The best French cuisine restaurants Tana – Antananarivo

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.

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.

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. 

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.