Some restaurants earn their reputation through innovation; Chez Ram earned its through consistency. Since 1978, this modest beachside shack on the eastern coast near Poste de Flacq has been doing exactly one thing — cooking the freshest possible fish over charcoal and serving it with dholl puri, pickled vegetables, and chilled Phoenix beer — and doing it better than almost anyone else on the island. The setting is as simple as the menu: plastic tables on the sand, a palm-frond roof, and a view of the lagoon that guests at luxury hotels pay significantly more for. The owners source their catch directly from fishermen who moor their pirogues (traditional Mauritian fishing boats) on the beach within sight of the restaurant, which means the menu changes daily based on what came in. Kapitaine, red snapper, barracuda, and octopus are regulars; crayfish and lobster make appearances when the fishing is good. Everything is grilled with garlic butter, lemon, and fresh thyme — no elaborate sauces, no garnishes, no theatre. The daube (octopus braised in tomatoes) is the signature dish and has been for decades. Chez Ram is where Mauritians bring their families on Sunday afternoons and where in-the-know tourists escape the resort bubble. Queues form early for the best tables; arrive before noon or after 2pm to avoid the rush. Cash only.