The best restaurants Central African Republic

The of oriental music, this restaurant-pizzeria-caterer half in the open and overlooking the noisy avenue de France is probably not the greenest or the cleanest. But its atmosphere is friendly and unpretentious. And yet everyone is fast at ease! On the menu, lawyers, salads and omelettes of all kinds. Above all, above all, the captain, this fish to the delicate and sought-after flesh that people the waters of the Oubangui. Fish can be smoked (not to be missed), breaded, sauce or grilled. On the other hand, the portions are somewhat congruent, which is regrettable for a relatively high card price. Other inescapable: produced frogs'legs or its beef sauté with onions and spices.

One of the most quiet and intimate places for dinner among friends, in the middle of a large garden located in the city. A few small straw huts are scattered between the mango trees and the tables are lit by the candle. The varied map is predominantly central, with many fish and especially the captain (the capitaine to the captain are delicious), or meat (beef and game). This restaurant also serves to taste the white and tender flesh of the kingdom. Plantains bananas are very well cooked. But as in many small restaurants in Bangui, the wait can be very long, and the map very narrow if you arrive on an impromptu one evening. It is best to choose a weekend from the weekend to enjoy the charm of the place and its kitchen. The ideal thing is to book.

At the bottom of a quiet alley is a large colonial house with simple lines. Open to the four winds, Escale is a good banguissoise table, allowing to attract both the Central Africans and expatriates. This place is very pleasant for a meal with family or friends. On the garden side, a large boats offers privacy, calm and freshness. On the courtyard, the terrace overlooking the parking lot is tarnished, but it's here to sit down to enjoy the orchestra that comes there on Saturday evening. Original, home specialities range from the civet of antelope to the white flesh of the python or crocodile, not forgetting the best parts of beef, in sauce or grilled. But they are typically African, such as the maboké (master cooked in a banana leaf, to order imperative), or European like steak-fries, all dishes are based on products from the local market, accompanied by plantains bananas, rice, French fries… In other words, very fresh and very organic products. The map follows the seasons: for example, it would be a pity to miss the battered termite mushroom base.

Bright and bright colours on the storefront of this brand new snack, with a narrow terrace on a noisy sidewalk. On the few tables in the closed and air-conditioned room, you can eat some Lebanese specialities, but also pizzas and hamburgers. 1 500 CFAF sandwiches, 3 000 CFAF dishes, pizza at 4 000 CFAF.

Beyond the simple restaurant, the Bangui Beach is more of a seaside getaway: the feet in the sand, the terrace on the edge of the Oubangui river offers an almost limitless view of the tranquillity of the waters and the tranquillity of the surrounding nature. Around the central building that contains the bar and the kitchen, a large terrace welcomes parasols and low tables, from which the eyes embrace an exceptional panorama on Zongo and the Congolese banks.

A children's room offers swings, turnstiles, bascule… It seems to be a Mediterranean holiday, African music (rumba, décalé, konami, reggae…) and American (many hip hop and become) as bonus. On the other hand, you should not be pressed to receive its grilled chicken platter, capitaine, yabanda or beef of. But these prétention dishes prove to be delicious: a culinary step that invites for charms. A particularly recommended address at sunset.

A beautifully decorated room, whose bamboo screens preserve privacy, regularly receives the personalities of Bangassou. The cordial owner David Komayan welcomes his Customers. The dishes are delicious and very cheap, cooked by Madame Komayan and served by her children.

Just next to the market, 100 m from the bus station. Very good fresh fruit juice from CFAF 300.

Uncle Sébé always has hot coffee, accompanied by some doughnuts, or beer not really cool. For meals, the cassava ball and goundja, accompanied by meat or fish, is the single dish, but always available.

Attended by the Banguissois in the weekend to eat a local kitchen in a large area filled with paillottes, to the sound of an orchestra.

This small beverage flow allows you to refresh with a beer at 1 000 CFAF or a Mocaf juice at 500 CFAF. But, above all, we must accompany these fish drinks by the neighbour. Meals from 300 to 1 000 CFAF depending on the desired quantity.

If the provisions are available, Mireille can prepare you all kinds of dishes.

In the shadow of canis, bamboo armchairs and sofas are fighting the narrow space of this cafeteria. The white and clean walls clearly stand out on this almost empty red land square. Spicy coffee, very sweet tea, onions with onions, avocado or cucumber salads, hard eggs and small biscuits: ideal for a copious breakfast, or for a small snack. Salade or omelet at 500 CFAF, coffee or tea at 50 CFAF.

Once recommended, the restaurant has slightly deteriorated. There are regular dishes, but there seems to be no other possibility of catering in Carnot.

Large, ventilated paillottes allow you to organize buffets or large dinners. But an impromptu arrival may prove disastrous because the fridge is not regularly filled: We then start a long wait to eat the only dish proposed, because there is no map. Fortunately, the cook has talent and his plates are copious. But often there are no dessert or coffee. To be served faster and enjoy more choices, book at least the day before.

This former Italian restaurant in bankruptcy was recaptured in September by Jacques, the owner of the Escale: This suggests the creation of a good banguissoise table.

A convivial maquis, frequented by the Central African people, where you can taste attieke and foutou, around chickens or braised fish. The kitchen is of very good quality and cheap.

A 25-minute drive from Bangui, fish farming is difficult to reach and a 4 x 4 vehicle is required to go there. But, at the end of a cabossée road, the pisciculture pools of the round hills form an idyllic setting. Pierre, very cordial and warm, welcomes visitors for whom his wife prepares an abundant local kitchen buffet: chicken, fresh fish from ponds (étérotus or tilapia), large dishes of garden vegetables, rice, cassava and plantains bananas. Provide fresh water, coffee and dessert, which are not available on site. In the shadow of the mango trees or a charming circular paillotte, the nicely decorated tables overlook the squares of water, and silence is disturbed only by the singing of birds. We can spend the day with pleasure: walk to the waterfall before meals, visits to farm animals and discovery of fish farming in the afternoon, to finish with some fishing in the basins. The arms loaded with vegetables and fish are returned to Bangui, for a small amount (2 000 FCFA per kg of fish, one can also order Pierre who descends in town several times a week). 

Frequented by wealthy Central Africans and expatriates, this good restaurant is easily recognisable on its terrace framed by colonnades. The rooms were very clean and clean, the rooms were clean and clean. The night atmosphere is guaranteed.

On the menu, many central African specialities at affordable prices. The Matignon is also known for meat: Palm oil chicken, from the snake to peanut sauce, from the roasted green pigeon or from the sesame horn… Some Antillean recipes allow the menu to vary.

At the heart of the «5 kilos» market, the «Beau Séjour» restaurant restaurant offers a relaxing stopover. Typical, with its spartan chairs, its TV on permanently and its customers who walk around the plastic tablecloths. On the menu of this Muslim restaurant, the liver, guts, spaghetti, captain's skewers, Senegalese rice… Yaourts are very good. Fresh drinks or spicy coffee are welcome when the market turns.