National Classics

• Vary (rice): A staple at almost every meal, served with a variety of stews and side dishes.
• Romazava: A stew of beef or zebu meat with leafy greens, considered the national dish.
• Ravitoto: Pork cooked with cassava leaves, typically served with rice.
• Zebu (zebu beef) barbecue: Grass-fed beef with a firm texture and rich flavor.
• Koba: A dessert made from peanuts, glutinous rice, and honey, served sliced.

Regional Specialties and Street Food

• Lasary: A tangy and spicy salad made from green mango or vegetables.
• Mofo: Various rice-based cakes and snacks, commonly found on the streets.
• Sambos: Indian-influenced triangular fried dumplings.
• Ranon’ampango: A drink made from rice crust boiled in water.
• Vanilla: Madagascar is the world’s largest producer of vanilla—try vanilla ice cream and desserts.

Prices and Where to Eat

• A meal at a local eatery costs around 5,000–15,000 Ariary; street food is even cheaper.
• Main dishes at tourist restaurants and hotels range from 20,000–60,000 Ariary.
• Analakely Market and restaurants around Independence Avenue in Antananarivo are popular dining hubs.
• Coastal cities are known for seafood and coconut curry, while Nosy Be offers fresh seafood.

Dining Habits and Tips

Malagasy people eat three meals a day, with rice as the centerpiece—vary is a must at lunch and dinner. Local restaurants offer generous portions at affordable prices, making them great for experiencing everyday cuisine. Street food hygiene can vary, so those with sensitive stomachs should opt for busy, freshly prepared stalls. Vanilla, pepper, cloves, and cocoa are local specialties and make great souvenirs, but be sure to check plant export regulations. Most restaurants only accept cash, so carry enough Ariary in advance.