A new
Seychellois
table.
Bambou is an evening restaurant on Eden Island built around what our archipelago grows, fishes and ferments. One chef. One menu. Twenty seats.
“We don't cook Seychellois food. We cook our food, on our islands, with what they grow, catch and cure.”
— Chef Naya Lablache, founder
Naya Lablache
Naya cooked for a decade across Lyon, Tokyo and Cape Town before coming home to Mahé. Bambou is the restaurant she always wanted to open here — small, opinionated, and entirely her own.
Every dish on the menu starts in conversation with a local fisherman, farmer or distiller. Nothing is shipped in if it grows here. Nothing is on the menu unless she would order it herself.
12
Years cooking
20
Seats
7 courses
Tasting menu
The room.
Twenty seats, one open kitchen, no music after 21:00.
“Easily the most exciting opening on the island this year.”
“A masterclass in restraint and flavour.”
“Bambou is what fine dining should feel like in 2026.”
Book your table.
We seat in two services — 18:30 and 21:00. Tasting menu requires 24h notice.