Restaurant

Our chefs have solid and long experience and they know better than anyone how to let the taste of the food speak. With their personal touch, they make great use of the exceptional ingredients and spices, typical of Madagascar (Wild pepper endemic to Madagascar, pink peppercorns, cinnamon, turmeric, Ginger, cloves, Kaffir lime, …). Not to mention the vanilla and chocolate, ranked among the best in the world, the chocolate fondant, fondant heart the Kaffir lime and salt is not to be missed.
And they had time to train with our Chef Noël, former chef of the Hotel de France. They worked together for more than 08 years. So they know each other and have always shared their recipe secrets. And they have a little extra : " creativity ". They have the hand, Training, experience, so the charisma, of the profession of chef.
Here, in Mahajanga, no pesticides, No fertilizer, not intensive livestock, everything grows naturally, fruit, vegetables, poultry, ZeBu, ... and of course the treasures of the sea, Gold rose of Madagascar, shrimp, camarones, lobsters, Sea cicadas, mangrove crabs, fish (Grouper, Snapper, Yellowfin (yellow tuna), Swordfish, swordfish-sailing, Captain, tsui-tsui, …), squid, …
Since April 2014, we launched our Lebanese map.
Our chefs were trained by Oriental in Ivandry Antananarivo AND we make our own pita bread… to discover with a good Lebanese mezze (mixture of different dishes).
We even have chichas for amateurs ...

In may 2016, the famous chef Nicolas Milliot came 4 days at the coconut Lodge for an intense training with the team kitchen.
Chef Nicolas Milliot worked with the greatest chefs in their kitchens for the formation of their brigades on new technologies in terms of cooking in the ovens, The silver tower, Tired with Nomicos, 15th Attitude Cyril Lignac, Le Fouquet's, ... and one of his students settled in Brittany with 2 buttons in the Michelin «Olivier Bellin restaurant the Glazicks» http://aubergedesglazick.com/site/.

En 2020, it's Didier Denamur, who comes to pass 15 days with our team In the kitchen and at the bar. Tireless Globetrotter, Didier DENAMUR puts his suitcases in MADAGASCAR there is 19 years. Nineteen years dedicated to the hotel industry, his original profession since his beginnings at the AVIGNON hotel school during 3 years to obtain a BTH obtained in 1977 (major de promotion). BTH in his pocket he goes to PARIS to train in the biggest kitchens LA TOUR D’ARGENT, WELDER, THE QUAI D’ORSAY among others. Very passionate, he then pushes the doors of the kitchens to discover the bar world, his second passion. His first experience will be in the most famous bar : LE HARRI’S NEW YORK BAR PARIS, where all the great classic cocktails were born, an apprenticeship of 7 month free of charge to then join the bar of the “closerie des lilas” another institution …… then the Mousson PARIS. Then begins the period of travels that will take him from MONTREAL, TORONTO to SAN FRANCISCO, HAVANA, then MARRAKECH, and AFRICA during 25 years then Luxembourg where he will stay 8 years in his chosen field : the kitchen, he even created his first “Latin” concept there. And then finally Madagascar since 2003.

Since 2020, We have launched pizzas and burgers with a great success.

Since 2023, We bought a bakery, that we have relocated in the extension of our kitchen. The baker followed us and we offer bread and pastries, All just out of the oven, Every morning to all our customers resident at the hotel and/or passing for a good breakfast.
For information, We provide bread every day to Leader Price Mahajanga to the delight of all its clientele (baguettes, pain complet, cereal bread, Viennese).