Les Paletuviers Restaurant
Senegal
The restaurant at Les Palétuviers draws directly on the landscape around Toubacouta and the Sine Saloum Delta. Its kitchen combines African and international influences while sourcing fresh ingredients from local farmers, fishermen and fruit growers. Wild oysters, other shellfish and delta fish are central to the menu. Hibiscus flowers, moringa leaves and baobab fruit and powder bring regional plants into the cooking, while mangoes and papayas add another connection to the surrounding plantations. Rather than relying on a fixed international hotel menu, the restaurant gives these local ingredients room to shape its dishes and drinks.