Kere Ecolodge Restaurant
Guinea-Bissau
Kéré Ecolodge’s restaurant centres its cooking on fish and shellfish from the Bijagós archipelago. Dishes include red snapper carpaccio, trevally tartare, barracuda gratin and grilled fish, with combé shellfish and mangrove oysters adding regional detail. Breakfast is served as a buffet with fruit, homemade cake, pancakes, bread and preserves. Lunch and dinner are served to guests together, making meals a shared part of the island stay. The kitchen can prepare alternatives for diners who prefer something other than fish. Wine and cocktails accompany the food, including the bar’s Kerepirinha, made with Guinean rum and local fruit.