Fort-de-France

Fort-de-France is home to one of the island’s most remarkable buildings - the Schoelcher library. This historical building combines Mediterranean influences and modern materials (concrete and metal). Its purpose: to preserve the archives bequeathed by Victor Schoelcher - Martinique’s elected representative who strove to abolish slavery and to allow former slaves to educate themselves.

Perched high above the town, the Saint-Louis fort has been watching over ships docked in the bay since the 17th century. Guided tours show you every nook and cranny of it - well, almost. It is still used by the Navy. The defensive fort, very similar to the Vauban citadel, boasts incredible view points from up on the ramparts. You may come across a few iguanas up there.

Mount Pelée looks dormant, but looks can be deceiving. In 1902, the volcano erupted, wiping out Saint-Pierre’s entire population. You can cautiously walk up the paths that lead to its summit at over 1,000 m. The view over the sea and crops is stunning every step of the way. 

Fort-de-France’s huge market, known as the spice market, is the island’s most remarkable. The stalls are so colourful and filled with delicious scents - all iconic of Martinique. Discover the custard apple and dragon fruit, as well as rums flavoured with spices and fruit.

Martinique has a jam-packed calendar. Carnival, Zouk festival, Origins Caribbean Festival - it is party time all year round. In Fort-de-France, you can also attend shows at the Tropiques Atrium. This national theatre hosts dance shows, music recitals, plays and exhibitions.

In the Caribbean, travelling is all about the senses. To awaken your taste buds, try the codfish acras. These world-renowned fritters are made with codfish mixed into batter. Seasoned with herbs and spices, they are then rolled into small balls and fried. To be served with a delicious rum punch!

Boucané chicken is a delight for all barbecue-lovers. Marinated in garlic, onion, chilli and lime, the chicken thighs are grilled on a closed barbecue. They are regularly moistened with the remaining marinade. The bravest among you can try eating your chicken covered in “crazy dog” sauce - made with ultra-hot chilli.