Cyann: A 100% plant-based menu to discover the flavours of the Seychelles
A 100% vegetarian menu tested in Mahé, Seychelles
At Cyann, plant-based cuisine is not treated as a constraint, as chef Giovanni Ottone clearly demonstrated. He crafted a 100% vegetarian tasting menu designed as a true progression, where textures, temperatures, acidity, bitterness and roundness interact seamlessly, without repetition.
A delicate opening
The amuse-bouches immediately set the tone:
- the puffed rice with vegetal charcoal brings crispness, while the mushroom and beetroot powders add earthy depth. The avocado and passion fruit emulsion softens the whole, introducing freshness and roundness from the very first bite.
The menu continues with a series of delicate, thoughtfully composed dishes:
- Warm local fruit soup, seaweed salad, fresh cucumber juice,
- Daikon radish explored through multiple textures,
- Small grapefruit tartlet, grilled watermelon.
Each dish prepares the way for the next, without ever overwhelming the palate.
The heart of the menu: mastery and culinary culture
The fermented vegetable millefeuille with tamarind is one of the most striking dishes on the menu. A true personal favourite.
A study in time, fermentation and acidity: a demanding dish, impeccably executed, that fully demonstrates the gastronomic potential of plant-based cuisine.
Beetroot, hibiscus and apple, homemade fresh cheese
A dish built around freshness, where the acidity of hibiscus lifts the natural sweetness of beetroot. Simple in appearance, yet highly precise in execution.
The cannelloni filled with goat’s cheese and cumin, glazed with a mango jus.
Once again, the interplay of flavours works remarkably well. The balance is spot on: the mango never takes over, the cumin brings lightness, and the goat’s cheese adds a welcome sense of comfort.
The oeuf parfait, paired with pak choi, mushrooms, lentil risotto, and a cress and black garlic cream, is probably the most “complete” dish on the menu: technical, clear in its construction, and deeply flavourful.
Finally, the saffron, liquorice and gold leaf risotto, an explicit tribute to Gualtiero Marchesi, places Cyann within a clear gastronomic lineage. A strong cultural nod, executed with restraint and respect.
A gentle ending, without heaviness
The pre-dessert (soda espuma, white chocolate, grapefruit) introduces a deliberate break.
Then comes the dessert: plantain banana, double caramel, coconut ice cream, and muscovado sugar sauce. A dessert exactly to my taste—indulgent yet controlled. Nothing cloying. A comfortable, reassuring conclusion.
A cuisine guided by a confident, assured hand
Behind this menu lies the signature of chef Giovanni Ottone.
His training between Italy and France is clearly felt: rigour, balance, and deep respect for the product. He also shows a genuine affection for local Seychellois ingredients and it comes through in every detail, with sincerity, precision, and emotion.
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“A moment of emotion, boldness, and respect for plant-based cuisine.
Why Cyann deserves its place on Best Veggie Tables
Because even though Cyann is not a vegetarian restaurant, the chef succeeded in creating a gastronomic, plant-based and genuinely indulgent menu. What I particularly appreciated:
A vegetarian menu conceived as a whole
A precise cuisine, with clear flavours and well-mastered techniques
A genuine respect for the ingredients and a thoughtful showcase of Seychellois flavours.
Be sure to request the vegetarian signature menu in advance — a vegan version is also available!
Best Veggie Tables' opinion
In summary: It was my personal favourite in the Seychelles. I truly loved this menu and the opportunity to discover flavours I had never experienced before.
Areas for improvement: I’m still looking…
Last visit: October 2025 (1 visit)
Where can you find this exceptional veggie & vegan-friendly restaurant?
Cyann
Constance Ephelia Mahe Seychelles
Lunch: 12:00 PM – 4:00 PM
Dinner: 7:00 PM – 10:00 PM