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Krills

by Norali

Krills........ Not only for whales.!Krills are small beasts found in the sea, they look like tiny shrimps. Krills are sold dried. Fried white krills are my favourite. Malagasy use to add red krills (pic1) to some dishes to add an extra taste to them. In the light leave stock, in the so-called "vary amin'anana"... We also have a specific dish of red krills & potato stock (pic2). It is made of zebu meat dices, potato quarters, red krills & water (it is a stock dish).White krills (pic3) are esp. used fried. Then, fried white krills are eaten with soft rice. Hmmm... the smell of white krills being fried in a pan is sometimes like that of eggrolls. I use to have krills home, now, in which restaurant to find red krills stock & fried white krills, I cannot tell. :-( I'll ell as soon as I could find a (good) one.

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In most major restaurants: Grillades & other grilled protein sources

by Norali

"Grillades" usually refer to grilled zébu meat. In major restaurants, you'll find easily grillades as zébu steak or brochettes (zebu meat + veggies kebabs: tomato chunks, onions slices, green & red peppers) or pavé or côte à l'os or entrecôte grillée...You could order a grilled chicken as well. Be sure to order "Akoho gasy", the tastiest chicken: the one bred in open air, eating corns & rice. It is our traditional chicken, NOT to mix up with the fatty farm-bred "poulet de chair" that has been lately introduced here. This poulet de chair, is just the chicken meat you buy in the Western world supermarkets: fatty, dull, hormones & preservatives-soaked, without any taste but lots of meat (Bio & Natural food aside).Then, grilled fish & seafood (gambas, prawns, gigantic shrimps, lobsters, calamars), check picture 1 + 2.How to give them this special taste ? they are traditionally...

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Everywhere, even in major restaurants: Finger licking Malagasy style crabs

by Norali

This is one of Malagasy style dishes I used to miss living in Belgium. The ricefields crabs are usually picked up when summer ends, when water withdraws (april-may) & I, unfortunately, used to have most of my holidays home later in winter (July-Sep). In Malaza, the village where I live, we use to have the crabs fresh (photo 3) as crab pickers use to fetch them in the ricefields plains down my house. Then, it is a whole job to clean the crabs, get rid off many things as you would do while cleaning mussels (grass, mud..). Then, let them stay in the water to "let them rinse". Then, let them dive into boiling water (errr.... to kill them otherwise they would ramp everywhere in the basin & also it's better to kill them all at once & not let them slowly agonize in the freezer while deep-freezing them). Then only, one can let them "chill" and deep freeze or cook them right away.Crabs use to be...

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Seafood! Of course, seafood!

by Norali

Mada being an island, aeafood is almost a "must-try" food over here.Mada is acquiring a good reputation for its marine wealth. The world starts to know about what locals have known for ages. Many companies have been in aqua-farming & processing for a long time. Still, unprocessed seafood ( & river food!) is sold everywhere (considering deepfreezing is not a processing). Now, if you go to the coast, you'd be likely to be treated "fresh from the sea" fish, crabs, lobster, prawns.In restaurants, your fish, seafood, river fish, crayfish can be grilled, fried, cooked in curry-style, with tomato sauce, with coconut milk, à la Malagasy (fish & crayfish can be cooked with pork meat & garlic; or fish with thin pork speck (?) then tomato & green onion).Lobster & prawns can be prepared, boiled (not that much though, perfect prawns & shrimps are crunchy) in a court-bouillon (a vegetable & pepper...

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Every Resto gasy, Malagasy restaurant: Local pick-me-up: chicken bouillon with ginger

by Norali

It is not about a specific restaurant. It 's about a specific dish, ron'akoho... After long journeys, days of hard work, disease, try the local pick-me-up dish: Chicken bouillon (stock) with ginger.I see you grimacing, thinking of fat chicken meat you have in Europe... No, no, forget about that! .. Meat in general has a great taste as it is not as fat as European meat. In Madagascar, livestock, cattle, fowls live in open air and use to eat grass, corn, "organic" food. This chicken bouillon is a real delight! Although, the trend in intensive farming is big.In Madagascar, Tana area esp., renowned restaurants don't serve it anymore. It's a pity! You have to go "Resto gasy" to taste it, or have it served by locals at their places. Resto gasy are restaurants of, often, low category. Clean but not exceptional that would serve everyday dishes. The one I know is Fanantenana, on Route circulaire...

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Mirador Restaurant at Ft. Dauphin: Restaurant on the Indian Ocean

by no1birdlady

In Ft. Dauphin we walked along the coast of the Indian Ocean up to the Mirador Restaurant. They have a nice lounge where you can sit before dinner and have hot coffee or tea which was welcome because it was very cold here in Sept. It was dark by 6pm. Dinner wasn't until 7:30pm. Our first course was eggplant mixed with meat and fried, served with lettuce and tomato. The main course was steamed prawns with steamed vegetables in a sauce. Today was one of the tour group's birthday so our guide had them make a cake and bring it out complete with Happy Birthday on it. Then shared the cake with the rest of the people in the restaurant including the staff. Then we had our coffee. And walked back to the hotel in the dark. I do not know the prices because it was included in the cost of the tour.

Korean BBQ: Exellent korean BBQ

by quapaw

Exellent restaurant and not to expensive. Korean style restaurant with BBQ's in the middle of the tables. You can order a viarity of dishes, mostly korean, chinese and japanese. Also sushi. I reckon this is the best restaurant in Tana! Tie pan is really really good. It is a very hot iron plate with stir fried veggies. you can choose to have it with beef, chicken, porc, seafruit or even frog. Served with rice or noodles.Obviously the BBQ is very good to. You can order a viarity of meats, fish etc. to grill your self....There is also a Sake which has snakes and Zebu dicks inside......jummy

Sakamanga: exellent Zebu steaks with green pepper saus

by quapaw

Sakamanga is a really good french quisine restaurant with a good atmosphere. It is quite expensive for Malagasy standards though. A main course costs about 3 euros. Another downside is that there are basically only Vazahas in the restaurant. Only white people. I absolutely love the goat cheese salade.The Zebu steak and the duck breast with the green pepper saus are exellent too.

Chez Papillon, Fianarantsoa: Excellent French cuisine at Chez Papillon

by Norali

Setting is a bit old- fashioned but food has maintained its reputation for decades. Chez Papillon is reported to be, alongside with Colbert, the best place for French cuisine in Madagascar. They can be of different style though. Colbert would tend to the Nouvelle Cuisine type whilst Papillon would be a terroir cuisine. Dozen ways to cook crayfish, who culd beat that ? My memory of this place was a cozy place, rather old-fashioned.. but very accessable. Not the formal and a bit cold ambience of Colbert, it was like enetering a montain chalet somewhere in France.I was there after some hours on the road so was glad to see an open fire heating a room, that, by the way, didn't need heating since it was packed with clients, noisy. Not that it was the aggressive of cars and traffic. No !, it's the noise of happy people, laughing, having fun while waiting for the meal to be served.. having a...

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Hotel Capricorne (Toliara): Delicious breakfast at Hotel Capricorne

by Norali

Nice, comfortable and clean bungalows, discreet and efficient personnel in a superb complex. Gardens full of flower. Patios lead to bungalows and pavillions. Many hidden corners to take pictures... Bending coconut trees.I discovered it at night. Ambience was mysterious as night was warm and I was tempted to stay in the garden, under patios, listening to peoples' conversations, to music from its club.Great food as well. I appreciated my breakfast: fresh juice, papaya and pineapple slices, toasted bread and Sahambavy tea... A kind of British tea as the company that produces it is reported to be Tate & Lyle.. I fell for fresh papaya and pineapple slices at breakfast...I fell for the terrace or patio where we took our breakfast...

Places to eat in Madagascar

Top 3 Hotels in Madagascar

Hotel Tamboho  Antananarivo

 32 Opinions

 Hotels in Antananarivo

La Varangue  Antananarivo

 1 Review and 29 Opinions  I spent three nights in this very pleasant hotel in Tana. The location is excellent,. right around... 

 Hotels in Antananarivo

Hotel Royal Palissandre  Antananarivo

 1 Review and 47 Opinions  Le Royal Pallisandre is a very good quality hotel in the heart of the city. The rooms and public... 

 Hotels in Antananarivo

18 Hotels in Madagascar
 
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Restaurants: Cities in Madagascar
  1. Antananarivo Restaurants
  2. Antsirabe Restaurants
  3. Ampefy Restaurants
  4. Toamasina Restaurants
  5. Toliara Restaurants
  6. Morondava Restaurants
  7. Mahajanga Restaurants
  8. Ambatolampy Restaurants
  9. Malaza Restaurants
  10. Antsiranana Restaurants
  11. Ifaty Restaurants
  12. Mahavelona Restaurants

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Popular Regions in Madagascar

Faritanin' Antananarivo Restaurants  Faritanin' i Toamasina Restaurants  Faritanin' i Toliara Restaurants  Faritanin' Antsiranana Restaurants  Faritanin' i Fianarantsoa Restaurants  Faritanin' i Mahajanga Restaurants 

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Questions and Answers

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Q:  Has anyone used Desire Travel Tours and had problems just before arriving? I'm 12 days from departure to Madagascar from Kenya... 

Odinnthor profile photo

A: I think you may be jumping to bad conclusions too quickly. I have been a tour director for several decades, and have a pretty good handle on most operators. It is... 

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