The quality of the cuisine is crucial and a major concern to us. We have a team of 4 cook under the leadership of Chef Soualy who go out of their way to satisfy you. Our guest usually come in long stays and want the quality of the meals offered to be up to the kite spot. We offer a simple cuisine based on fresh quality products.
Gray trevalli tartar from Sakalava Bay, zebu fillet with onion jam, lacquered suckling pig, wood-fired pizza, Pastis flamed camerons, avocado salad with Sakalava mangrove crab meat. ...
Our refrigerators and freezers allow us to respect the cold chain and offer our guest a fresh, organic and always full of flavors food.
We only sell half board and full board stays and only sell meals to lodge guests.