Breakfasts at the hotels are buffet style, involving pastries, fruits, eggs, bread, cheeses and meats plus juices, teas and coffees. At the gîtes and mountain refuges along the route, the food is more basic. Dinner is generally rice, lentils and vegetables with a meat option, such as goat and chicken. If you like to end a long day of trekking with a well-earned beverage, rum is plentiful on the island, as is the local bottled beer known affectionately as 'Dodo'. Each day along the trek you'll have a picnic lunch, which you'll collect from the gîte each morning before setting off.
A handful of lunches and dinners on this trip are not included (at Cilaos, and on the coast at the end) to allow you to pop into local cafes and restaurants to sample the Creole cuisine on the island. Some popular food and dishes to try whilst in Reunion are cari (Reunion's national dish, a type of curry made with meat, fish, or vegetables); palm heart salad (aka 'millionaire salad', made from the tender shoot of the coconut palm); rougaille sausage (a delicious sausage stew); the popular sweet potatoes cakes; chouchou (a native pumpkin variety); tomato rougail (typical Creole sauce) and chayote (vegetable often braised and served in a gratin).
Vegetarians, vegans and other dietary requirements and allergies can be catered for – please just request this on your passenger info form.