Tél. : 78 51 18
Mamma (La)
97232 LE LAMENTIN
Tél. : 50 98 43
Mandarine (La)
97220 LA TRINITE
Tél. : 58 00 13
Mangé Kréole
97233 SCHOELCHER
Tél. : 61 46 57
Manoir de Primevert
97224 DUCOS
Tél. : 56 44 61
Mareyeur (Le)
97200 FORT DE FRANCE
Tél. : 61 74 70
Marie-Sainte (Le)
97200 FORT DE FRANCE
Tél. : 70 00 30
Marine Hôtel
97223 DIAMANT
Tél. : 76 46 00
Marmite Créole (La)
97270 SAINT ESPRIT
Tél. : 56 63 09
Marouba Club (Le)
97221 LE CARBET
Tél. : 78 00 21
Mékong (Le)
97200 FORT DE FRANCE
Tél. : 64 68 67
Mélodie (Le)
97250 LE PRECHEUR
Tél. : 52 90 31
Mérou (Le)
97211 RIVIERE PILOTE
Tél. : 62 62 45
Mini Golf
97220 LA TRINITE
Tél. : 58 02 90
Miramar (Le)
97231 LE ROBERT
Tél. : 65 39 66
Mouillage (Le)
97250 SAINT PIERRE
Tél. : 78 15 09
Mouina (La)
97200 FORT DE FRANCE
Tél. : 79 34 57
Muraille (La)
97200 FORT DE FRANCE
Tél. : 63 47 59
Murat (Le)
97231 LE ROBERT
Tél. : 65 13 31
New Pékin
97200 FORT DE FRANCE
Tél. : 73 00 12
New Shangaï
97228 SAINTE LUCE
Tél. : 62 46 81
Oasis (L')
97220 LA TRINITE
Tél. : 58 21 58
O Ra La Lanme
97221 LE CARBET
Tél. : 78 08 48
Ostéria (L')
97200 FORT DE FRANCE
Tél. : 63 45 65
Oursin Bleu (L')
Aéroport
97232 LAMENTIN
Tél. : 42 18 55
Outre Mer (L')
97227 SAINTE ANNE
Tél. : 76 91 51
Paillotte (La)
97221 LE CARBET
Tél. : 78 03 79
Paillotte Bleue (La)
97223 DIAMANT
Tél. : 76 21 91
Pain de Sucre (Le)
97200 FORT DE FRANCE
Tél. : 75 29 54
Panoramic (Le)
97260 MORNE ROUGE
Tél. : 52 33 86
Papagayo
97200 FORT DE FRANCE
Tél. : 72 62 62
Parabole (La)
97232 LE LAMENTIN
Tél. : 50 08 81
Parilla Grill
97200 FORT DE FRANCE
Tél. : 73 82 90
Pâtes Fraiches (Les)
97200 FORT DE FRANCE
Tél. : 63 21 34
Pause Café
97232 LE LAMENTIN
Tél. : 50 75 15
Pavillon du Lac
97211 RIVIERE PILOTE
Tél. : 68 08 07
Petit Carbet (Le)
97221 LE CARBET
Tél. : 78 07 80
Petit Palais (Le)
97218 BASSE POINTE
Tél. : 78 52 20
Petit Tonneau (Le)
rue Frantz Fanon
97200 FORT DE FRANCE
Tél. : 61 19 17
Petite Auberge (La)
97228 SAINTE LUCE
Tél. : 62 59 70
Petite Louisiane (La)
97229 LES TROIS ILETS
Tél. : 66 05 36
Peuplier (Le)
97227 SAINTE ANNE
Tél. : 76 92 87
Pignon sur Mer
97229 LES TROIS ILETS
Tél. : 68 38 37
Pizza Hut
97200 FORT DE FRANCE
Tél. : 70 28 10
Pizza Plus
97232 LE LAMENTIN
Tél. : 50 40 22
Pizzaïole (Le)
97232 LE LAMENTIN
Tél. : 50 16 37
Pizzéria (La)
97200 FORT DE FRANCE
Tél. : 63 60 97
Pizzéria du Musée
97250 SAINT PIERRE
Tél. : 78 31 13
Pizzéria Napoli
97229 LES TROIS ILETS
Tél. : 66 03 79
Plantation (La)
97232 LE LAMENTIN
Tél. : 50 16 08
Plantation Leyritz
97218 BASSE POINTE
Tél. : 78 53 92
Planteur (Le)
97200 FORT DE FRANCE
Tél. : 63 17 45
Poï et Virginie
97227 SAINTE ANNE
Tél. : 76 72 22
Poids du Roy (Le)
97221 LE CARBET
Tél. : 78 18 07
Point de Vue (Le)
97290 LE MARIN
Tél. : 74 74 40
Pointe Nord
97218 MACOUBA
Tél. : 78 56 56
Poisson Rouge (Le)
97223 DIAMANT
Tél. : 76 43 74
Pomme Cannelle
97233 SCHOELCHER
Tél. : 61 28 18
Privilège (Le)
97200 FORT DE FRANCE
Tél. : 60 27 32
Quai Sud
97217 ANSES D'ARLET
Tél. : 68 66 90
Quénette (La)
97223 DIAMANT
Tél. : 76 41 47
Ramsis (Le)
97200 FORT DE FRANCE
Tél. : 73 79 50
Rayon Vert (Le)
97221 LE CARBET
Tél. : 78 08 08
Refuge de l'Aileron (Le)
97260 MORNE ROUGE
Tél. : 52 38 08
Régal de Monfort (Le)
97211 RIVIERE PILOTE
Tél. : 56 91 92
Relais Caraïbes
97223 DIAMANT
Tél. : 76 44 65
Relais des Iles (Le)
97214 LE LORRAIN
Tél. : 53 43 85
Relais Prechotain (Le)
97250 LE PRECHEUR
Tél. : 52 92 98
Relais Vert (Le)
97218 MACOUBA
Tél. : 78 56 56
Résidence Beau Soleil
97227 SAINTE ANNE
Tél. : 76 93 34
Restaurant Frédéric
97227 SAINTE ANNE
Tél. : 76 95 84
Riviéra (La)
97240 LE FRANCOIS
Tél. : 54 68 54
Rocher (Le)
97223 DIAMANT
Tél. : 76 42 77
Roy Christophe (Le)
97211 RIVIERE PILOTE
Tél. : 62 76 17 / 66 79 90
Royal Belleville
97250 SAINT PIERRE
Tél. : 78 10 69
Sabayon (Le)
97233 SCHOELCHER
Tél. : 61 22 36
Sable d'Or
97217 ANSES D'ARLET
Tél. : 68 62 97
Salambo (Le)
97200 FORT DE FRANCE
Tél. : 70 47 78
Saveur Cannelle
97227 SAINTE ANNE
Tél. : 76 95 47
Second Souffle (Le)
97200 FORT DE FRANCE
Tél. : 63 44 11
Sikiri Auberge (La)
97214 LE LORRAIN
Tél. : 53 81 00
Sous les Cocotiers
97280 LE VAUCLIN
Tél. : 74 35 62
St-James (Le)
97222 SAINTE ANNE
Tél. : 69 07 33
Stop Extase
97290 LE MARIN
Tél. : 74 98 48
Suez (Le)
97231 LE ROBERT
Tél. : 65 43 40
Table Créole (La)
97222 SAINTE MARIE
Tél. : 69 25 65
Tamarin Plage
97217 ANSES D'ARLET
Tamariniers (Les)
97227 SAINTE ANNE
Tél. : 76 75 62
Tanière (La)
97227 SAINTE ANNE
Tél. : 76 86 38
Tante Arlette
97218 GRAND RIVIERE
Tél. : 55 75 75
Tea Garden
97200 FORT DE FRANCE
Tél. : 73 09 50
Team Boat (Le)
97220 LA TRINITE
Tél. : 58 29 46
Téquila
97200 FORT DE FRANCE
Tél. : 63 79 81
Téranga (Le)
97200 FORT DE FRANCE
Tél. : 60 96 14
Terrasse (La)
97228 SAINTE LUCE
Tél. : 62 50 09
Tibo (Le)
97232 LE LAMENTIN
Tél. : 51 64 70
Titiri (Le)
97229 LES TROIS ILETS
Tél. : 66 04 04
Ti-Calebasse
97229 LES TROIS ILETS
Tél. : 68 38 77
Ti-Punch
97229 LES TROIS ILETS
Tél. : 68 30 38
Ti-Sable
97217 ANSES D'ARLET
Tél. : 68 62 44 - Fax : 68 70 29
Torgiléo (Le)
97219 BELLEFONTAINE
Tél. : 55 02 92
Totem (Le)
97200 FORT DE FRANCE
Tél. : 63 34 87
Touloulou (Le)
97227 SAINTE ANNE
Tél. : 76 73 27
Trésors de Chine
97200 FORT DE FRANCE
Tél. : 70 66 25
Tropicana (Le)
97240 LE FRANCOIS
Tél. : 88 56 87
Le Trou Crabe (Le)
97221 LE CARBET
Tél. : 78 04 34
Tutti Frutti
97200 FORT DE FRANCE
Tél. : 71 54 64
Un Coin Tranquille
97223 DIAMANT
Tél. : 76 41 12
Vague du Sud (La)
97228 SAINTE LUCE
Tél. : 62 59 46
Vague St Pierre (La)
97250 SAINT PIERRE
Tél. : 78 14 34
Vare (Le)
97222 CASE PILOTE
Tél. : 78 80 56
Vergere (Le)
97232 LE LAMENTIN
Tél. : 51 43 02
Vézuve (Le)
97200 FORT DE FRANCE
Tél. : 60 92 48
Vi Bo Kay (La)
Carte locale et internationale
97223 DIAMANT
Tél. : 76 46 00
Victor Hugo (Le)
97200 FORT DE FRANCE
Tél. : 63 61 08
Vieille Chaumière (La)
97200 FORT DE FRANCE
Tél. : 63 70 60
Vietnam (Le)
97200 FORT DE FRANCE
Tél. : 64 36 98
Vieux Galion (Le)
97220 LA TRINITE
Tél. : 58 20 58
Vieux Milan (Le)
97200 FORT DE FRANCE
Tél. : 60 35 31
Vieux Moulin (Le)
97214 LE LORRAIN
Tél. : 53 41 22
Villa Créole (La)
97229 LES TROIS ILETS
Tél. : 66 05 53
Xuandre (Le)
97200 FORT DE FRANCE
Tél. : 61 54 70
Yva chez Vava
97218 GRAND RIVIERE
Tél. : 55 72 72