The beach barbecue, Sunday the Mauritian way

Sunday morning in Mauritius starts early: the tent pitched under the filao trees, the cooler wedged in the shade, the coals starting while the kids are already in the water. The beach barbecue isn't an outing here, it's an institution — from Flic en Flac to Belle Mare, whole families spend the day at it.

The short answer: for a great beach barbecue, choose meats that travel well (skewers, marinated wings and thighs, sausages, burgers), keep everything vacuum-packed in a cooler with ice blocks, light the coals around 11 am to eat at 1 pm, and allow 350–450 g per adult. Products are delivered fresh. Availability and the delivery window are confirmed on WhatsApp according to arrivals and orders; no fixed cutoff or next-day delivery is guaranteed.

Meats that travel well

At the beach there's no worktop and no fridge: everything must arrive ready to go straight onto the grill.

• Marinated first: wings, thighs and fillets already marinated (BBQ, lemon & herb, peri-peri) — zero prep on site, maximum flavour.
• Skewers: portions manage themselves, cooking is fast, kids love them.
• Sausages and burgers: the crowd-pleasers that keep everyone happy while the bigger pieces cook.
• Fish en papillote: a whole fish in foil with garlic, thyme and lemon, set on the gentle side of the coals — the lagoon-fresh option.
• Save for home: thick cuts needing precise cooking (côte de bœuf, tomahawk) prefer controlled coals and a proper carving board — at the beach they go to waste.

The perfect cooler

1. Vacuum-packing changes everything: no leaking juices, no smell, huge space savings — and the meat stays cold far longer than in trays.
2. Ice blocks below and above, meat in the middle, drinks in a SEPARATE cooler (that's the one that gets opened constantly).
3. Bring the meat out in two rounds: the first batch when the coals are ready, the second stays cold for the 3 pm encore.
4. Cooler in the shade, lid closed, ideally dug a few centimetres into the cool sand under the tent.

The Sunday timing

• Early morning: the spot — the good shaded corners go fast on Sundays.
• 11 am: light up. Proper coals need 30–45 minutes — nothing goes over flames.
• 12–1 pm: skewers and marinated pieces first, sausages rolling, papillotes on the edge.
• 3 pm: the second round for those who "could eat a little something again".
• Before leaving: coals drowned with seawater, ashes cooled, everything back in the bags — the beach is left as it was found.

Every beach has its own zones and local rules: set up in the designated picnic areas where they exist, and follow the local signage.

We prepare, you carry the cooler

Tell us your group size, preferred dishes and beach-day date. Choose from the available products and confirm packaging, preparation, total and delivery window before approving the order.

Frequently asked questions