Mauritius‘ Salt of Palmar has launched Tek Tek, an intimate 10-seat venue which pays tribute to the island’s rich culinary heritage.

The restaurant is named after the humble shellfish found on the island’s shores, locally known as ‘tektek’. Generations of local women have harvested these clams, traditionally using spoons to gently scoop the sand before preparing them into a well-loved Mauritian soup.

Tek Tek pays homage to this local delicacy, not only in name but in spirit, embodying a cuisine rooted in tradition, seasonality and the coastal ecosystems of Mauritius.

Under the guidance of Executive Chef Shiva Moonien, forgotten local recipes have been revived and transformed into refined, modern creations. From volcanic soil to coral reefs, each ingredient is sustainably sourced, resulting in an evolving menu based on the freshest ingredients of the season.

Standout dishes include the namesake Tek Tek Soup, slow-cooked blue barred fish with curry butter sauce, and crispy shrimp tacos with cashew tofu cream and passionfruit pearl.

With interiors conceived by JFA Architects, the restaurant offers diners a front-row seat to the culinary process – as 90% of food preparation unfolds in an open show kitchen, where guests can engage with chefs and explore the origins and techniques behind each dish.

Once a month, the experience extends beyond the restaurant with an eight-course menu throughout the property, beginning with a herb-infused aperitif in the Secret Garden and concluding with dessert under the stars at the Rooftop bar. Locally handcrafted ceramics and wine pairings complement each individual dish with a handwritten message from the chef setting the tone.

“The inspiration for Tek Tek comes from the deep connection between coastal regions and their people, places and produce, as well as the cherished family traditions I grew up with and the recipes of our island’s grandmothers,” says Moonien. “When I cook for our guests, it’s not just about tasting the food – it’s about experiencing the love and passion I put into every dish.”

“At Salt of Palmar, we believe that dining should be more than just a meal – it should be an experience that connects people to the flavours and traditions of Mauritius,” explains General Manager, Raj Reedoy. “With Tek Tek, we are taking this concept even further, offering an intimate space where guests can engage directly with our chefs and immerse themselves in a culinary journey that provides a gateway into Mauritian culture.”