Resto Malagasy
Located in the southern part of Antsirabe, “Dangalia” is the place where you can enjoy Malagasy cuisine prepared with local products.
The city of Antsirabe : A city rich in water, it produces vegetables and fruits and supplies several parts of Madagascar. Antsirabe is also renowned for its dairy products. As a city with abundant water resources, this explains the presence of a large brewery, Brasserie Star, the only one of its kind on the island.
Malagasy cuisine:
Unpretentious, yet blessed with all the quality products that nature provides.
Zebu, pork, and chicken are the most common meats. Turkeys, geese, and ducks are reserved for special occasions. Freshwater fish are also familiar, and of course, seafood (tuna, sea bream, swordfish, Nile perch, lobster, prawns, crab) is a staple for those living on the coast.
Varieties abound, depending on the region and climate. Anything you like: seeds, leaves, stems, roots.
For seasoning, Malagasy cuisine is based on ginger, garlic, tomatoes and onions, pepper, curry, and more. There’s nothing wrong with extracting the oil from coconuts; you just need to know how to use it in moderation to enhance the flavor and aroma.
An ever-present side dish at every meal: Rice. It can be prepared in different ways depending on the cook’s mood and the available ingredients.
The abundant fruits, beautiful by nature, have a taste that combines all the qualities…it’s perfect.
All these products, considered high-quality, combined with foreign influence, particularly European, are transforming everyday Malagasy cuisine; visibly enriched with unexpected dishes such as cheeses, foie gras, and a profusion of diverse fresh fruit juices; not to mention alcohol and wine.
