The Republic of Seychelles is an island state in the Indian Ocean. Topographically, the state belongs to Africa.
The Seychelles’ climate is dominated by the monsoon season: from December to March, the Northwest monsoon dominates, followed by a calm transition period in April. From May to September the rainy but stormy season of the south-east monsoon follows, in October-November another calm transition phase follows. Severe storms are rare.
Tourism employs about 30 percent of the working population, which generates 70 percent of the national income. In recent years, private investors have invested heavily in the construction and expansion of hotels, primarily in the five-star segment.
There’s left-hand traffic. There was and still is no rail traffic in Seychelles. Seychelles is the first country in the world to include natural conservation in its constitution. With 58.61% of its land area, the island state has by far the largest percentage of protected areas worldwide.

Culture and Society

The population of the Seychelles – the Seychellois – consists mainly of descendants of settlers who immigrated from various French colonial areas and their African labour slaves. This group still accounts for over 90 percent of today’s population.
There is also a minority of purely European descent, as well as small Chinese and Indian minorities.
82.3 % of the population is Catholic (Bistum Port Victoria), about 7.7 % are Protestants or Anglicans.

Two places have been declared World Heritage Sites by UNESCO. The environmental protection programme covers 20 protected areas and identifies a further 370 sites whose nature requires special protection.


As the common language of this strongly mixed population, a special variant of the Creole languages developed here, which is called Seychelles Creole or Seselwa and is based on French. According to Article 4 of the Constitution, Seychelles creole, English and French are official languages.


Mainly from freshly caught fish, rice and vegetables. The local cuisine reflects the culture of a seafaring nation.
Usually a base of rice or noodles, with vegetables, coleslaw or chutney and a dash of sauce with meat or fish.
As in most restaurants, bones and bones are not removed. Chicken e. g. is chopped with strong blows including bones creole-rustic and then it goes off into the pot.