🇸🇨 Seychelles
Praslin travel guide
Praslin is the Seychelles' second-largest island — home to the Vallée de Mai, a UNESCO World Heritage primeval forest containing the coco de mer palm (producer of the world's largest seed), and Anse Lazio, consistently rated among the world's top 5 beaches with its extraordinary combination of granite boulders, palms, and turquoise water.
Language
Seychellois Creole, French, English (all official)
Currency
Seychellois Rupee (SCR)
Timezone
Indian/Mahe
Best time
April–May, October–November
Budget/day
$200-600/day (luxury destination)
When to visit
Jan
26 to 30°C
Feb
26 to 30°C
Mar
27 to 31°C
Apr
27 to 32°C
May
27 to 31°C
Jun
26 to 29°C
Jul
25 to 28°C
Aug
25 to 29°C
Sep
26 to 30°C
Oct
27 to 31°C
Nov
27 to 31°C
Dec
27 to 31°C
Safety
9Praslin is completely safe. The main concern is sun exposure — equatorial sun at sea level is intense. Anse Lazio currents can be strong outside the bay — stay within the flagged zone.
Women travellers
Very safe island. Seychelles is one of Africa's safest countries.
Culture & etiquette
- + Respect Vallée de Mai — no coco de mer seeds may be taken (extremely valuable, strictly regulated)
- + Learn a few Creole words — Seychellois Creole culture is warm and distinctive
- + Try to eat at a local table d'hôte (home restaurant) — the authentic Creole food experience
- - Don't take coral, shells or marine life from beaches — illegal in Seychelles
- - Don't expect cheap — Seychelles is a luxury destination with luxury prices
- - Don't miss the sunset from Anse Lazio — it faces northwest for a spectacular end to the day
Food to try
Grilled red snapper with coconut sauce
Seychellois Creole seafood — fresh red snapper or bourgeois (job fish) grilled whole and served with a fresh coconut cream sauce combined with turmeric, ginger, lemongrass and chilli; the foundation of Creole cooking is the combination of French technique with Malay spicing brought by the original indentured workers
Octopus curry (Kari zourit)
The definitive Seychellois dish — octopus slow-cooked in a Creole curry sauce with coconut milk, turmeric, garlic, cinnamon and cloves; the octopus is traditionally tenderised by bashing against rocks near the shore; served with rice or breadfruit
Ladob (banana in coconut milk)
The sweet dessert of the Seychelles — ripe plantain bananas or breadfruit cooked in coconut milk sweetened with vanilla and nutmeg; the name comes from the French ladob; simple, perfect, and representative of the coconut-based Creole sweet tradition
Fresh coco de mer jelly
The jelly of the unripe coco de mer seed — the young seed (before full maturation) contains a clear, mildly sweet jelly similar to coconut water jelly; sold at Vallée de Mai and luxury restaurants; an edible connection to the world's largest seed
Hidden gems
Details are indicative and may change. Verify visa, safety, and entry requirements before travel.