The Fish Market Stall in Victoria Every Local Chef Buys From First

Walk into the Sir Selwyn Selwyn-Clarke Market in Victoria, and the first thing you notice isn’t the noise or the colour — it’s the certainty that the fish on the ice was in the Indian Ocean just hours earlier. That direct line from boat to plate is what makes this market the first stop for local chefs across Mahé. And for most of them, the specific stall they head to is Del Place.

This article walks you through what makes that stall the go-to for Seychellois cooks, what to eat when you get there, and how to find it during the market’s current renovation.

The Market at the Heart of Victoria

Situated on Market Street in downtown Victoria, the Sir Selwyn Selwyn-Clarke Market — often called Victoria Market — has been a focal point of commerce since it first opened in 1840. Named after the former governor of Seychelles (1947–1951), the two-story metal structure was renovated in 1999 and has long been the place for fresh produce, spices, flowers, and the day’s best seafood.

As of mid-2025, the historic site began a major renovation to improve hygiene and ventilation. Vendors were temporarily relocated to the former STC Supermarket building, a short distance from the original spot. The temporary setup includes 123 stalls for spices, fruits, vegetables, and flowers, 23 stalls for souvenirs and crafts, and 4 food stalls for local Creole snacks and meals. The fish section was still being finalized as of August 2025, so it’s worth checking the latest updates before you go.

Despite the move, the market’s rhythm hasn’t changed. Locals still arrive early to stock up, and the atmosphere remains lively and practical. It’s a working market, not a curated tourist stop — which is exactly why the chefs keep coming back.

Heading into the temporary market, the stall to look for is Del Place.

Del Place: The Stall Every Chef Knows

Del Place isn’t a restaurant in the traditional sense. It’s a stall inside the market, a few feet from where the day’s catch is unloaded. The kitchen cooks what the fishing fleet lands that morning — red snapper, parrotfish, grouper — and serves it in an open-air, unfussy setting that’s as sociable as it is practical.

It’s ranked #3 in Victoria’s Top 6 lunch spots, listed under “Best for the Freshest Indian Ocean Fish” alongside Poivre & Sel and Marie Antoinette. But where those are proper dining rooms requiring reservations, Del Place is walk-in, casual, and built around the simple idea that the best seafood doesn’t need much decoration.

Local chefs from across Mahé buy their fish here because the supply chain is direct. Fishermen unload their boats at designated stalls, many as part of cooperatives that regulate catch sizes and promote sustainable practices. The result is that the kitchen receives fish within minutes of it being landed — a timeline that’s hard to beat, even for the island’s most accomplished restaurants.

What to Eat at the Market Stall

The menu at Del Place is classic Seychellois seafood, prepared with the confidence that comes from having the best raw ingredients. Grilled bourzwa (red snapper) with chilli-lime sauce is a standout, as is the octopus salad with lime juice, chili peppers, and onions. Seafood curries with coconut-based sauces are another safe bet, slow-cooked and deeply flavoured.

Lunch is the meal to plan around. Creole kitchens across Victoria cook their fullest menus midday, and Del Place is no exception. Arriving between 12 and 2 PM gives you the best selection. A casual Creole lunch here runs roughly €15-25 per person — exceptional value for the quality.

The atmosphere is sociable and straightforward. Vendors prepare dishes on-site using recipes passed down through generations. Bargaining is common but friendly, and vendors are happy to share insights on fishing techniques and seasonality. It’s the kind of place where you can eat well, learn something about the local food culture, and be back out in under an hour.

How to Find the Stall During the Renovation

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The temporary market is located at the former STC Supermarket building in Victoria, a short walk from the original site. The 4 food stalls include vendors like Del Place, serving local snacks and Creole food. Because the fish section was still being finalized through late 2025, the best approach is to head straight to the food stalls and ask around — the market community is small, and everyone knows where Del Place is set up.

Best time to visit is early morning (8–11 AM) for the freshest produce and fish, or lunch (12–2 PM) for the full Del Place menu. The market is open Monday to Saturday, typically from early morning until 4–5 PM. It’s closed Sundays and public holidays. Carry cash in Seychelles rupees — small bills make transactions smoother. Cards are accepted at some stalls, but cash is still king here.

Dress for the heat — lightweight clothing, comfortable shoes, and a water bottle make a big difference. Photography is generally allowed, but always ask permission before taking close-up shots of vendors or their stalls. A polite question goes a long way.

For those who prefer a guided approach, a Seychelles food tour can help you navigate the market and surrounding stalls without worrying about parking or timing.

Before You Go — Victoria Fish Market

Is Del Place open during the market renovation?

As of mid-2025, the market is temporarily operating from the former STC Supermarket building. The setup includes 4 food stalls, and vendors like Del Place are expected to be there. Check the latest updates from the market authority or your accommodation before heading out.

What’s the best time to eat at the market?

Lunch is the meal to plan around. Del Place cooks its fullest menu midday, so arriving between 12 and 2 PM gives you the best selection. For the freshest fish, arrive early morning (8–11 AM) to see the catch.

How much does a meal at Del Place cost?

A casual Creole lunch of grilled fish or curry at the market runs roughly €15-25 per person. Prices are reasonable, and the quality is exceptional for the cost. Carry small bills in Seychelles rupees.

Do I need a reservation?

No. Del Place operates on a walk-in basis. The harbour-terrace table fills up fast at lunch, so arriving a bit before the peak crowd is a good idea, but reservations aren’t part of the setup here.

The Fish That Keeps Chefs Coming Back

The fish on your plate at Del Place isn’t just fresh — it’s a direct line to the centuries-old fishing tradition that sustains Seychelles. That’s why the chefs come here first. For more ways to eat like a local across the islands, browse our guide to immersive food experiences in Seychelles.

References

Restaurants for Kings. “Victoria Top 6: The Freshest Indian Ocean Fish.” Restaurants for Kings, 2024. ↗

Inside Seychelles. “Sir Selwyn Selwyn-Clarke Market Temporary Relocation.” Inside Seychelles, 2025. ↗

STORY Seychelles. “Sir Selwyn Selwyn-Clarke Market.” STORY Seychelles Blog, 2024. ↗

Airial Travel. “Sir Selwyn Clarke Market, Victoria, Seychelles.” Airial Travel, 2025. ↗

If you’re planning a trip around Seychellois food, our guides to authentic Seychelles spices and traditions and slow-cooked Creole stews go deeper into the flavours that make this cuisine unique. For seafood lovers, our roundup of the best places for grilled mahi-mahi covers more island dining spots worth your time.