At Coco Lodge Restaurant, you're sure to find a French gourmet cuisine, Malagasy and Lebanese, full of flavors.

To add to the charm of the hotel, Eric Petitjean decides, right from the start, to open a restaurant within his establishment, became in a short time a reputable majunga table.

Guests enjoy beautiful seafood platters, discover with delight the traditional malagasy cuisine, or feast on good French dishes since the country has long lived with France.

More original, the chef of the Restaurant Gourmand Coco Lodge also offers to discover Lebanese gastronomy with assortments of mezzes.

In addition, it celebrates one of Madagascar's flagship products : chocolate. "Can't resist our chef's combava chocolate fondant and fleur de sel" assures Eric Petitjean.

The restaurant provides breakfast and is open daily lunch and evening, including Sunday.

Formula entry + dish of the day or dish of the day + dessert or input + Ar dessert 25,000.- every lunchtime.
Every Friday night, we offer evenings of music to discover our kitchen in Ar 49 000 per person : declension of foie gras, French specialities, Lebanese, Malagasy, …

How not to think fine wines when it tasted good products ?
Coco Lodge has thought about this with an exceptional wine list : Chablis 1st Cru 2013, Sancerre megalith 2007, Pessac Leognan white and red, White Chenin, Chardonnay, Sauvignon, Burgundy Louis Girard Pinot Noir 2014, Beaune 1st Cru Montée Rouge 2012, Château Larrivet Haut Brion Pessac Léognan2013, Château d'ARCINS Haut-Médoc 2011, The Fleur St Georges Lalande de Pomerol 2013, Lambrusco Signore Giuseppe, MOET champagne & CHANDON, wines of Alsace, the Chile wines, South Africa, There is something for everyone and for every budget (from € 15.- to € 195.-).

Here, 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, …

Our former leader, a veteran of the hotel de France, has to 50 years a solid and long experience and he knows better than anyone leaving the taste of the food speak, with its personal touch, skilful mix of ingredients and typical spices 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 our current Cheffe, Line, had time to train with him as a deputy chief. They have worked together for more than 08 years. So they know each other and have always shared their recipe secrets. And Cheffe Line has a little bit more : "Creativity". She's got her hand., training, Experience, so charisma, Cheffe Cook's job.

Since April 2014, we launched our Lebanese map.

Our Cheffe was trained by the Oriental at 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.

Chief Nicolas Milliot worked with the greatest chefs in their kitchens for the formation of their brigades on the new cooking technologies in 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/



Hotel *. / Restaurant

Swimming pool

Bar / Swimming pool


Excursions / Rental


Conferences / Events


Chef's suggestions

Verrines and mouthful

  • Trilogy of foie gras

  • Gaspachos & Velvety


  • Fatty liver seared on gingerbread and toasts

  • 6 or 12 Snail butter with garlic parsley House

  • Octopus salad

  • Fish smoked on crushed tubers

  • Carpaccio of lobster... secret Chief...

  • Gratinated mozzarella tomatoes

Lebanese entries

  • Lebanese Tabouleh

  • Hommos

  • Mezze on request (assortments of different dishes)

  • Fattoush Salad


  • Meat fondue

  • Semi-cooked tuna, sesame seeds, wazzabi

  • Calamari sautéed à la Provençale

  • Lobster with garlic butter sauce or choice

  • Fried whole fish

  • Duo sea camarones & fish, saffron cream

  • Sea cigales or camarons with garlic butter sauce or your choice

  • Sea with mangrove crab seafood platter

  • Lamb mouse

  • Seafood pierrade, meats and or 2

Vegetarian dishes

  • Shawarma sandwich

  • Vegetarian pizza

  • Aloo Palak

  • White bean carry

Lebanese dishes

  • Shawarma meat, chicken or mixed

  • Lahem Meshwi


  • Flan coco way coconut Lodge

  • Kaffir lime fudge, Flower of salt, flowing heart

  • How Nicolas Milliot revisited meringue lemon pie

  • Knefeh Laylie Baklawa

Wine list

  • SANCERRE White Cuvée Megalithe 2007

  • Pessac Leogane White 2016

  • Château Larrivet Haut Brion Pessac Léognan 2013

  • St Emilion Château Troplong Mondot 2002

  • Lambrusco Signore Giuseppe

  • Chenin White Kloof Street 2018

  • SAUTERNES Eugene Reulier 2001

  • The Fleur St Georges Lalande de Pomerol 2013

  • Burgundy Louis Girard Pinot Noir 2014

  • Champagne Delahaie BRUT

Specialty seafood, shrimp, camarones, lobsters, Sea cicadas, crabs,….


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