4 Best Restaurants in Martinique

At this thatch-roof beach bar, on any given day DJs might be spinning local and international sounds. The bar puts out strong (and pricey) tropical cocktails, though the food is less expensive than at the hotel's restaurant. Just plan not to be in a hurry, especially on the weekends. It attracts a mainly young crowd, and now, predominantly, a local one as well as guests from L'Hôtel La Batelière. With free parking and tight security because of the casino, it is a safe haven for tourists and one big party place.

If you're looking for a seafront restaurant that specializes in conch and lobster, Obama’s is recommended. During lunchtime the alfresco terrace fills up mainly with French tourists supping on grilled lobster with either saltfish or black pudding or veggies, and a dessert. Aromas are drool-worthy with hints of lemon and melted butter. Main courses come with frites or rice, and some vegetables and greenery dressed with vinaigrette. There's plenty of Red Desperado (a local beer) and French rosé to wash it all down. The kitchen is across the street, as is the ice cream shop (with excellent tropical fruit flavors) and the Special Bar. Owner Patrick Henry put it together for his son who rocks it on weekends, with salsa on Friday nights. A 4-foot poster of Obama is the major work of art.

This award-winning hotel restaurant is not only good but affordable. The menu changes nightly, but many items do find their way back regularly. The most economical choice is usually the menu du jour, a modestly priced prix-fixe of three courses. Among the main courses, housemade prawn ravioli with lemongrass infused vegetable medley never disappoints. Lobster is always available—as a grilled half lobster with an assortment of sauces. Relatively small, but open-air and overlooking the dramatically lit pool, it is best for outside guests to reserve.

You may not expect a golf course to house a great restaurant, but once you're at this terraced, alfresco location, you will find yourself wowed as you look out on acres of rolling greens and the turquoise blue of the Caribbean beyond. The real accomplishment, however, is on the plates. This chef can elevate a torchon de foie gras or red snapper fillet to fine art. And the food is usually light enough to allow room for one of the rich and satisfying desserts. Theme nights, concerts, and musical entertainment are worth experiencing. Frederic Vasson, the main entertainer here, has opened L’Annex in Marin at the new port.