Restaurants cuisine d'Afrique Abidjan

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.