The best French cuisine restaurants Madagascar

This well known restaurant in Tana is appreciated by connoisseurs who crowd around the bar, in the mezzanine or in the main room. Philippe and his team welcome with sympathy the amateurs of good food. An interesting wine cellar accompanies a well-made cuisine which smells good French soil: frogs' legs terrine with gratin, pork loin with chanterelles, pig's trotters with red beans, rabbit with cider and bacon, game (teal, wild boar stew, quails...). It is better to reserve the evening.

Julie Peyrel runs this little eatery, which we'd happily adopt as a "canteen" if we lived there! A late breakfast, a detox juice, a few tapas at aperitif time... That's what Nosy Tagada is there for, with its small terrace opening onto the street and its pretty dining room. It's fast, tasty and well-presented, and you'll always find something to please your palate between the copious savoury galettes and sweet crêpes, and the local specialities revisited in the French style (camarons flambéed in pastis, fillet of grouper on chorizo cream, etc.) Yum!

The restaurant Le Boeuf is a popular meeting place for the residents, who appreciate the homemade bread, the foie gras, the confit of zebu shank, the pastis and the petanque, as well as the good and copious sandwiches, but also for the tourists. In short, a must in the city of Tuléar, some will say! In the evening, the address is popular with night owls, the Ox being part of the pilgrimage with the Dromadaires and the Zaza Club located next door. Themed evenings are regularly organized in this establishment which has proven itself over the years.

The Zandina is a very popular address for travelers as well as tourism professionals, such as tour operators. In an elegant decor (there are many paintings for sale on the wall), this pizzeria offers a la carte dishes and suggestions depending on the arrival. Very good romazava of chicken and zebu with four breeds. Naina, the owner, trained as a chef in Italy: you can therefore rely on the pizzas and fresh pasta if you are homesick for Europe! The whole place leaves a good memory.

Under a large straw hut, next to La Capannina. The prices remain low for copious and well executed dishes, especially the delicious seafood: try the paella or the seafood gratin. But the main attraction is the grilled lobster and prawns, which are served around large tables. The menu also proposes pizzas and Malagasy specialities. Only drawback: the service is sometimes long. A few aperitifs in perspective and the trick is played!

The Savanna Café is a popular hotel-restaurant, located not far from the Antananarivo airport, with a New York brasserie atmosphere and a terrace at the back. The hotel has a nice view from the rooms. Many residents meet at the Savanna for aperitifs. You can eat hearty sandwiches and hamburgers, including the Extra Big Burger at the top price, European specialties and a good zebu chop with gratin dauphinois. Note that the restaurant sometimes closes earlier than the advertised hours when it is quiet.

Good ndaxté at riquiqui prices. Taste pickled grills for example. 

For a drink with friends, a moment of relaxation between nap and swimming, a lunch to the sound of the waves, this family restaurant, installed on the beach of Ankoba since 2006, remains a must in Fort Dauphin. Unpretentious cuisine, but constant and copious. The place is very nice. On the menu (depending on arrivals): sea bream fillet sautéed in butter, green pepper shrimps, grilled zebu fillet, stuffed crab, sambosas, natural fruit juices, chocolate cake. On Friday evenings, the place turns into a night bar and the atmosphere is also worth a visit.

This little restaurant doesn't look like much, and yet... Very popular because of its low prices, La Cantine offers original and well-prepared dishes: smoked fish spiral with foie gras mousse, kidney pie with garlic, red wine and mustard sauce, Chinese seafood stew, zebu steak snacked with squid and homemade mashed potatoes, romazava, lamb carry with large peas... As an appetizer, why not opt for the basket of the sea? The beer is not expensive either. A recommended address !

Rodrigue offers a solid French cuisine in his small room in a few tables: charcuteries plate, snails, endives in Auvergne, beef coast, black boudin, homemade cassoulet, conflict and duck magret… The whole is road. 

Malagasy and Spanish specialities (paella, crabe crab, almejas, croquetas, tapas, chipirone - squid - in ink…). At Simone and Victor, it's no claim. Enjoy dinner at midday or enjoy a drink in the evening.

Oysters from Fort-Dauphin, lobsters, shrimps, mussels, fish... With three arrivals per week (only by plane), this oyster restaurant-bar, like a Parisian brasserie, guarantees the impeccable freshness of its products. Bastien Warnier, the manager, takes care of the supply himself. The oysters, in particular, come from his own production site in Fort-Dauphin. The wine list is not bad either. A must for oyster lovers. For the others, the duck breasts and confits are also on the menu.

In a warm and intimate setting of an old house with exposed bricks, brought up to date, you will have the pleasure of discovering a neo-bistro cuisine, where chocolate is in the spotlight. Homemade foie gras terrine with cocoa truffle and ginger, pan-fried duck breast with chocolate sauce... Cocoa is boldly integrated into home-made dishes. The surprise is there, enough to amaze your taste buds with explosive flavors in the mouth. A culinary escapade out of the ordinary. Since 2019, the chef is an ambassador of Chocolaterie Robert.

Pourquoi Pas" is a small restaurant in Tana with only a few tables, where regulars, both Malagasy and vazaha residents, meet to enjoy this beautiful French cuisine with Malagasy flavors. You can taste for example duck legs confit, wild boar stew, pan-fried zebu liver, morel mushroom steaks, smoked shark carpaccio or zebu tongue with spicy sauce... In short, the " Pourquoi Pas ! " is a real Lyon Bouchon that will delight the fine palates.