The hotel’s restaurant is overlooking the beach and we care passionately about serving our guests. The ever-changing menu is a mix of fusion cooking, with recipes that we have developed over the years, adapting local products with various cooking techniques. We only cook using fresh produce that is available locally in the fisherman’s village; indeed our policy is to never use frozen produce. Moreover we like to know our customers taste, to satisfy them in the way to choose the right supplies.
Between cubana lobsters, marlyn’s sashimi, very soft goat cooked under the sand, vanilla grouper fish fillet, and a lot of other very interesting recipes, we don’t forget our Italian origins: so, we have a wood-fired oven, with which we make excellent pizzas, homemade bread, fish in salt crust etc… we also make fresh home-made pasta. The kitchen is Valerio’s world, who has a real passion for cooking and developing new recipes is a never-ending process. Our objective is to give the best quality service to our guests and reduce the waiting time.
Our staff has been well selected from the local community representing a smiling and honest Madagascar, like for example, “Madame”, who is a lovely Malagasy woman who has worked with us since the beginning and has become expert in cooking and in understanding our guests needs.