The restaurant, Vacoa, situated on the road leading towards Grand’ Anse in the south of the island, is an essential stopover. The panoramic view over the ocean and the Piton is one of the beautiful views that exists. It can be admired whilst peacefully enjoying a good ‘cari’ and its’ ‘rougail’ accompaniment. A magnificent beach, just below, is an added plus.

One must try out the Creole specialities at Vacoa, before tasting anything else. The owner, Jacky Hoarau, who has now handed over the task of cooking to someone else, thought up the recipes himself. He learnt to cook young, whilst employed by Moulinex in metropolitan France.

Finding himself far away from his island, he put mind to matter in order to be able to enjoy dishes from Réunion Island, just like back at home and he soon started to appreciate good cooking. When the firm closed down, he decided to return to the fold and set up on his own.

The restaurant has now been open for the last twenty years! The ‘cari-zourite’ (octopus) had been around since the beginning of the adventure and Jacky was the instigator of the smoked papaya dish. “The pineapple andouillette, that tastes of zandouille although it is made with sausage meat, is still just as popular” according to the owner.

The regular customers know all of the dishes off by heart and continue to enjoy them. The menu hardly ever changes here. Yet the quality of the food combined with the breathtaking view is enough to impress anyone!

Simplicity along with a 180° view

Little effort has been made here in terms of the decoration. The large, airy dining room (there are no windows between you and the scenery) has simple wood panelling, a few flowers and fans, country style table cloths and … the view over the bay and the Piton de Grand’ Anse.

A view that keeps your eyesight busy throughout the meal! In order to have a front row seat, it is advisable to book one of the six tables nearest to the panorama. The staff are warm and attentive: “fifteen years ago we served the dishes with the chillies still in them.

However, with tourists in mind, we decided to present the spicy ‘rougail’ as a side dish”, explains Jacky. With smoked food and chicken on the menu, classic dishes can be tried out here.

If you fancy fish, ask for the ‘cari légine’. Puddings are cheap and simple and there are also delicious salads available if looking for something light. As soon as there’s a bit of a crowd and a musical band, people get dancing!

Texts and photos : Fanny Peroz.