Restaurants cuisine d'Afrique Ivory Coast

The Blue Box is one of the best tables in Grand-Bassam, at a reasonable price. The chic industrial-style decor highlights the large volumes and high ceilings of the colonial building. You can choose between Ivorian flavours (kédjénous, guinea fowl gnangnan, smoked rabbit soup, sautéed snails...) and French flavours (hunter rabbit, beef bourguignon, grilled meat...) and Cameroonian (chicken DG) and Caribbean specialities (Creole stuffed crab, acras de morue, scorched pork...). Elegant cuisine, all finesse and sensitivity.

Fusion and high gastronomy are the key words of the Saakan concept (name of the village of Frank Anet, who runs the restaurant with his wife Christelle). The decor is akan africanized, with the soft sound of the balafon live. The fusion cuisine is very inspired: seafood salad, yam and grouper-mango gnocchi, yam-tuna mille-feuille, beef n'damla, mushroom stew and spicy chocolate sauce, baobab cream (it's péché !), braised oxtail and braised duck with sweet potato purée are revisited. As a bonus, delicious cocktails

A well-hidden piece of the world that deserves itself. Vast wooded enclosure bordered by water and open to the gentle lagoon winds, La Mangrove scatters chairs and tables on a sandy ground planted with coconut trees, and offers the traditional panoply of Ivorian specialties from land and sea: chicken, guinea fowl, bush meat, fish, snail, soups, braised, rice, alloco, chips, yams ... and even yassa. A place that is worth the detour if only for its setting, happy to escape the city frenzy. Disorienting and regenerating. Playground for children. Wifi.

A well-known figure of the local nightlife, Georges Zouhinde sets the tone as soon as he enters his large open-air maquis set in a beautiful flowered garden (terrace on the street side and open room in the garden at the back). For sure here one goes green, but not on the plates, because the only watchword is: bombance. If the choice is relatively small compared to other maquis (a majority of kédjénous as well as excellent braised chicken and fish), the dishes are well worked out and served fairly quickly. A very nice classic.

L'art de vivre lives up to its name: this meeting place for epicureans promises an excellent moment at the table. We like the welcome of the owners, the colorful decor and especially the plate. On the menu, salads, kedjénous, rabbit, braised chicken carp and sole... Dishes in sauce like a chicken sautéed in the Provençal style, a distinguished sea bass steak with ginger and lemon sauce, or the chef's specialty, the grouper steak with citrus fruits. Softly cooked lamb shoulder or exquisitely tender beef cheeks are also good options. Brochette party every Thursday.

The All-Abidjan frequents the "beach" of this scrubland: faroteurs, champagnards, starlets, diplomats, humanitarians, old bushmen. And the beautiful people: Macky Sall, Pelé, Stromae.... However, there is no VIP area: they are all housed in the same place, with their feet in the sand. We come here to taste "the best kebabs of Abidjan", beef, grouper, snail, fish or chicken braised with attiéké, yam or allocos fries, in generous portions. The wait may be excessive, but Ambroise may offer you the koutoukou or the bandaged wood as a digestive.

This top-of-the-range maquis opened in 1988 has become a veritable institution in the Ivorian gastronomic landscape, prized by both locals and expatriates alike. A la carte: Ivorian, African and European specialities worked with finesse and know-how, and homemade "signature" dishes such as rice with olives, garba du Val and grouper kebabs. In addition to its beautiful consistency and the homage it pays to the richness and variety of African terroirs, the Maquis du Val is distinguished by its peaceful and green setting in the heart of Cocody.

It is impossible to miss this massive architecture on the main road of Grand-Lahou, with its upstairs room and its bright green and yellow colours. This maquis, open at almost any time of the day, is one of the unmissable meeting points for Lahoussians of all ages. Local specialities such as fish or braised chicken and sauces are eaten there, and as is often the case in the maquis, one should not be in too much of a hurry and die of hunger on arrival. A nice stop to soak up the local atmosphere of the city.

The restaurant of the Iris Mont Korhogo hotel is one of the best for lunch or dinner in Korhogo. It has an air-conditioned room and a few tables outside under the corridor, below the pool where there are other tables and a pizza oven. On the menu, local specialties, two on the slate each day (leaf sauce, eggplant sauce, kedjénou) and meats or pasta. The braised chicken with ginger is particularly good, affordable and hearty. For breakfast, you can try the local millet porridge, which is both delicious and exotic.

Hotel Les Jardins d'Ivoire has a fantastic restaurant, simply the best in San Pedro and beyond, one of the finest restaurants in the Ivory Coast. Fresh seasonal produce and quality ingredients, innovative and subtle flavours, classics of Italian gastronomy and original and creative proposals with local ingredients... in short: a must. Depending on your tastes and preferences, don't hesitate to ask Stefano, the owner, for advice and guidance. The setting is idyllic by the sea.

You are at the right address to devour beautiful plates of local specialties on the lagoon side, especially fresh fish. The setting is enchanting - with a nice zouglou soundtrack in the evening - especially the pretty swimming pool of the resort surrounded by vegetation, open to the customers of the restaurant. The dishes in sauce are worked, we liked the hyper-professional service of the waiters, the dishes of the day on the slate and the original accompaniments like the sweet potato gratin, the generosity of the dishes and its outside terrace facing the swimming pool.