The Lux Collective is celebrating a remarkable achievement in culinary excellence, with LUX* Grand Baie in Mauritius and LUX* Saint Gilles on Réunion Island securing seven titles at the 2026 World Culinary Awards. The accolades recognise the resorts’ outstanding dining experiences, creative cuisine and commitment to showcasing the flavours and culinary identities of the Indian Ocean.
LUX* Grand Baie claimed five awards, while LUX* Saint Gilles took home two. Together, the properties secured five regional titles and two national honours, standing out among leading restaurants and hospitality destinations across the Indian Ocean, including the Maldives, Seychelles and Madagascar. The World Culinary Awards celebrate excellence across the global culinary and hospitality industries, with winners determined by votes from industry professionals and the public. This year’s results reinforce The Lux Collective’s reputation for delivering distinctive gastronomic experiences that combine international expertise with a strong sense of place.
Seven awards, two exceptional culinary destinations
At LUX* Grand Baie, the signature restaurant Ai KISU emerged as a major winner, taking three titles: Indian Ocean’s Best Restaurant 2026, Indian Ocean’s Best Fine Dining Experience 2026 and Mauritius’ Best Restaurant 2026.
The resort’s vibrant dining scene also earned recognition through Beach Rouge, named Indian Ocean’s Best Brunch Venue 2026, and Bisou Rooftop Bar & Restaurant, which received the title of Indian Ocean’s Best Rooftop Restaurant 2026.
On Réunion Island, Orangine at LUX* Saint Gilles secured two distinctions, winning Indian Ocean’s Best Hotel Restaurant 2026 and Réunion Island’s Best Hotel Restaurant 2026. The recognition highlights the restaurant’s refined approach to contemporary cuisine, inspired by the island’s distinctive produce and culinary heritage. Commenting on the achievement, Olivier Chavy, Chief Executive Officer of The Lux Collective, said: “Winning seven awards across two properties is a huge credit to our chefs and restaurant teams. Seeing Ai KISU named the Indian Ocean’s best restaurant is a proud moment for LUX* Grand Baie, and Orangine’s recognition at LUX* Saint Gilles shows that the same standard carries across our portfolio, from Mauritius to Réunion.”
LUX* Grand Baie: A destination for exceptional dining
Set along the turquoise lagoon on Mauritius’ north coast, LUX* Grand Baie is the Group’s flagship ultra-luxury beachfront resort. Recognised with the Forbes Travel Guide Five-Star rating for four consecutive years, the property combines contemporary architecture, sophisticated interiors and an immersive island lifestyle. Designed by renowned interior designer Kelly Hoppen MBE, with architecture by Jean-François Adam, the resort offers an elegant collection of suites, pool residences, penthouses and villas. Beyond its accommodation, guests can enjoy the three-floor LUX* ME Spa, which has earned the Forbes Travel Guide Five-Star distinction for three consecutive years, and Maison LUX*, where European café culture meets the relaxed rhythm of island life.
At the heart of the resort is a culinary offering built around three distinctive restaurants, each with its own personality and approach to dining. Leading the restaurants is Executive Chef Lorraine Sinclair, whose career has spanned nearly three decades across Europe, Asia and the Middle East. The Scottish chef brings extensive international experience, a deep understanding of Asian cuisines and a commitment to sustainability, allowing the natural flavours of quality ingredients to take centre stage.
Ai KISU: Award-winning Japanese and pan-Asian cuisine
Meaning “flame” in Japanese, Ai KISU is the resort’s signature restaurant, where contemporary Japanese and pan-Asian cuisine is brought to life through bold flavours, precision and theatrical cooking. Led by Chef de Cuisine Ram Rai, the restaurant reflects the Nepalese-born chef’s international experience across Dubai, Qatar, Oman and Mauritius. His culinary approach combines meticulous technique with a passion for Japanese and Southeast Asian flavours.
A defining feature of the experience is the open kitchen, where fish and meat are grilled over burning sugarcane straws using the traditional Warayaki straw-fire technique. The dramatic cooking method adds depth and character to the dishes, while modern Japanese artwork and views over a sunken pool create a striking dining atmosphere. Open exclusively for dinner, Ai KISU’s triple victory at the World Culinary Awards underscores its position as one of the Indian Ocean’s leading fine-dining destinations.
Beach Rouge: Mediterranean flavours by the sea
Combining the relaxed atmosphere of a beach club with the energy of a lively restaurant, Beach Rouge offers a Mediterranean-inspired dining experience from breakfast through to dinner. Its beachfront setting, vibrant ambience and distinctive red glow at sunset make it a natural gathering place throughout the day. Mornings begin with à la carte breakfast, followed by leisurely lunches featuring Mediterranean cuisine. As evening approaches, guests can enjoy apéritifs at the Beach Rouge bar, dinner beside the water and live entertainment.
The restaurant’s programme of experiences includes the weekly Island Vibes Mauritian buffet, accompanied by a traditional sega dance show, and the monthly Club Rouge brunch, where gourmet dishes, signature cocktails and live music come together in a lively poolside setting. Its recognition as the Indian Ocean’s Best Brunch Venue celebrates the restaurant’s ability to bring together exceptional food, entertainment and the easy-going spirit of island living.
Bisou: Rooftop dining with panoramic lagoon views
Perched above Grand Baie, Bisou Rooftop Bar & Restaurant offers a spectacular setting where elevated dining meets panoramic views of the lagoon. Spanning 1,190 square metres, the rooftop features a striking 22-metre infinity pool, lush greenery, poolside cabanas, submerged tables and an iconic swing suspended above the water. From relaxed afternoons to sunset apéritifs, Bisou offers an experience designed to be enjoyed throughout the day. Its à la carte lunch and dinner menus feature a refined selection of tapas, with vegetarian and vegan options also available. As the sky changes colour over the lagoon, the rooftop transforms into an inviting destination for cocktails, conversation and memorable evenings. Its World Culinary Award recognises the distinctive combination of atmosphere, setting and cuisine that makes Bisou a standout rooftop destination in the Indian Ocean.
LUX* Saint Gilles: Celebrating the culinary soul of Réunion Island
On the neighbouring island of Réunion, LUX* Saint Gilles offers a different expression of luxury, shaped by the island’s natural beauty and cultural heritage. Located directly on L’Hermitage beach on the west coast, it is the island’s only five-star beachfront hotel. Built in a colonial style, the resort features Creole villas set among tropical gardens, with direct access to a calm, coral-sheltered lagoon. Its location also makes it an ideal base for discovering Réunion’s dramatic landscapes, from hiking trails in the volcanic interior to helicopter excursions over its spectacular cirques. Between June and October, visitors may also have the opportunity to observe whales offshore. Against this backdrop, the resort’s culinary offering celebrates the island’s rich terroir, bringing local ingredients and regional flavours into focus.
Orangine: A refined expression of Réunion’s gastronomy
At Orangine, cuisine becomes a way of discovering the character and culinary heritage of Réunion Island. The award-winning restaurant draws inspiration from the island’s local produce, combining distinctive regional flavours with a contemporary approach to fine dining. Each dish is crafted to reveal a thoughtful balance between tradition and creativity, offering guests a fresh perspective on the island’s gastronomic identity. With an intimate capacity of just 40 guests, Orangine welcomes diners exclusively for dinner and by reservation, creating a setting where personalised service and attention to detail are central to the experience.
Its double win at the 2026 World Culinary Awards, recognised both regionally and nationally, celebrates the restaurant’s commitment to showcasing Réunion’s culinary richness through refined, characterful cuisine. More than a dining venue, Orangine offers an invitation to explore the island through its ingredients, flavours and traditions, while embracing the creativity and standards associated with contemporary gastronomy.
A shared commitment to culinary excellence
The seven awards earned by LUX* Grand Baie and LUX* Saint Gilles reflect the talent and dedication of their culinary teams, as well as The Lux Collective’s commitment to creating dining experiences that are distinctive, memorable and rooted in their destinations. From the theatrical Japanese and pan-Asian cooking of Ai KISU to the Mediterranean-inspired energy of Beach Rouge, the panoramic rooftop setting of Bisou and the locally inspired fine dining of Orangine, each restaurant offers a different interpretation of the Indian Ocean’s rich culinary landscape.
Together, the achievements highlight the diversity of the region’s gastronomy and the growing role of luxury resorts as destinations in their own right for exceptional food and dining experiences. For travellers seeking to discover the flavours of Mauritius and Réunion Island, these award-winning restaurants offer compelling reasons to explore beyond the beach and experience the culinary creativity that defines both destinations.
To discover LUX*’s extraordinary experiences and explore its award-winning culinary journeys, visit LUX Grand Baie in Mauritius* and LUX Saint Gilles on Réunion Island*.
