Caribbean Travel + St. Lucia + Restaurants + French + The Coalpot
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luna parc .vigies marina .castries
Cuisine Style:
Price Range:
$26-$50 per person
Dining Service:
lunch and dinner
Dining Hours:
12pm to2.45pm and 6:30 - 9:45pm
Credit Cards Accepted:
Dining Attire:
formal casual
best restaurent of the year
Popular Dishes:
local fresh fish with ginger or creole or coconut curry sauce
Additional Features:
water front dinnig one a private propety with cool breeze from the atlantic side, we served only local fresh fish like mahimahi kink baracuda yellow fines tuna.... and beef lambs duck pork with fresh sauce like mushroom , black peper ......

The Coalpot

St. Lucia Restaurants

Restaurant on a waterfront location at Vigie. Let the French chef and Michelle, his wife, introduce to quality dining in St. Lucia.

n 1948 a huge fire, with a rage a verger, ravage through the heart of Castries. The Alcee family found refuge in the historical Vigie carnage where one appear a time the fleet of Admiral Rodney were refitted after battle.

A young 18 year old American boy "Bob Elliot" set sail from Spain and became in 1958 the world's youngest man to sail across the Atlantic single handedly.

In the 1966 Bob and his wife built the Coal Pot Restaurant on his stepfather land. The Coal Pot has been a family business from then and has been protected by a very large canon found in the bottom of the marina and now located on the outside patio.

Gastronomic Gem, The Coal Pot Restaurants is thriving under the hand of a Frenchman whom locals call "Chef LA" (The Chef).

From the French Alps to Switzerland to England, Chef Xavier arrived in St. Lucia over 14 years ago to work as a chef in one of the leading hotels and at The Great House Restaurant who got "Best Restaurant of the Year" after one year. So no surprise when his mother-in-law decided to retire from the Coal Pot, he got the award of "Best Restaurant of the year" again with his wife.

Chef Xavier explanation for his food is "The food is not over the top, it is simple, tasty, well presented with mainly local and some French flavours"

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