Bon Manzé 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. Order by Friday 4 pm: we deliver the day before, so all that's left is carrying the cooler.
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
- Vacuum-packing changes everything: no leaking juices, no smell, huge space savings — and the meat stays cold far longer than in trays.
- Ice blocks below and above, meat in the middle, drinks in a SEPARATE cooler (that's the one that gets opened constantly).
- Bring the meat out in two rounds: the first batch when the coals are ready, the second stays cold for the 3 pm encore.
- 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 how many you are and what you like: we build the beach basket (marinated pieces, skewers, sausages, papillote fish), all vacuum-packed, delivered to your door the day before. On Sunday morning, just load the car.
Your beach basket, delivered the day before
Order by Friday 4 pm — on Sunday everything is already in the cooler. Delivery anywhere in Mauritius, free from Rs 1,500.
Frequently asked questions
Which meats should I choose for a beach barbecue?
Pieces that go straight onto the grill with no prep: marinated wings and thighs, skewers, sausages, burgers — plus a fish en papillote for freshness. Keep thick cuts like côte de bœuf for a barbecue at home.
How do I keep meat cold at the beach?
Vacuum-packed + a cooler with ice blocks below and above, in the shade, lid closed. Separate the drinks cooler (the one opened constantly) from the meat cooler. Bring the meat out in two rounds rather than one.
Are barbecues allowed on public beaches in Mauritius?
The Sunday picnic-barbecue is a living tradition on many beaches. Set up in the designated picnic areas where they exist, follow the beach signage, put the coals out completely and take your rubbish with you.
How much meat per person?
350–450 g per adult for a barbecue that lasts, half that per child. The detail by cut is in our meat-per-person guide.
Do you deliver on Saturday for a Sunday barbecue?
Yes — order by Friday 4 pm and receive your basket the day before, depending on delivery rounds. Everything arrives vacuum-packed, ready to move from fridge to cooler.