Kannel
Seychelles
Kannel brings Mediterranean and Creole cooking to the poolside at Four Seasons Resort Seychelles. Lunch is lighter, with salads and ceviche, while dinner gives more space to meat, pasta and seafood. The local Creole platter draws together island seafood and seasonal produce, offering a direct introduction to the restaurant's Seychellois influences. Other signatures include lobster tagliatelle made with handmade pasta, scallops and lasagne. Sware Kreole evenings make the regional focus more pronounced, combining traditional recipes with island music and dancing. The difference between a relaxed lunch and a fuller evening meal gives Kannel two distinct rhythms within the resort, with the pool and Petite Anse landscape providing a constant backdrop.